Black Bean Dip

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!

How to Make Black Bean Dip:

Recipe Ingredients:

Here’s everything you’ll need to make this black bean dip recipe. See the recipe card below for the exact quantities.

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.

• Process until smooth.
• Add lime juice and salt to taste.

• 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.

• 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!
• Grab the tortilla chips or cut veggies and dig in!