Black Bean Dip

This creamy black bean dip was inspired by a family trip to Costa Rica many years ago. While I loved all the local specialties we tried—from hearty rice and beans to beef empanadas and arroz con pollo—one of my favorites was a simple black bean dip served with warm tortilla chips. My version is rich, creamy, and packed with flavor. It may not be the prettiest dip on the table, but it always disappears fast. Best of all, it’s made with pantry staples and comes together in minutes.

What You’ll Need To Make Black Bean Dip

• EXTRA-VIRGIN OLIVE OIL: Adds richness and helps soften the onions, garlic, and jalapeños, bringing out their flavor without browning them.
• YELLOW ONIONS & GARLIC: Give the dip much of its flavor. Two onions may seem like a lot, but cooking them until soft brings out their natural sweetness and mellows the garlic. Leave the garlic in fairly large pieces so it doesn’t burn.
• JALAPEÑO PEPPERS: See the heat-adjustment tips below to make the dip as mild or spicy as you like.
• CANNED BLACK BEANS: Make up the creamy, hearty base of the dip. Canned beans keep things quick and easy; just drain and rinse them before using.
• SALT & GROUND CUMIN: Salt brings all the flavors together, while cumin adds a warm, earthy note that pairs especially well with black beans.
• FRESH LIME JUICE: Brightens the dip and balances the richness of the beans and olive oil. Freshly squeezed makes a difference here, and you can add a little more to taste.
• FRESH CILANTRO: Adds a fresh, herbal note that works especially well with the lime and cumin. If you’re not a cilantro fan, it’s fine to leave it out.
• Jump to the printable recipe for precise measurements

How Spicy Is This Black Bean Dip?

Two jalapeños might sound like a lot, but once you remove the seeds and ribs, the dip has just a little kick. That said, some peppers are hotter than others. If you like more heat, save a few of the ribs and seeds to blend in at the end—just go slowly and taste as you go.

A quick reminder: wear gloves or wash your hands really well after chopping the peppers, and keep your hands away from your face and eyes.

How To Make Black Bean Dip

Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers. Notice that I leave the garlic in fairly large chunks; if you chop it too finely, it will burn.

Cook, stirring occasionally, until very soft, about ten minutes. Do not brown.

Combine the beans with onion mixture, salt, cumin, lime juice, water, and fresh cilantro in a blender or food processor.

Purée until almost smooth. If you’re using a blender, you may need to stop and stir it a few times.

Transfer the dip to a serving bowl and top with more fresh chopped cilantro and a lime wedge if desired. That’s all there is to it. Enjoy!

Make-Ahead, Storage & Freezing

This dip is easy to get out of the way before guests arrive, and you can serve it warm, cold, or at room temperature—whatever works best for you.

• Freeze: Let cool, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and stir well before serving or reheating. Add any fresh cilantro garnish just before serving.
• Make ahead and store: Prepare up to 3 days ahead and refrigerate in an airtight container. Stir before serving, adding a little water or lime juice if it has thickened.
• Reheat: Warm gently in a saucepan over low heat or microwave in short intervals, stirring occasionally.