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Black Bean Dip served with chips and garnished with Queso Fresco.
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5 from 2 votes

Black Bean Dip

This Black Bean Dip Recipe is creamy, a little spicy, and full of so many flavors with each bite and is essential for all home cooks.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Appetizers, Sides
Cuisine: Mexican, Tex-Mex
Servings: 8 servings
Calories: 27kcal
Author: Jeremy Klae

Ingredients

  • 2 - 15 Oz Black Beans - canned, drained, and rinsed
  • ½ Yellow Onion - diced
  • Juice of 1 Lime
  • ¼ Cup Sour Cream
  • Cup Cilantro - chopped
  • 2 Jalapeños - seeded and diced
  • 1 teaspoon Minced Garlic
  • ¼ tsp. Ground Cumin
  • ¼ tsp. Chili Powder
  • ½ tsp. Kosher Salt
  • ¼ tsp. Black Pepper
  • Queso Fresco - crumbled for garnish

Instructions

  • Add all ingredients to a cooking blender, such as the Instant Pot Ace Nova, choose the purée setting, then press start.
  • Pour the dip into a serving dish, garnish with queso fresco, and serve hot with tortilla chips.

Video

Notes

  • If you don't have a cooking blender, that's okay. You can also use a food processor to get your beans and veggies to the right consistency and then heat the dip in a pot on your stovetop.
  • If you prefer more or less heat, try hotter peppers such as habañero or, conversely, no peppers at all for a mild dip.
  • If your dip isn't blending properly in the cooking blender, add more sour cream or a little vegetable stock to soften everything.

Nutrition

Calories: 27kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 215mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.4mg