This delicious black bean dip is creamy, smoky, and full of flavor! Perfect as a snack or appetizer recipe, it’s so easy to whip up and pairs well with tortilla chips, veggies, or pita bread. It’s become a family favorite!
Why we love this recipe
Ready to revolutionize your dip game? We’re always on the lookout for fun party dips, here’s one that’s both easy to put together and delicious: black bean dip! As cookbook authors and food bloggers who have made literally thousands of recipes, Alex and I we can’t believe we’re just discovering this delicious party trick!
The easy appetizer recipe is like a Mexican-style spin on hummus, swapping in sour cream for tahini, black beans for chickpeas, and lime for lemon. It makes a glossy, creamy dip that’s absolutely perfect for dipping tortilla chips, pita bread, or veggies. It’s ideal for parties or even lunches, and comes together in just 5 or so minutes. We could not stop dipping!
“The dip was super simple to make, came together in minutes! I used the olive oil swap instead of sour cream. It blended together beautifully and is wonderfully creamy! I’ll be serving this with some salty cotija or feta cheese on top (with chips and veggies) as one of our Thanksgiving appetizers! -Tanvee”
Ingredient notes for black bean dip
You’ll need a large food processor to whiz together this black bean dip, which comes together quickly and simply! Here are a few notes about the ingredients:
- Canned black beans: We like using canned beans for convenience, but it also works with cooked black beans: one 15-ounce can is 1 ½ cups cooked beans. Canned beans have added salt, so you may need to add a pinch or two more if you’re using homecooked beans.
- Garlic: Use only fresh garlic in this recipe: jarred garlic can have an acidic or bitter aftertaste.
- Lime juice: Fresh lime juice is key; bottled juice doesn’t hold a candle
- Sour cream: Sour cream adds a creamy body to the dip. For dairy-free and vegan, you can use olive oil or cashew cream.
- Cilantro: It’s optional, but fresh cilantro adds an herby nuance that we like to add if we have it on hand.
- Spices: This recipe calls for cumin, smoked paprika, garlic powder, and onion powder, which make a savory pop of flavor.
How to serve it
The black bean dip recipe is simply a matter of whizzing together ingredients in a food processor. Once it’s done, this dip recipe is the perfect appetizer for a party or meal. You could also serve it as a healthy lunch idea with vegetables, or spread on pita bread sprinkled with crumbled cheese. Here are a few of our top ways to serve it:
- Tortilla chips or plantain chips
- Pita bread or pita chips
- Veggies like bell pepper strips, carrots, cucumbers, or radishes
- With other dips on a veggie tray
- Spread on pita bread as an open face sandwich, topped with veggies or cheese
- In a taco, like with shredded chicken and salsa
- On baked potatoes, like stuffed sweet potatoes
Storing leftovers
This black bean dip holds up well in the refrigerator; it stores up to 4 to 5 days refrigerated. (Since it’s made primarily with beans, it’s best to eat within this timeframe.)
More dip recipes
We’re all about dip recipes around here! Here are a few more you’ll love to try:
Dietary notes
This black bean dip recipe is vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use olive oil or cashew cream.
Frequently asked questions
Black bean dip is a great make-ahead appetizer! You can prepare it up to 2 days in advance and store it in the refrigerator. (Keep in mind, it stays up 4 to 5 days total in the refrigerator.)
Yes! Just add hot sauce to taste (we like Cholula).
Stir in some salsa or salsa verde: For a tangy kick.
Top with avocado or guacamole: For creaminess and healthy fats.
Sprinkle with cotija cheese or queso fresco: For a salty, cheesy flavor.
Description
This delicious black bean dip is creamy, smoky, and full of flavor! Perfect as a snack or appetizer, it’s so easy to whip up and pairs well with chips, veggies, or pita bread. It’s become a family favorite!
- 1 small garlic clove, peeled
- 2 (15-ounce) cans black beans, drained (but not rinsed)
- 2 tablespoons fresh lime juice
- ¼ cup sour cream (or 3 tablespoons olive oil or cashew cream for vegan)
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 3/4 to 1 teaspoon kosher salt
- 1 handful cilantro, optional
- Add the garlic to the bowl of a food processor and process until finely chopped. Add the black beans, lime juice, sour cream, cumin, smoked paprika, garlic powder, onion powder, kosher salt and cilantro. Puree for 15 seconds, then scrape down the sides of the bowl.
- Taste and add more kosher salt as needed. Puree again until creamy, about 15 seconds.
- Transfer the dip to a serving bowl and enjoy immediately, or store it in an airtight container in the refrigerator for up to 4 days.
- Category: Dip
- Method: No Cook
- Cuisine: Vegetarian
- Diet: Vegetarian
