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Creamy Black Bean Dip

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Get the party started and your taste buds dancing with this savory, smoky, and tangy Creamy Black Bean Dip that comes together in less than ten minutes. 

  • Author: Nicole Stover
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 6-8 1x
  • Category: Appetizer
  • Method: Blending
  • Cuisine: Mexican

Ingredients

Units Scale

Creamy Black Bean Dip

  • 2 15 to 15.5 ounces whole black beans, drained and rinsed
  • 1 cup salsa
  • 1/2 cup Greek yogurt or sour cream
  • 12 chipotle in adobo
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 12 tablespoons lime juice
  • 1/3 cup cilantro roughly chopped

Warm Black Bean Dip

  • 1 cup shredded cheese

Instructions

Creamy Black Bean Dip

  1. Add all of the ingredients to a food processor, starting with just 1 tablespoon of lime juice and 1 chipotle in adobo.
  2. Pulse until smooth and creamy.
  3. Taste, and adjust seasoning as needed. Add the additional lime juice or chipotle and a pinch of salt if required.
  4. Serve immediately, or for the best flavor and texture allow to chill for an hour.
  5. Top it off with your favorite toppings.

Warm Black Bean Dip

  1. Preheat the oven or grill to 350 degrees.
  2. Prepare the black bean dip as directed above.
  3. Spread the creamy black bean dip into an oven/grill safe skillet or casserole dish. Top with shredded cheese.
  4. Bake for 15 minutes or until the dip is warmed through and the cheese is melted.
  5. Top with your favorite toppings. 

Notes

  1. Depending on the flavor of your salsa, you may not need to add the additional lime juice or any salt to this dip.
  2. Homemade black beans will also work in this recipe. Just make sure they’re well drained and tender. Canned black beans tend to be a little softer which make them perfect for blending.
  3. This dip can be made dairy free by leaving out the Greek yogurt/sour cream. However, cut the salsa back to 1/2 cup. You may want to add an additional squeeze of lime juice for the tang.