In a 12-cup food processor fitted with an "S" blade, add the drained black beans, salsa, cumin, and salt. Secure the lid and blend until smooth.
Add in the optional jalapeno slices and fresh cilantro, then secure the lid and blend again. Taste the mixture and adjust any seasoning as needed.
Serve right away, or transfer to an airtight container and store it in the fridge until you're ready to serve. For a football-inspired dip, spread this dip into a football shaped bowl (affiliate link) and pipe sour cream or Greek yogurt on top to make it look like a football.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
Nutrition information is for roughly 1/4 cup of bean dip. This information is automatically calculated and is just an estimate, not a guarantee.I used this football shaped bowl (affiliate link) in the photos to make this dip look like a football. I piped plain Greek yogurt on top, but you could also use vegan sour cream to keep it dairy-free.