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black bean dip with jalapeno and sour cream garnish
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5 from 17 votes

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.
Prep Time10 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Appetizer
Cuisine: Mexican
Diet: Vegetarian
Servings: 6 servings
Calories: 77kcal
Author: Sandhya Ramakrishnan

Equipment

  • Food Processor

Ingredients

  • 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: 77kcal | Carbohydrates: 13g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 507mg | Potassium: 260mg | Fiber: 5g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 2mg