Black Bean Dip Recipe
This creamy black bean dip is easy to make with canned black beans, roasted jalapenos and spices, the perfect appetizer or game day snack, done in minutes!
Servings: 8
Calories: 70kcal
Ingredients
- 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
- For serving. Tortilla Chips
FOR GARNISH: Crumbly white cheese, fresh chopped herbs, spicy chili flakes
Instructions
- 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.
- Remove peel off the skin. A towel will help, or a fork. Discard the skin.
- 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.
- 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 tortilla chips!
Notes
Serves 8 - Makes about 2 cups.
Nutritional information estimated without tortilla chips.
Nutrition
Calories: 70kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 8mg | Sodium: 225mg | Potassium: 162mg | Fiber: 3g | Sugar: 1g | Vitamin A: 383IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 1mg