Easy Black Bean Dip -- flavored with fresh garlic, cilantro, jalapeño, lime juice, and cumin -- is healthy, zesty, and equally delicious scooped up with tortilla chips or raw veggies!
Place garlic, jalapeño, and cilantro in the bowl a food processor (or canister of a blender). Pulse until finely chopped, scraping down sides halfway through. Add black beans, cumin, garlic salt, chili powder, oregano, pepper, lime juice, vinegar, and 2 tablespoons water to food processor. Process until all ingredients are smooth, adding additional water one tablespoon at a time (if necessary) until preferred consistency is reached. Taste and adjust seasonings as desired.
Garnish with cilantro. You can also add a little cheese (cotija, cheddar, Monterey Jack, etc.) and a sprinkle of diced tomatoes for color. Serve as a dip with tortilla chips or raw vegetables. Store leftovers in an airtight container in the refrigerator for 5 to 7 days.
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Notes
Most of the heat in a jalapeño is housed in its seeds and membranes. So scrape them out and discard them for a milder dip, and leave them intact if you like some heat.
If you're not sure how spicy your jalapeño is, scrape out the seeds/membranes and set them aside. Make the Black Bean Dip as directed, taste, and then gradually add in seeds/membranes until your desired heat level is reached.