Black Bean Dip

This black bean dip recipe is warm, easy to make, and packed with flavor. Grab some tortilla chips because it'll be ready in 25 minutes.

Ingredients and Substitutions

To make black bean dip, you'll need the following ingredients. Refer to the recipe card for the full list of ingredients and measurements.

Black beans: While pinto beans are mild and nutty, black beans are richer, earthier, and have a deeper flavor. I use canned beans because it's faster, but you can cook dried beans if you prefer.

Cheddar cheese: I chose cheddar because it has a sharper taste that balances the black bean flavor. A Mexican cheese blend or Monterey Jack works well as a substitute. Cheese provides richness, saltiness, and a savory flavor. A cheesy bean dip is so good with tortilla chips.

Salsa: Homemade or store-bought, mild or hot, it's up to you. I use medium chunky salsa because it's not too spicy, but there's a little kick. Salsa is essential because it adds acidity and flavor.

Sour cream: This is the key to a creamy black bean dip without making it too thick. It also adds a light, tangy flavor. You can substitute sour cream with Greek yogurt.

Green chiles: A fresh, brighter flavor with gentle heat is why your bean dip needs green chiles. I use mild ones because they give a slight kick that's not overpowering. You can use hot green chiles for more heat.

Taco seasoning: A mix of chili pepper, garlic, onion, cumin, paprika, salt, coriander, cayenne, and oregano. If you don't have taco seasoning, you can make your own homemade batch. It consists of 1 tablespoon of chili powder, ½ teaspoon of ground cumin, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ¼ teaspoon of paprika.

Lime juice: It offers a tangy acidity that brightens the flavor. A little bit of lime juice makes the dip taste fresh, especially when using canned beans.

Salt: I use kosher salt to enhance the flavors in the dip. It balances the earthy flavors of the beans, spiciness from the chiles and salsa, and the creaminess of the cheese and sour cream.

How to Make the Best Black Bean Dip

The following are the steps and process images to make black bean dip. Refer to the recipe card for the complete set of instructions.

1. Add ingredients to a food processor. Combine the black beans, cheese, salsa, sour cream, green chiles, taco seasoning, lime juice, and salt in a food processor. If you don't have one, you can use a blender.

2. Pulse until smooth. Purée the ingredients to the desired consistency. You may need to pause and scrape the ingredients down to get them all. This is where you can adjust the texture. If you want a thinner consistency, add 1 tablespoon of water at a time until you're satisfied. Taste the dip to see if you'd like more seasoning.

3. Transfer to a baking dish and top with cheese. Once the mixture is ready, spread it in a prepared baking dish or skillet. Then, add more cheese for a gooey, hot topping.

4. Bake for 15 minutes. At 400°F, it'll take about 15 minutes for the dip to be hot and bubbly. You'll also know it's ready when the cheese has melted.

5. Let it rest and add toppings. Set the dip aside for 5-10 minutes to cool. Then, top it with cilantro, cotija cheese, green onions, jalapeños, and avocado. Giving the dip time to cool prevents the cilantro from wilting. It'll taste fresh rather than soggy. If you don't have cotija cheese, queso fresco is a great substitute. You can also top it with anything else you prefer.

Serving Suggestions

A warm black bean dip is flavorful, comforting, and versatile. The following are different ways you can serve it:

• Chips and crackers. The most popular way to serve it is with corn and tortilla chips. You can also use pita chips, other sturdy chips, or crackers.
• Fresh vegetables. Carrots, celery sticks, bell pepper, broccoli, cauliflower, or cucumber slices are several great options.
• As a spread. It's not just for dipping. Spread it on a burrito, taco, sandwich, or wrap.

Variations

I never have Mexican nights without this black bean dip. While this is my favorite recipe, there are several ways to change it up. The following are different variations you can try.

Make it spicier. Use hot sauce, hot green chiles, or cayenne pepper to increase the heat. If using hot sauce, start with a few drops. It's easy to make it too spicy.

Mix up the toppings. There are so many toppings to try. Instead of cotija cheese, you can use queso fresco. Fresh garnishes are delicious, too. Try cherry tomatoes, black olives, or diced tomatoes.

Use pinto beans. Keep the other ingredients the same and substitute black beans with pinto beans. They yield a creamy texture and milder flavor than black beans.

Enjoy it cold or at room temperature. Skip the baking, and this dip will be ready in 5 minutes. You can also cook chopped onions, garlic, and jalapeño peppers as add-ins. This will add warmth and flavor.

Storage and Reheating

I love serving and eating this dip soon after it comes out of the oven. But you can make it ahead of time. Wait to bake it until you're ready to serve the dip. Cover it as tightly as you can with plastic wrap or aluminum foil. Then, store it in the refrigerator for up to 2 days.

It also freezes well. Store the dip in a freezer-safe, air-tight container for up to 3 months. Before baking it, let it thaw overnight in the refrigerator.

Now, let's discuss what happens in the unlikely event that you have leftovers. Cover it with plastic wrap or aluminum foil. Then, store it in an airtight container in the refrigerator. There, it'll last up to 3 days.

You can reheat it in the microwave or oven. If the texture becomes too thick, stir in 1 tablespoon of water to make it creamy.

Frequently Asked Questions

What goes in black bean dip?

The most common ingredients in black bean dip include black beans, onions, garlic, jalapeño peppers, cilantro, lime juice, and salt. You can substitute fresh onion and garlic with the powdered forms. Other popular ingredients include sour cream, salsa, and olive oil.

Can you make black bean dip without a food processor?

While it's a helpful tool, you don't need a food processor to make black bean dip. You can use a high-speed blender, immersion blender, or mash the ingredients with a fork. The fork method will take longer, and it won't be as creamy.

Is black bean dip served hot or cold?

You can serve black bean dip hot, cold, or at room temperature. It all depends on personal preference. It's what makes it a great appetizer; it's so adaptable. No matter how you serve it, the dip is fresh, flavorful, and definitely a crowd-pleaser.

More Delicious Appetizer Recipes

• Cheese Ball: Easy, bold, packed with cream cheese, and will impress everyone.
• Pico de Gallo: Fresh, chunky, tasty, and easy to make.
• Mango Salsa: Sweet, spicy, and always a hit.

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