Black Bean Dip
15 Comments
Apr 28, 2025
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This black bean dip is one of my all-time favorite easy dip recipes! It’s chunky yet creamy, packed with earthy, spiced Mexican flavors, and a party appetizer everyone will love.
Why You’ll Love This Black Bean Dip
I’ve always been a fan of black bean dip when I order it in Mexican restaurants, so I thought to myself “why not make a copycat recipe at home?” This recipe has a similar flavor profile to my black bean soup, but it’s an easy, healthy, scoopable snack that can be enjoyed throughout the week. It’s also been a hit with my friends and family, so when I’m not making it for myself, I always whip this up for parties. It’s right up there with my guacamole, crab dip, and French onion dip because it disappears quickly every time. Here’s what else you’ll love about my recipe:
- It’s great for making ahead. Since it stores well, I love whipping this up before big holidays like Super Bowl, 4th of July, or Cinco de Mayo when I’ve got a full to-do list.
- It’s actually good for you. Black beans are loaded with plant-based protein, fiber, antioxidants, and essential nutrients, so you can feel good about going back for seconds (or thirds).
Black Bean Dip Ingredients
- Black Beans: I’m using canned black beans to make the process easier, but you are more than welcome to use dried black beans. I’ll share how to cook them below!
- Onions and Jalapeno Peppers: The sautéed onions and jalapeno peppers give this dip a savory depth. This makes it different from refried beans, which mainly consist of beans and spices.
- Spices & Aromatics: Lots of fresh garlic, cilantro, and lime juice help pack in fresh flavors. But the cumin and chili powder add that punch of spice we love in Mexican food. For a spicier black bean dip, add a dash of cayenne pepper to kick up the heat.
Find the printable recipe with measurements below.
How To Make Black Bean Dip
Sauté the aromatics. Toss the diced onion and jalapeno peppers into a pan with oil and sauté for 3 to 4 minutes. Then, add the garlic, salt, cumin, and chili powder and stir for another minute.
Blend it all and serve. Transfer the sautéed ingredients to a food processor, and add the black beans, cilantro, lime juice, and water. Blend until smooth and taste test to see if you want to add any additional spices. Scoop the black bean dip into a serving bowl and garnish with chopped cilantro and cotija cheese (highly recommended!).
Common Questions
This black bean dip will stay fresh in the fridge for 4 to 5 days. If it becomes too thick, stir in a splash of water or lime juice to revive the creamy consistency. You can also freeze this dip for up to 3 months (make sure to thaw in the fridge overnight before serving).
Yes, you can! You’ll need 1 cup of dried black beans, which is equivalent to two 15-ounce cans of black beans. Then, rinse and simmer the black beans in 4 cups of water for 1 to 2.5 hours with a drizzle of olive oil, a pinch of salt, and black pepper. You can also add spices like cumin or garlic powder for added flavor.
Yes, you can use a high-powered blender or mash the ingredients by hand using a fork or potato masher for a chunkier texture.
I’ve actually got a separate recipe for white bean dip, so make sure to check that one out! It has less of a Mexican flavor profile and more of a Mediterranean one—but both are delicious!
More Dip Recipes
- Best Hummus Recipe: A Mediterranean appetizer staple!
- Spinach Artichoke Dip: Another community favorite.
- Whipped Feta Dip: Perfect for summer tomato season.
- Red Salsa: Perfectly smooth yet chunky.
- Baba Ganoush: The most delicious roasted eggplant dip.
- Or browse through my list of appetizers for more ideas!
If you make this black bean dip recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Black Bean Dip
Description
Video
Equipment
- Food Processor My favorite food processor for making chunky dips!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 2 jalapeno peppers, sliced in half, seeded and diced
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 2 (15.5-ounce) cans black beans, rinsed and drained
- ½ cup (loosely packed) roughly chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 3 tablespoons water
- Optional: fresh cilantro and cotija cheese for garnish
Instructions
- Saute the aromatics. Heat the oil in a skillet over medium heat. Add the onion and jalapeno peppers, and saute for 3 to 4 minutes. Add the garlic, salt, cumin, and chili powder and stir for another minute.
- Blend it all together. Transfer the sauteed ingredients to a food processor. Add the black beans, cilantro, lime juice, and water. Blend until smooth. Taste and add additional spice to your preference.
- Garnish. Place the black bean dip in a serving bowl and garnish with chopped cilantro and cotija cheese, if you'd like.
Lisa’s Tips
- This recipe makes about 3 cups of black bean dip.
- Storage tip: This black bean dip will stay fresh in the fridge for 4 to 5 days. If it becomes too thick, stir in a splash of water or lime juice to revive the creamy consistency. You can also freeze this dip for up to 3 months (make sure to thaw in the fridge overnight before serving).
Nutrition
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This dip is amazing! It has the best earthy flavor and is so versatile. We loved it with chips as a side and then as the base of our shrimp tostadas later in the week. Delicious!
Loving all the ways you enjoyed this black bean dip, Adrienne!
This was so yummy & easy to put together. I added the cotija cheese & cilantro on top along with diced onions. So, so good!
My family and I love this! Thank you!
Wonderful! I’m happy to hear it.
This recipe came together quickly with positive end results, so healthy and delicious.
Your website is always my go to for everything 💗
Great to hear you’re loving this black bean dip, Christine!
This black bean dip was beyond delicious and an unexpected hit at my Cinco De Mayo gathering. It was an easy make ahead recipe. The cotija cheese was a perfect addition to the top. It not only added a nice bit of flavor but it was the finishing touch on top along with cilantro. Whipped up black beans don’t have much visual appeal on their own.
Hi Ann – Thrilled to hear this black bean dip was a hit for your Cinco De Mayo party! And yes, the cilantro and cotija cheese are the best way to give this dip some oomph.
Made this today for lunch (served with corn chips and veggies for dipping). It’s fantastic! And so easy! I love that it’s entirely healthy. Thanks for another great recipe, Lisa!
Glad you enjoyed this black bean dip, Steve!
I just finished making this to eat today. It was so easy and has wonderful flavor! I can’t wait to dig into this Black Bean Dip! Now, we just have to decide what we’re eating with it!!! It’s super, super easy to make, which I absolutely love!!! It’s a fabulous recipe!!! Thank you Lisa!!! I absolutely love all of your recipes!!
Hi Susan – Thrilled to hear you found a new easy dip to love! This black bean version certainly is packed with lots of flavor, enjoy!
I’m puzzled by your listed fiber of only 1 gram per serving in the nutrition data on the black bean dip. A can of black beans is usually 14 grams per can so 2 cans would be 28 grams from just bean fiber. Your recipe says serving size is 8 so confused why fiber is listed as only 1. Shouldn’t it be at least 3? Thanks for helping clarify what I am missing.
Hi Chris – Thanks for pointing that out! We just fixed the nutritional information, so it should be correct now.