Black Bean Dip

4.34 from 3 votes
15 minutes
Jump To Recipe

This Black Bean Dip makes the perfect effortless party appetizer! Convenient canned black beans are blended with simple ingredients for a velvety, smooth, and savory dip. There’s no cooking involved–just blitz it all up in a food processor!

Black Bean Dip in white clay bowl with tortilla chips and lime wedges scattered about.

Why This Recipe is a Keeper!

This homemade bean dip recipe will surely be a crowd-pleaser at your next get-together! It’s got the vibrant flavor of Mexican influence and is easy to customize for a dip that is either more spicy or mild. 

This black bean dip recipe uses canned beans for convenience and because they blend up super smooth. Cream cheese and sour cream add a creamy, tangy element, and chipotle chili pepper with a touch of the accompanying adobo sauce adds smoky umami.

This black bean dip is finished with a squeeze of fresh lime juice to elevate and brighten all the flavors for a result that’s tangy, not too heavy, and downright addictive!

There’s no cooking necessary for this simple and easy-to-make black bean dip. All you have to do is chop up some of the ingredients and then let the food processor do the work for you! Don’t forget the garnish of fresh tomatoes, black olives, scallions, and a sprinkle of chili powder for added texture and extra bold flavor. Serve this dip alongside chips or cut veggies!

This black bean dip recipe is:

  • Healthy overall with protein-packed black beans.
  • Customizable! Choose the spice level by switching out the salsa you use.
  • Easy! Just blitz everything up for this homemade bean dip in the food processor.
  • Make-ahead! You can prepare this dip two days ahead and store it in the fridge.
  • One of the best black bean dip recipes I’ve ever made! It has a whipped texture that’s light and airy!
Black Bean Dip in white clay bowl with tortilla chips and lime wedges.

How to Make Black Bean Dip:

Recipe Ingredients:

Here’s everything you’ll need to make this black bean dip recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.

Ingredients for Black Bean Dip in glass bowls.

Ingredient Notes and Substitutions:

  • Black Beans: This recipe for black bean dip calls for canned beans that are cooked and blend smoothly. If you want to cook the black beans yourself, you’ll need approximately 4 cups of cooked black beans.
  • Sour Cream: Any sour cream will work for this recipe; regular will make the dip richer, whereas light sour cream can reduce the calories. You can also use Greek yogurt in place of the sour cream.
  • Chipotle Chili in Adobo: Chipotle chiles are smoked and dried jalapenos. Chipotle chiles in adobo have been reconstituted and canned in adobo sauce which is a traditional Mexican sauce made from ground chiles. This recipe uses one chipotle chili pepper from a can–not the can–which is a common mistake. If you like it spicy, use more chipotle. If you prefer less heat, just use part of chipotle or just the adobo sauce.
  • Salsa: Any jarred or homemade salsa will work for this recipe. You can choose the spice level.
  • Scallions: Scallions are used in two ways in this black bean dip: In the dip for flavor and garnish. Use only the white and light green parts for the dip, which are more tender than the dark green top.
  • Tomatoes: Use plum tomatoes, which are less watery than other tomatoes, for the garnish. You can also cut cherry or plum tomatoes in half for the garnish.
  • Lime Juice: Fresh is always best!

Step-By-Step Instructions:

  • Gather and prep all the ingredients.
  • Finely chop the white and light green parts of the scallions. Thinly slice the tender green part for garnish.
  • Combine the chopped scallions, garlic, black beans, chipotle chile with some adobo sauce, salsa, sour cream, cream cheese, and cumin in a food processor or blender.
Ingredients for Black Bean Dip in food processor before being combined.
  • Process until smooth.
  • Add lime juice and salt to taste.
Ingredients for Black Bean Dip in food processor after being combined.
  • To serve, transfer to a serving bowl.
  • MAKE AHEAD: This recipe for black bean dip can be made two days ahead of time to this point. Cover and refrigerate until ready to serve.
Black Bean Dip in white clay bowl before garnishes are added.
  • Garnish with a small dollop of sour cream, reserved sliced scallion, diced tomato, and black olives. A little chili powder adds a nice touch, too!
Black Bean Dip garnished with black olives, tomatoes, scallions and cilantro leaves in white clay bowl with tortilla chips and lime wedges.
  • Grab the tortilla chips or cut veggies and dig in!

Chef Tips and Tricks:

  • For a recipe for black bean dip such as this, you always want to rinse and drain the beans well. The liquid beans are packed in can be pretty salty unless you’re buying reduced-sodium beans.
  • Turn this dip into a 7-Layer Dip! Spread the bean dip onto the bottom of a serving dish, then add all the layers like sour cream, guacamole, cheese, black olives, and tomatoes.
Black Bean Dip in white clay bowl with tortilla chips and lime wedges scattered about.

Frequently Asked Questions:

What are chipotle chiles in adobo sauce?

A chipotle pepper is a jalapeno pepper that has been dried and smoked. The peppers are then reconstituted and packed in a flavorful adobo sauce of tomatoes and various spices. It is a popular Mexican and Central American cooking ingredient that adds depth and smokiness. Chipotle chiles in adobo sauce are sold in cans, but one or two chipotles from the can go a long way. Freeze the rest in small containers or snack-size zipper-top bags.

Can you make a homemade bean dip ahead of time?

Black bean dip recipes can be made beforehand; just blend everything up and store in the refrigerator until you are ready to serve. Wait until serving before adding the fresh garnish on top.

Can I freeze this black bean dip?

I don’t recommend it. Because of the cream cheese and the sour cream, it will probably break, and the thawed dip will be quite soupy.

Black Bean Dip garnished with black olives, tomatoes, scallions and cilantro leaves in white clay bowl with tortilla chips and lime wedges.

Storage:

  • If making it ahead of time, store it in the refrigerator for up to two days. Store leftovers in the refrigerator for up to five days.

Serve with:

More great dip recipes you’ll love!

Get all my appetizer and snack recipes at Appetizer and Snack Recipes – From A Chef’s Kitchen.

Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, get great new recipes from me every week!
Save Recipe
* By submitting this form, you consent to receive emails.
Logo for From A Chef's Kitchen with gray oval border and green knife.
Black Bean Dip garnished with black olives, tomatoes, scallions and cilantro leaves in white clay bowl with tortilla chips and lime wedges.

Black Bean Dip

4.34 from 3 votes

Click to Rate!

By: Carol | From A Chef’s Kitchen
This Black Bean Dip makes the perfect effortless party appetizer! Convenient canned black beans are blended with simple ingredients for a dip that’s velvety smooth and super savory. There’s no cooking involved–just blitz it all up in a food processor!
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizers and Snacks
Cuisine Southwestern / Mexican
Servings 4
Calories 151 kcal

Ingredients
  

  • 4 medium width scallions - white and light green part only
  • 2 cloves garlic - minced
  • 2 cans (15-ounce each) black beans - drained and rinsed
  • 1 canned chipotle chili in adobo sauce - plus 1 tablespoon of the adobo sauce
  • 1/3 cup salsa
  • 1/3 cup sour cream - plus more for serving
  • 4 ounces cream cheese - (1/2 a block), softened
  • 1 teaspoon ground cumin
  • 1-2 teaspoons fresh lime juice - to taste
  • Salt - to taste
  • 1/2 small plum tomato - seeded and diced, for garnish
  • sliced black olives - for garnish
  • Sprinkling of chili powder - for garnish

Instructions
 

  • Finely chop the white and light green parts of the scallions. Thinly slice the tender green part for garnish.
  • Combine the chopped scallions, garlic, black beans, chipotle chile with some of the adobo sauce, salsa, sour cream, cream cheese, and cumin in a food processor or blender. Process until smooth.
  • Add lime juice and salt to taste.
  • To serve, transfer to a serving bowl. Garnish with a small dollop of sour cream, reserved sliced scallion, diced tomato, and black olives.

Notes

MAKE AHEAD:  You can prepare this dip two days ahead and store it in the fridge.  Add the garnishes when ready to serve.

Nutrition

Serving: 1 | Calories: 151kcal | Carbohydrates: 6g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 238mg | Potassium: 138mg | Fiber: 1g | Sugar: 3g | Vitamin A: 621IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
4.34 from 3 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




13 Comments

  1. 4 stars
    This was a spectacular hit at our neighborhood cook out. It was so good my husband made me make a second batch.

  2. Is the nutrition info on this recipe for the entire recipe or per serving? About how many servings do you think this recipe has?

    1. Hi, Emily, Thanks for your question! It’s approximately 4 servings. I fixed the recipe so you should have a more accurate nutrition reading. Thanks again!