Easy Black Bean Dip
Grab the tortilla chips and dig into this incredible Black Bean Dip! It’s a budget-friendly party snack that blends canned black beans with simple sautéed aromatics, cilantro, and lots of fresh lime. Easy to make in less than 15 minutes.
Servings: 10 servings
Calories: 80kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion chopped small
- 4 cloves garlic minced
- 2 jalapeño peppers seeded and chopped (or 4 oz canned diced jalapeños)
- 2 (15-ounce) cans black beans drained and rinsed
- 1/2 teaspoon ground cumin
- 1 teaspoon salt or to taste
- 3 tablespoons fresh lime juice
- 1/4 cup chopped cilantro plus more for serving
- vegan cheese optional
- pickled red onions optional
Instructions
- In a small pan, warm the olive oil over medium heat. Add the chopped red onion, garlic and jalapeño peppers and sauté for about 5-8 minutes, stirring frequently. Remove from heat.
- Add the drained and rinsed beans to a food processor. Add the cooked onion/garlic/peppers, cumin, salt, lime juice and cilantro. Process until fairly smooth. You may leave some chunky texture if you prefer.
- Transfer to a serving dish and sprinkle some additional cilantro on top, as well as vegan cheese (I used crumbled vegan feta to resemble cotija cheese!) and pickled red onions, if desired. Serve with tortilla chips and enjoy!
Notes
- Store leftover dip in a covered container in the refrigerator for up to 4 days.
- For a less spicy dip, remove the seeds from the jalapeños. Use canned diced jalapeños to make the recipe even easier!
- Feel free to leave the cilantro out if you don't like it.
Nutrition
Serving: 1of 10 servings | Calories: 80kcal | Carbohydrates: 11g | Protein: 3g | Fat: 3g | Monounsaturated Fat: 2g | Sodium: 432mg | Potassium: 196mg | Fiber: 4g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 1mg