This Black Bean Dip is a crowd-pleasing snack that you can whip up in minutes. There’s no cooking required and it tastes better than the store-bought version!
If you need an easy snack to bring to a Super Bowl party or potluck, keep this idea in your back pocket. It’s loaded with flavor and takes just 5 minutes to prepare.
Plus, it’s naturally gluten-free and dairy-free if you’re serving anyone with special dietary needs.
Ingredients You’ll Need
All you need is a jar of your favorite salsa, a can of black beans, and a few pantry spices to make this delicious dip. Add in a few jarred jalapeno slices (they won’t make it too spicy) or a handful of fresh cilantro for extra flavor, if you like.
This dip is easy to taste and adjust as you go! If you want to add a squeeze of lime juice or a pinch of smoked paprika, they are easy to add in.
I’ve tested this recipe with 3 varieties of salsa, including Trader Joe’s red and green salsas, as well as Tostito’s medium chunky salsa. All have turned out well, regardless of different consistencies and spice levels, so I’m confident that you’ll enjoy this dip as long as you enjoy the flavor of the salsa you use.
In other words, don’t use a salsa that you don’t love.
How to Make the Best Black Bean Dip
In a high-speed blender or food processor, combine the drained and rinsed black beans, salsa, ground cumin, and fine sea salt. Secure the lid and start blending.
Taste the mixture and add any extra flavorings you like.
Chopped cilantro and sliced jalapeños from a jar are my favorite add-ins. (You can even add a spoonful of jalapeño juice from the jar if you’d like to add extra flavor; jarred jalapeños aren’t as spicy as fresh ones.)
Once the mixture is blended, transfer it to a serving bowl or airtight container to store in the refrigerator. The black bean dip will thicken slightly when chilled, and it tastes best when it comes to room temperature again, so be sure to pull it out of the fridge at least 30 minutes before serving.
Serve with crunchy tortilla chips or sliced raw veggies, like carrots, cucumber, and celery, for a fast vegan-friendly appetizer.
Alternatively, you can spread this black bean dip into an oven-safe baking dish and top it with shredded cheese. Place the dish in the oven preheated to 350ºF and bake for 15 minutes, or until the cheese has melted and the dip is warm.
Garnish with chopped red onion and bell pepper, a dollop of sour cream, or sliced avocado.
Frequently Asked Questions
No, this bean dip is a quick no-cook blender recipe, while refried beans are usually cooked with garlic, onion, and spices before they are mashed.
You can eat bean dip cold from the fridge, at room temperature, or warm. I usually serve this at room temperature.
Bean dip will keep well in the fridge for up to 5 days in an airtight container.
Easy Black Bean Dip
- 2 (15 oz.) cans black beans , drained and rinsed
- 1 cup salsa
- 1 teaspoon ground cumin
- ½ teaspoon fine sea salt
- ¼ cup jarred jalapeno slices (optional)
- ⅓ cup fresh cilantro , roughly chopped (optional)
- In a 12-cup food processor fitted with an "S" blade, combine the drained black beans, salsa, cumin, and salt. Secure the lid and process until the black beans are pureed, about 60 seconds.
- Stop and scrape down the sides of the machine to make sure everything is evenly blended. Then taste the bean dip and make any adjustments as needed. Add in the optional jarred jalapenos and chopped cilantro for extra flavor, then secure the lid and blend again until the dip looks smooth.
- Serve right away with tortilla chips or sliced veggies, or transfer the dip to an airtight container and store it in the fridge until you're ready to serve. It will thicken slightly when chilled and can be served cold or at room temperature again later.
If you try this black bean dip recipe, please leave a comment and star rating below letting me know how you like it.