Black Bean Dip
This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
This recipe for creamy Black Bean Dip has just the right amount of flavor and seasonings, and it’s perfect for your party or holiday menu.
The holidays are here, my friends, and you know what that means for us – PARTIES! We love throwing parties here. Patty and I always enjoy the company of our friends and family, and we love cooking up great food for them. I’ve recently perfected my new Black Bean Dip recipe, and I know it’s going to be a hit.
Lucky for me (and my friends!), I’m serving it up with Mission® Strips Tortilla Chips. Talk about party fun!
You guys have to make this one. ASAP. 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.
I’m serving it up with Mission® Strips Tortilla Chips because they’re just the perfect thing for this dip; nice and crunchy, made with only 4 ingredients, including sea salt. You gotta have salty chips for this. FLAVOR!
What I love about is that overall crunch factor and taste, and they are nice and thick for heavier dips. They always disappear at our parties. They’re certified gluten-free, too! Plus, I love that they have no artificial flavors or colors.
Let’s talk about how we make the dip, shall we?
How to Make My Black Bean Dip – the Recipe Method
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.
Serve it up with Mission Strips Tortilla Chips!
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.
Taming and Adjusting the Heat Factor
If you’re concerned the dip might be too hot, you have a couple options. First, core out the roasted jalapeño pepper, as most of the heat resides in the whitish innards. Second, use a poblano pepper instead of the jalapeño. The flavor will be slightly different, but I LOVE this dip with either pepper.
Or hey, use both!
It’s all about the party crowd-pleasing factor, to be honest. I actually like to make a few different versions of this recipe for our gatherings, one with roasted poblano for the low to no-heat crowd, one with roasted jalapeño for the spicy food lovers, and sometimes one with extra jalapeño and a habanero or 2 for the crazy ones.
Like me!
You know who they are! Come on, my friends! It’s time to spice up the holidays!
I know this black bean dip will be the hit of the party. Don’t forget the Mission Strips Tortilla Chips!
Check out the Mission Tortilla Chips site here for more recipes and find out where you can buy them using the store locator.
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.
- 1 13- ounce bag of Mission® Strips Tortilla Chips
- 1 jalapeño pepper
- 12 ounce can black beans drained
- ½ cup Mexican crema or sour cream
- 2 cloves garlic
- 2 tablespoons lime juice the juice from 1 small lime
- ½ cup chopped cilantro
- 1 teaspoon cayenne
- 1 teaspoon paprika
- ½ teaspoon cumin
- Salt and pepper to taste
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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.
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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.
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Remove peel off the skin. A towel will help, or a fork. Discard the skin.
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Slice off the stem and give the jalapeño a rough chop. Toss it into a food processor with all of the ingredients and process until the dip is nice and smooth.
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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.
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Serve it up with Mission Strips Tortilla Chips!
Serves 8
2 comments
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Great recipe made it today and ate it all before I could share it with anyone.
I have to make another batch.
Thanks, Sean! I appreciate it!