Black Bean Dip

6 servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes

Black Bean Dip is the PERFECT savory dip to serve with tortilla chips at a party, made from black beans, sour cream, lime juice, and seasoning, ready in under 5 minutes!

It is definitely party season and right now all of our favorite appetizers are on the menu including Buffalo Wings, Sausage Balls and Ultimate Spinach Artichoke Dip!

Quick and Easy Black Bean DipBlack Bean Dip

Black Bean Dip is black beans pureed with sour cream, lime juice, garlic, and spices. It’s one of the most popular dip recipes of all time, and for good reason. It has an amazingly savory flavor, and matches perfectly with tortilla chips, potato chips, or even bell peppers.

If you like your black bean dip spicier you can even add a bit of heat to your dip. You can make this spicier with a dash of cayenne pepper, red pepper flakes, or hot sauce. This great recipe also works with other bean types, especially white beans.

If I happen to make too much bean dip, I’ll use the leftovers over baked chicken the next day for an incredibly creamy and flavorful dinner or I’ll even roll it into tortillas with shredded chicken and bake it as quick taquitos.

My favorite part about this recipe is that it takes almost no work at all. All you do is throw everything into the food processor, then puree, and you’re done. It’s the easiest party or game day recipe of all time!


For a black bean and cheese dip, grease a large baking dish. Layer the bottom part of the dish with bean dip, then add a layer of shredded cheddar cheese.

Carefully spread another layer of black bean dip, and a final layer of cheese. Bake at 350 degrees for a total time of 10-15 minutes, or until cheese has melted.

You can prep this ahead of time and store in the refrigerator, then bake to melt the cheese right before you serve.


Black bean dip will last for 3-4 days in the refrigerator in an airtight container. You can stir in a tablespoon of oil or extra sour cream if your dip dries out at all. This dip is really quick and easy to throw together, but if I’m meal prepping for a party anyway sometimes I’ll make this ahead of time so I don’t have to pull the food processor out again.

You can freeze this dip when sealed tightly for 2-3 months. Thaw in the refrigerator before serving, or heat it in the oven and serve hot.

Easy Black Bean Dip



  • If your black bean dip is too dry, stir in a few tablespoons of olive oil or sour cream to bring back the creamy texture.
  • Top with cilantro right before serving to make the dip look better and add some flavor.
  • Kick up the spice with some diced jalapeno or green chilies.
  • Make a really quick version of this by adding a can of black beans and a jar of medium salsa with a teaspoon of cumin to the food processor.
  • Make this easy black bean dip dairy free and vegan by using silken tofu instead of sour cream. Silken tofu has a similar creamy texture and a bland flavor so the beans and spices will be the star of the show.
  • For a healthy black bean dip, use greek yogurt in place of the sour cream. Top with cilantro before serving.
  • Add ¼ of a red onion or ½ teaspoon of onion powder or chili powder for more flavor.

Black Bean Dip

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Black Bean Dip

Black Bean Dip is the PERFECT savory dip to serve with tortilla chips at a party, made from black beans, sour cream, lime juice, and seasoning, ready in under 5 minutes!
Yield 6 servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder


  • 15 ounces canned black beans drained and rinsed well
  • 1 clove garlic
  • 1/2 teaspoon ground cumin
  • 2 tablespoons sour cream
  • 1/4 cup cilantro
  • 3 tablespoons lime juice
  • 1 teaspoon kosher salt


  • Add beans, garlic, cumin, sour cream, cilantro, lime juice, and kosher salt to a food processor.
  • Puree in food processor until smooth.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 75kcal | Carbohydrates: 12g | Protein: 4g | Fat: 1g | Cholesterol: 2mg | Sodium: 663mg | Potassium: 227mg | Fiber: 4g | Vitamin A: 70IU | Vitamin C: 4.5mg | Calcium: 29mg | Iron: 1.5mg
Keyword: black bean dip

Easy Black Bean Dip

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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