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!
If you’re a fan of chips and Mexican-style dips, I’m happy to guarantee that we’ve got you covered here at Five Heart Home. You can find salsa or queso. You can find bean dip or corn dip. Heck, you can even find Beef Enchilada Dip or Creamy Jalapeño Dip! And yes, most of these are admittedly on the more decadent side.
But now, you can also find an easy, tasty, healthy dip that can be scooped up with carrot sticks as easily as chips…zesty Black Bean Dip!
So what makes this Black Bean Dip both packed with delicious flavor and healthy?
- Fresh garlic. I find one clove per can of beans to be a nice ratio.
- Fresh jalapeño. Most of the heat is housed in a jalapeño’s seeds and membranes. So scrape out and discard them for a milder dip, or leave them intact for extra heat.
- Fresh cilantro. I always say the more, the merrier when it comes to cilantro. But feel free to tweak the amount to your taste.
- Canned black beans. Rinse ’em and drain ’em.
- Spices. Traditional Mexican spices — cumin, garlic salt, chili powder, dried oregano, and black pepper — build layers of flavor in this recipe. Sometimes I add a pinch of chipotle chile pepper powder (which is very spicy and totally different than chili powder) for even more heat.
- Lime juice. Use fresh-squeezed if you’ve got it, but bottled lime juice will also work just dandy. I always keep a bottle of 100% lime juice (no added ingredients) in the fridge for such occasions.
- Balsamic vinegar. I often turn to this “secret ingredient” to add depth of flavor to more than just Italian recipes.
- Water. Only as much as necessary to thin out this dip to your desired consistency. Or you could use some sort of broth instead, if you wish.
How to Make Black Bean Dip
This recipe requires a food processor, but would probably work in most blenders as well.
- You’ll start by pulsing together the garlic, jalapeño, and cilantro until minced. Just be careful when you take the lid off of the food processor for the next step, because the jalapeño fumes are likely to clear your sinuses. 😉
- Add the drained beans, spices, and 2 tablespoons of water.
- Process until all ingredients are smooth and incorporated, scraping down the sides of the bowl halfway through.
- If necessary, add additional water, a little at a time, until your preferred consistency is reached.
Serve immediately with tortilla chips or fresh crunchy veggies, or pop in the fridge until you’re ready to enjoy. And keep in mind that flavors will continue to develop as the dip sits.
So there you have it! Zesty, easy Black Bean Dip is a healthier alternative to some of those creamy, cheesy, decadent Mexican dips out there. But lucky for us, it’s every bit as scrumptious. 🙂
More Healthy Dips
Black Bean Dip
- 2 large cloves garlic
- 1 jalapeño, cut into chunks (see NOTES below)
- 1/2 cup packed fresh cilantro leaves
- 2 (15-ounce) cans black beans, rinsed and drained
- 2 teaspoons cumin
- 1 1/2 teaspoons garlic salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons fresh squeezed lime juice
- 1 tablespoon balsamic vinegar
- 2 to 4 tablespoons water
- 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.
Recipe originally posted at Or So She Says on January 9, 2014.
Originally published February 17, 2014.