Easy Black Bean Dip
A quick, creamy black bean dip made in a food processor with salsa, cumin, and optional jarred jalapeños and cilantro. Serve with tortilla chips or vegetables.
Equipment
- Food Processor
- Spatula
- Airtight Container
Ingredients
Ingredients
- 2 15 oz. cansblack beans, drained and rinsed
- 3/4 cupsalsa
- 1 teaspoonground cumin
- 1/2 teaspoonfine sea salt plus more to taste
- 1/4 cupjarred jalapeno slices optional
- ?cupfresh cilantro roughly chopped (optional)
Instructions
Instructions
- Drain and rinse the black beans thoroughly, then add them to a food processor fitted with an "S" blade.
- Add the salsa, ground cumin, ½ teaspoon fine sea salt, and the optional jarred jalapeño slices and optional chopped cilantro (if using).
- Secure the lid and process until the beans are mostly pureed, about 60 seconds.
- Stop the processor and scrape down the sides and bottom with a spatula to ensure even blending.
- Taste the dip and add more salt if needed (the recipe lists ½ teaspoon plus more to taste). Process briefly again until fully blended and at your preferred consistency.
- Serve immediately with tortilla chips or sliced vegetables, or transfer to an airtight container and refrigerate. The dip will thicken slightly when chilled and can be served cold or returned to room temperature before serving.
Notes
Notes
Nutrition information is for roughly a 1/4 cup of black bean dip, assuming you get 2 1/2 cups total from this recipe. This information is automatically calculated using generic ingredients, so it’s just an estimate and not a guarantee.
Storage Tip:
This dip can be stored for up to 5 days in an airtight container in the fridge. (I have not tried freezing it yet.)
Salsa Note:
I’ve tested this recipe with 3 salsa varieties: Tostitos Medium Chunky Salsa, Trader Joe’s Authentic Red Salsa, and TJ’s Salsa Verde. All versions have turned out well, regardless of different flavors and texture consistencies, so as long as you like the flavor of the salsa you choose, it should turn out well. (Be sure to taste test your salsa first, if you haven’t tried it before!)
Serve it Warm:
You can warm this dip up by transferring it to an oven-safe dish. Top with shredded cheese, if you’d like, then warm it in an oven preheated to 375ºF for 20 to 25 minutes, or until the cheese has melted and the dip is hot.
Nutrition information is for roughly a 1/4 cup of black bean dip, assuming you get 2 1/2 cups total from this recipe. This information is automatically calculated using generic ingredients, so it’s just an estimate and not a guarantee.
Storage Tip:
This dip can be stored for up to 5 days in an airtight container in the fridge. (I have not tried freezing it yet.)
Salsa Note:
I’ve tested this recipe with 3 salsa varieties: Tostitos Medium Chunky Salsa, Trader Joe’s Authentic Red Salsa, and TJ’s Salsa Verde. All versions have turned out well, regardless of different flavors and texture consistencies, so as long as you like the flavor of the salsa you choose, it should turn out well. (Be sure to taste test your salsa first, if you haven’t tried it before!)
Serve it Warm:
You can warm this dip up by transferring it to an oven-safe dish. Top with shredded cheese, if you’d like, then warm it in an oven preheated to 375ºF for 20 to 25 minutes, or until the cheese has melted and the dip is hot.