Easy Black Bean Dip

Jump to Recipe

Easy Black Bean Dip – anyone can throw this bean dip recipe together – put black beans, onion, cilantro, garlic, jalapeño, lime juice, and spices in a food processor or blender and… boom! You have a tasty bean dip full of flavor and good for you too!

Easy Black Bean Dip recipe served with chips and veggies

Super Bowl Sunday Bean Dip Recipe

Are you ready for some football? The Super Bowl is on Sunday and we are gearing up for our annual party. Every year we have friends over to watch the game, commercials, and to eat good food. That is usually the highlight of the day:)

This year we are making Slow Cooker Chicken Chile Verde with lots of tasty sides. Chips, salsa, guacamole, a fresh fruit tray, Cilantro Lime Rice, and this Easy Black Bean Dip are all on the menu. I am still pondering dessert, but I am pretty sure cookies will make an appearance. You can’t have a party without cookies and Josh is begging for Salted Caramel Chocolate Chip Cookies. Sounds good to me:)

How to make black bean dip recipe in blender

Easy Bean Dip Recipe

If you are still finalizing your Super Bowl party menu, make sure you add this Easy Black Bean Dip.This bean dip recipe takes 5 minutes to make. I am not joking. I bet you could even make this bean dip blindfolded. It’s that easy!

Simply serve this Black Bean Dip with tortilla chips, cut up veggies, and crackers. Not only is this bean dip recipe great for parties and snacking at home, but we also like to use this Easy Black Bean Dip as a filling for quesadillas!

How to Make Bean Dip

To make the bean dip, all you have to do is put black beans, onion, cilantro, garlic, jalapeño, lime juice, and some spices in a food processor or blender and blend until smooth. Boom! You have a tasty party dip that is full of flavor and good for you too!

We like to sprinkle cotija cheese on top of the bean dip before serving. It spruces up the dip a bit. I will admit this bean dip recipe doesn’t make the prettiest black bean dip, but who cares. Looks aren’t everything!

This black bean dip recipe is even Caleb approved. He always ends up with a cute bean face:) Get your game face on and make Easy Black Bean Dip for Super Bowl Sunday!

If you like this Easy Black Bean Dip, you might also like:

Easy black bean dip recipe served with cotija cheese

Easy Black Bean Dip

This dip can be made in 5 minutes! Serve with tortilla chips, veggies, or crackers for an easy appetizer or healthy snack.
4.5 from 8 votes
Prep Time
5 minutes
Total Time
5 minutes
Cuisine
American
Servings
6

Ingredients

  • 30 ounces (2 cans) black beans rinsed and drained
  • 1/2 cup chopped yellow onion
  • 1/3 cup chopped cilantro
  • 1 clove garlic minced
  • 1 small jalapeño seeds removed and diced
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons cotija cheese for garnish, optional

Instructions

  1. Put the black beans, onion, cilantro, garlic, jalapeño, lime juice, cumin, chili powder, salt, and black pepper in a food processor or blender. Blend until smooth.
  2. Pour the black bean dip in a bowl and garnish with cotija cheese, if using. Serve with tortilla chips and/or cut up vegetables.
  3. Note-omit the cheese garnish for a vegan dip. This dip is gluten free, just serve with gluten free chips/crackers.
Nutrition Facts
Easy Black Bean Dip
Amount Per Serving
Calories 211 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 261mg 11%
Potassium 522mg 15%
Total Carbohydrates 35g 12%
Dietary Fiber 12g 48%
Protein 13g 26%
Vitamin A 2.8%
Vitamin C 6.8%
Calcium 6.9%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword

black bean dip

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. Within the past week I have made your Tortellini Soup, Roasted Mushroom, Spinach, and Goat Cheese pasta, and Salted Caramel Chocolate Chip Cookies. My husband is in heaven, and I love the simplicity of all of your recipes. This bean dip will be making an appearance on Sunday!

  2. This made A LOT of dip – can I freeze some of it and use it a week or so later? Will it still be tasty when thawed? Please let me know what you think. Thanks.

  3. Found this page earlier today and made it soon after. SO good! I knew my 2 year old daughter would want to try it because she loves all things that have to do with ‘dipping’, so I didn’t use the whole jalepeño or all of the chili powder. Other than that, I followed your exact recipe. She loved it too!

  4. Awesome! Just recently became vegan and was looking for some tasty alternatives- came across your bean dip, made it today- I am in love! Absolutely delicious! Thank you!

  5. Great dip! Creamy n smooth. Needs a lil more lime juice for the vitamix to blend perfectly…. And only 102 calories per serving without the cheese!! LUV IT

  6. I had some black beans and cilantro around and have never made black bean dip in my life but was craving it. I picked up the other fresh ingredients and whipped this up ever-so-quickly and was very pleased. Thanks for the great recipe!

  7. This isn’t far from my black bean hummus (which is my addiction). Drop the onions, jalapenos, and chili powder, and add tablespoon each of tahini, olive oil, and soy sauce. I’m chilling your bean dip as I type this!

  8. I added tomatoes, it was too thick to actually blend together in the food processor, so the added tomatoes added a bit of liquid and allowed it to blend together. I didn’t measure anything exactly though, as that’s my method of cooking. Came out great!

  9. Hi, I just made this, and it’s super tasty. And no oil in there — bonus (there’ll be enough oil in the tortilla chips I’m frying up – ha). Thanks for the recipe; I’m taking the dip to a Christmas eve appetizer party. Happy holidays!

  10. Oh, and you noted that you use the dip in quesadillas — do you also put cheese in them, or just the beans, or the beans and other stuff? I want to try making quesadillas without cheese sometime, because I miss them (I don’t eat animal products anymore), so if you have any thoughts re: vegan quesadillas I’d love to hear them!

  11. My friend brought this over on my birthday and I LOVED it. Could I get the info on the calorie count if you have it off hand? Thank you for a great recipe!

  12. I made this last night after googling “bean dip with canned black beans”, and it was a HUGE hit with my family. We had it as a dip alongside some chicken enchiladas and homemade salsa and chips. I blended everything plus a few teaspoons olive oil with my immersion blender. Then stirred in a little grated jack cheese, and microwaved in a bowl, stirring and microwaving until nice and hot. Topped with a little more cheese to melt on top and it was to die for!!! I don’t think you really NEED to heat it, but we prefer warm beans and the flavors just popped. I used a serrano because we like the heat, you could really taste the onion/garlic and the lime juice. SO so so good, thanks for this one.  My 16 year old boy said “why is this the first time we’ve had this??” I knew it’d be a hit because its very similar to our blended salsa we make except beans instead of tomatoes and added spices. Just wanted to leave the feedback because my husband is still talking about it this morning and he doesn’t even think he likes beans!! I will be making this again for sure.


  13. I made this recipe. We LOVED it!! All of the herbs were the perfect combo. I did not have a jalapeno on hand so added chili pepper flakes. The dip was amazing! Will make it again and again.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.