Spicy Black Bean Dip (Printable)

A vibrant black bean dip blended with jalapeño, lime juice, and warming spices. Ready in 10 minutes, vegan and gluten-free.

# What You'll Need:

→ Beans & Vegetables

01 - 1 can (15 oz) black beans, drained and rinsed
02 - 1 medium jalapeño, seeded and chopped
03 - 2 cloves garlic, minced
04 - 1/4 cup red onion, chopped
05 - 1/4 cup fresh cilantro leaves

→ Flavorings & Liquids

06 - 3 tbsp fresh lime juice
07 - 2 tbsp olive oil
08 - 1/2 tsp ground cumin
09 - 1/2 tsp smoked paprika
10 - 1/4 tsp chili powder
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper

→ Garnish

13 - Extra chopped cilantro
14 - Crumbled feta or cotija cheese
15 - Sliced jalapeños
16 - Lime wedges

# Directions:

01 - Place black beans, jalapeño, garlic, red onion, cilantro, lime juice, olive oil, cumin, smoked paprika, chili powder, salt, and black pepper in a food processor.
02 - Process until smooth and creamy, scraping down sides as needed. For chunkier texture, pulse briefly instead of continuous blending.
03 - Taste and add more lime juice, salt, or jalapeño according to preference.
04 - Transfer to serving bowl and top with extra cilantro, cheese, sliced jalapeños, and lime wedges if desired. Serve with tortilla chips, vegetable sticks, or as a spread.

# Expert Advice:

01 -
  • The vibrant combination of smoky cumin and bright lime juice creates layers of flavor that store-bought dips simply cant match.
  • You can adjust the heat level in seconds, making it perfect for pleasing both your spice-loving friends and more sensitive palates at the same gathering.
02 -
  • The texture transforms dramatically after sitting for 30 minutes, allowing the flavors to meld and the consistency to become silkier, so make it a little ahead of time if possible.
  • I once served this warm by accident after making it in a hot kitchen, and discovered it was even more aromatic and flavorful than the chilled version, especially with freshly fried tortilla chips.
03 -
  • If your beans seem dry or the mixture isnt blending smoothly, add a tablespoon of the bean liquid you reserved before rinsing instead of more olive oil, maintaining the flavor without adding extra fat.
  • The dip tastes even better after a night in the refrigerator, but bring it back to room temperature before serving to wake up all the spice notes that can go dormant when cold.
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