This post may contain affiliate links. Read my full disclosure policy.
Break out the chips for this creamy black bean dip—it’s not only easy to whip up and healthy, but irresistibly delicious!
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.
“It’s so delicious…and also makes a GREAT filling for burritos. Spread it on a tortilla, add some chicken or beef, some sautéed veggies, cheese, sour cream, guac…YUM!rnrn”
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.
Black Bean Dip
Ingredients
- ¼ cup extra-virgin olive oil
- 2 small yellow onions, chopped
- 4 cloves garlic, peeled and chopped into large chunks
- 2 jalapeño peppers, seeded and chopped
- 2 (15.5 oz) cans black beans, drained and rinsed
- 1½ teaspoons salt
- ½ teaspoon ground cumin
- 2 tablespoons fresh lime juice, from one lime, plus more, if desired
- 3 tablespoons water
- ¼ cup fresh chopped cilantro, plus more for garnish (optional)
Instructions
- Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic, and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown.
- Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water and cilantro. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add more water or lime juice, little by little, to thin it out.
- Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or at room temperature with tortilla chips.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
What To Serve With Black Bean Dip
I love this with warm tortilla chips, but it’s also good with bell pepper strips or cucumber slices. If you’re having people over, add bowls of guacamole and fresh corn salsa and let everyone dig in. Any leftover dip is great spread inside a burrito or quesadilla for lunch the next day.
More Tex-Mex Appetizers You May Like
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This is such a wonderful and simple recipe. I accidentally touched my each eye with my two index fingers after handling the peppers on my first try. Apparently the chili likes to remain under the nails for 3 days no matter how much I tried scrubbing it off. I’ve learned my lesson and it did not happen the second time around. Today I will be making it for the 3rd time. I am excited to try your other dairy free recipes. Thank you!
This is my go-to for every get together. It’s so easy and always a hit!
I am hosting a cinco de mayo party this year and was wondering if you can make this in advance?
Sure, Natalie – you can definitely make it a day or two ahead. Enjoy!
Another question! Would red onion work?
Thank you!
Sure!
Hi! How long can this be stored before consuming? Thank you!
Hi Kasey, I’d say 2 – 3 days at the longest. Hope you enjoy!
Thank you! This recipe was so easy to make and so fast!
Wow, this was amazing! I was looking for something to do with the leftovers of a pot of black beans I had made and this was perfect! Even my 4 year old loved snacking on this with chips. Thank you! 🙂
My son’s Spanish class was celebrating Dia de Los Muertes in school today and the kids were asked to bring something in to share. Walked through the grocery store and saw a can of black bean dip in the chip aisle. Googled black bean dip recipes and found this one. So glad I did! My 14 year old son enjoyed making it in the kitchen with me and it turned out perfectly. Between the texture and the flavor, it was almost like a Mexican hummus. The flavors of the black beans, garlic, cilantro, and cumin really shine and are accented with just a hint of heat from the jalapenos. Will be making this over and over again for all sorts of occasions. Thanks for an awesome recipe that is both easy and delicious!
Can this dip be made a day ahead & stored refrigerated or is it better served the same day it’s made? Also, does it work well with pinto beans? Thanks so much, looking forward to your cookbook.
Hi Chrissy, this can be made a day ahead with no problem. I’ve never made this with pinto beans, but I suspect it should work. enjoy! (And glad you’re looking forward to the cookbook :)!
What do you do to make it better looking?
As is, it’s not all that pretty :). If you garnish it with some cilantro that helps. You could also finely dice a bit of red bell pepper and sprinkle it on top for a little contrast of color.