Spicy Black Bean Dip

Black beans are one of our favorites to serve with different Mexican recipes. This spicy black bean dip is absolutely delicious and creamy and pairs perfectly with corn chips, veggie sticks or as side for Mexican dinner.

I have to confess that I had been snacking on this black bean dip all afternoon. The creamy and spicy black bean dip tastes wonderful with baby carrots and sliced cucumbers.

I love hummus and it is my go dip for any kind of vegetable. I think that might have just changed and my new favorite is this spicy black bean dip. It is so easy and takes literally 10 minutes to make. There is no cooking involved (if using canned black beans) and is made with basic pantry ingredients.

We love Mexican food and I make it very often for dinner. My menu varies from enchiladas to fajitas to Mexican tortilla pie and everything in between. My boys love quesadillas for lunch box and this black bean dip is a wonderful addition to that.

This week I am doing recipes from different cuisines and I chose this Spicy black bean dip as the second recipe from our favorite Mexican cuisine. Check out my yesterday's post on How to make homemade Peanut Butter Granola under American cuisine.

Why make this recipe?

• If you are like me and there are days when you just want to eat something, like right away, then this recipe is perfect for you. It cannot get easier than making this black bean dip. Absolutely no cooking and ready in under 10 minutes.
• This black bean dip just is not a dip. It works great as a side for Mexican dinners. My son loves it as a bean layer for his quesadilla.
• Dips just don't have to go with chips. This is a wonderful dip for veggies sticks. Game night is coming soon and this will work with any kind of crowd.
• This bean dip is healthy and very adaptable. You can add and omit ingredients depending on your likes (check below for ingredients and substitutions).
• And this creamy bean dip is a make ahead recipe. So, make it ahead of the party and relax.
• This dip is made with the basic pantry ingredients. So if you have the black beans, go for it!

Ingredients and substitutes

Check the recipe card at the bottom of the page for exact measurements and printable recipe.

Black beans - I use drained and rinsed canned black beans to make the dip. I buy organic black beans and always have them in hand. If making the dip from dried black beans, we need to plan a little ahead to soak and cook them.

Salsa - I have used salsa in my black bean dip for flavor. We can use homemade salsa or store bought one. We can skip the salsa is we don't have it and instead use a small tomato and increase the spices.

Sour cream - This is what makes the bean dip creamy. We can substitute salsa with Greek yogurt or use any non dairy yogurt if making it Vegan.

Jalapenos - I added fresh jalapenos for flavor and heat. If you prefer, we can use pickled jalapenos as well.

Cilantro - I love cilantro flavor and add it to most of my recipes. If not a fan of cilantro, skip.

Garlic - I added a small clove of garlic. If you are salsa is garlicky, you could skip adding the additional clove of garlic.

Cumin powder - I have used cumin powder for the smoky flavor.

Lime juice - can be substituted with lemon juice.

Salt

Step by step process

• If using canned black beans to make the spicy black bean dip, make sure to drain the beans in a colander and rinse it well under running water. Keep the rinsed bean aside until we get ready with the rest of the ingredients.

• If using fresh black beans, soak the beans overnight or at least for 8 hours and then cook. I usually cook mine in the instant pot and use the bean/chili mode. Add salt when cooking the beans.

• We will be pureeing the black bean dip in a food processor. We can use a blender in case you don't own a food processor.

• Add the drained black beans, sour cream, salsa, chopped jalapeno and garlic, salt, cumin powder, lime juice and cilantro to the food processor jar.

• Process until smooth and creamy. Taste for seasoning and serve.

Serving Suggestion

• Black bean dip works great with corn chips.
• I love using it as a bean layer for quesadilla.
• We can serve the bean dip with carrots, cucumber, celery or any veggie sticks.
• This creamy bean dip is a great side for Mexican dinner.

Expert tips

• Drain the canned black beans and rinse well before using. Same goes with cooked black beans. Do not use the liquid that you cook with as the dip will become too runny.
• Add salt after you taste. Canned or cooked black beans already have salt in it and so does the salsa.
• Add or decrease the jalapeno as per your requirement. I usually take out the seeds and the center flesh and add more jalapenos. This way there is less heat and more flavor of the pepper.
• You could keep the dip as creamy or as chunky as you like.

Frequently asked questions

More appetizer recipes

Recipe Card

Spicy Black Bean Dip

Sandhya Ramakrishnan

Black beans are one of our favorites to serve with different Mexican recipes. This spicy black bean dip is absolutely delicious and creamy and pairs perfectly with corn chips, veggie sticks or as side for Mexican dinner.

5 from 17 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Total Time 5 minutes mins

Course Appetizer

Cuisine Mexican

Servings 6 servings

Calories 77 kcal

Equipment

• Food Processor

Ingredients

  

1x2x3x

• 15 ounce Black Beans One can
• 2 Tablespoon Salsa
• 2 Tablespoon Sour cream
• 1 clove Garlic
• 2 Tablespoon Jalapeno
• ½ teaspoon Cumin powder
• 1 Tablespoon Lime juice
• 2 Tablespoon Cilantro
• ½ teaspoon Salt or to taste

Instructions

 

• If using canned black beans to make the spicy black bean dip, make sure to drain the beans in a colander and rinse it well under running water. Keep the rinsed bean aside until we get ready with the rest of the ingredients.
• If using fresh black beans, soak the beans overnight or at least for 8 hours and then cook. I usually cook mine in the instant pot and use the bean/chili mode. Add salt when cooking the beans.
• We will be pureeing the black bean dip in a food processor. We can use a blender in case you don't own a food processor.
• Add the drained black beans, sour cream, salsa, chopped jalapeno and garlic, salt, cumin powder, lime juice and cilantro to the food processor jar.
• Process until smooth and creamy. Taste for seasoning and serve.

Notes

Serving Suggestion

• Black bean dip works great with corn chips.
• I love using it as a bean layer for quesadilla.
• We can serve the bean dip with carrots, cucumber, celery or any veggie sticks.
• This creamy bean dip is a great side for Mexican dinner.

Expert tips

• Drain the canned black beans and rinse well before using. Same goes with cooked black beans. Do not use the liquid that you cook with as the dip will become too runny.
• Add salt after you taste. Canned or cooked black beans already have salt in it and so does the salsa.
• Add or decrease the jalapeno as per your requirement. I usually take out the seeds and the center flesh and add more jalapenos. This way there is less heat and more flavor of the pepper.
• You could keep the black bean dip as creamy or as chunky as you like.

Nutrition

Calories: 77kcalCarbohydrates: 13gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 507mgPotassium: 260mgFiber: 5gSugar: 1gVitamin A: 120IUVitamin C: 9mgCalcium: 34mgIron: 2mg

Keyword Bean dip for game night, How to make black bean dip, How to make creamy black bean dip

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