Black Bean Dip

4.67 from 3 votes

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 Time15

Total Time15

Course: Appetizers and Snacks

Cuisine: Southwestern / Mexican

Diet: Diabetic

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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

SUBSTITUTIONS:

You can also use Greek yogurt in place of the sour cream.

TIPS:

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.

MAKE AHEAD:

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

Nutrition