Black Bean Dip Recipe

Need the perfect dip recipe idea for your next gathering? You must try my amazing Black Bean Dip. This recipe seriously rocks.

It's always a hit with family and friends, often requested, and it's extremely easy to make. It's perfect for holiday parties, game day bashes, backyard BBQs, or general get togethers.

I've been making it for years and it never fails. Throw a party just so you can serve it. It’s thick and creamy and just the right amount of spicy, though it is super easy to customize to your own personal seasoning preferences.

Let's make black bean dip!

Black Bean Dip Ingredients

• Jalapeño Pepper. One.
• Black Beans. Drained, 12 ounce can.
• Mexican Crema. ½ cup. Or sour cream.
• Garlic Cloves. 2.
• Lime Juice. 2 tablespoons, the juice from 1 small lime.
• Cilantro. Chopped, ½ cup.
• Cayenne. 1 teaspoon.
• Paprika. 1 teaspoon.
• Cumin. ½ teaspoon.
• Salt and Pepper. To taste.
• Tortilla Chips. For serving. I'm using Mission Tortilla Chips.

How to Make Black Bean Dip

Gather up your ingredients first. You’ll need a can of black beans, 1 jalapeño pepper that we’re going to roast, some Mexican crema or sour cream, garlic, lime juice, cilantro, cayenne and paprika, and a bit of salt and pepper.

Roast the jalapeño pepper over an open flame, flipping here and there until the skin chars and blackens. It will start to do so in about 2-3 minutes.

Alternatively, you can roast the jalapeño in the oven at 400 degrees Fahrenheit for about 20 minutes or so, until the skins blackens and bubbles up.

Flip the jalapeño and blacken both sides. Add the jalapeño to a paper bag or plastic baggie and seal. Let it steam in the baggie for about 5 minutes to loosen the skin. You can also wrap it in a paper towel.

Remove the jalapeño and peel off the skin. A towel will help, or you can use a fork. Discard the skin. Learn more about how to roast chili peppers here.

Slice off the stem and give the jalapeño a rough chop. Toss it into a food processor with all of the ingredients.

Process everything until the dip is nice and smooth and extra creamy. You can add in a bit more crema or sour cream if you’d like.

Spread the Black Bean Dip into a serving bowl and top it with chopped green herbs, crumbly white cheese and spicy chili flakes, if desired.

BOOM! DONE!

Super easy, right? The roasted jalapeño pepper makes this particular Black Bean Dip recipe a standout from others because of that wonderful roasted pepper flavor.

Recipe FAQs

Can I used canned green chilies?

Absolutely! Just open a can of roasted green chilies, drain, then add to the blender with the remaining ingredients. Blend until smooth. It's a great time saver.

Can I use dried black beans?

Yes, you can. Start with 3/4 cup black beans. Soften the beans:

• Overnight: Cover with 3 inches of cold water and let sit for 8+ hours.
• Quick Method: Cover with water, bring to a boil for 2 minutes, turn off heat, cover, and let sit for 1 hour.

Drain, add fresh water to cover beans by 2 inches, bring to a boil, then reduce heat and simmer 60-90 minutes to soften.

Does this recipe work with other beans?

It sure does! I've made this with chickpeas, kidney beans, and others. I love it with simple white beans. Perfection! See my creamy white dip recipe or my red bean dip recipe with a South American spin.

Storage & Leftovers

Zesty black bean dip tastes even better the next day once those garlic and chili flavors have had time to mingle.

Store it in the refrigerator in an airtight container for 3-5 days. You can serve it cold right from the fridge, warmed to room temperature, or heated gently on the stove top or in a microwave on short bursts (with stirring in between).

Can I Freeze It?

Yes, absolutely! Black beans freeze beautifully. Use a a freezer-safe container or a heavy-duty zip-top bag. Leave 1/2 inch space at the top for expansion. It will last up to 3 months.

Move it to the fridge the night before you want to eat it to let it thaw slowly.

The "Concrete" Factor (And How to Fix It)

Black bean dip can thicken when it gets cold from the starches. To fix it, don't serve it cold. Warm it in the microwave or on the stovetop. Loosen it with a splash of water or lime juice to bring back the creamy texture.

When to Toss It

If you open the container and get a sour, fermented smell (and not in a good, hot-sauce way), or if you see any fuzzy mold or strange colors, don't risk it. Toss it!

Want More Dip Recipes?

• Bacon Jalapeno Popper Dip
• Creamy-Crunchy Jalapeno Popper Dip
• Mexican Corn Dip
• Easy Cheesy Chipotle Bean Dip
• Zesty Layered Taco Dip
• Zesty Sour Cream Dip
• Roasted Red Pepper Hummus

Try These Black Bean Recipes, Too!

• Black Bean Soup is so creamy and just a touch spicy!
• My Black Bean Chili is loaded with black beans for a great chili spin.
• My Black Bean Salad is great for summers, but also for an anytime side.

If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.