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 mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Appetizers, Sides
Cuisine: Mexican, Tex-Mex
Servings: 8 servings
Calories: 27kcal
- 2 - 15 Oz Black Beans - canned, drained, and rinsed
- ½ Yellow Onion - diced
- Juice of 1 Lime
- ¼ Cup Sour Cream
- ⅓ 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
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.
- 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.
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