This Black Bean Dip is an easy appetizer you can make in just minutes! It tastes better than the store-bought version and uses simple pantry ingredients.
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.
Notes
Nutrition information is for roughly a 1/4 cup of black bean dip, assuming you get 2 1/2 cups total from this recipe. This information is automatically calculated using generic ingredients, so it's just an estimate and not a guarantee.Storage Tip: This dip can be stored for up to 5 days in an airtight container in the fridge. (I have not tried freezing it yet.)Salsa Note: I've tested this recipe with 3 salsa varieties: Tostitos Medium Chunky Salsa, Trader Joe's Authentic Red Salsa, and TJ's Salsa Verde. All versions have turned out well, regardless of different flavors and texture consistencies, so as long as you like the flavor of the salsa you choose, it should turn out well. (Be sure to taste test your salsa first, if you haven't tried it before!)Serve it Warm: You can warm this dip up by transferring it to an oven-safe dish. Top with shredded cheese, if you'd like, then warm it in an oven preheated to 375ºF for 20 to 25 minutes, or until the cheese has melted and the dip is hot.