Black Bean Dip

Course: Appetizer

Cuisine: Mexican

Keyword: black bean dip

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings:

Calories: 86kcal

Author: Megan Gilmore

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.

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Equipment

Food Processor

Ingredients

2 (15 oz.) cans black beans , drained and rinsed
¾ cup salsa
1 teaspoon ground cumin
½ teaspoon fine sea salt , plus more to taste
¼ cup jarred jalapeno slices (optional)
⅓ cup fresh cilantro , roughly chopped (optional)

Instructions

In a 12-cup food processor fitted with an "S" blade, combine the drained black beans, salsa, cumin, salt, plus the optional jalapeno slices and cilantro. 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. I always add another ½ teaspoon salt, but this may vary based on the salsa you use. Blend again until well mixed, if needed.
Serve this dip right away with tortilla chips or sliced veggies. Or, transfer it 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.

Nutrition