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!
Black 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!
BLACK BEAN AND CHEESE DIP
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.
HOW LONG DOES BLACK BEAN DIP LAST?
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.
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MORE DIP RECIPES
- Queso Dip
- Seven Layer Bean Dip
- Creamy Cheesy Crab Dip
- Slow Cooker Chicken Enchilada Dip
- Artichoke Dip
- Pepperoni Pizza Dip
TIPS FOR MAKING 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.
- 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.