Creamy Black Bean Dip for all the delicious Mexican food appetizers and fixings you gotta have. This creamy dip is good on so many favorite foods for entertaining. Its versatility is a bonus and offers a texture similar to nacho cheese sauce.
Now, imagine the tasty two combined? The recipe I have for you is good for you too, a chip and dip for the win! Try my creamy avocado salsa too!
Ingredients
Ingredient Quick List: cooked black beans, bean water (or just water), crema (sour cream), onion pieces, salt, fresh pepper for spice [optional].
Ingredient Notes
Brown or white onion, we always prefer stronger onion flavor in savory beans but brown works as a great back up when we’re out of sharper tasting white onion.
Sour cream options – We use mostly yogurt in our cream sauces since it is a good alternative to sour cream for everyday meals but we can’t front; sour cream [crema] are going to be creamier tasting. It’s all a matter of preference!
When I eat it personally, I make my black bean dips with full fat yogurt [most times] or crema natural (unsalted sour cream). When I make it for a party, there is no doubt that I’ll make it with crema for its authentic taste that everyone will enjoy.
Step-By-Step Instructions
To make Black Bean Dip
Ways To Spice It Up
A softened or fresh serrano chile, or dried chile de arbol (chile seco). See more about spicing up your black beans in the notes section below.
Foods To Eat With Black Bean Dip
Wonderings what to serve with your bean dip? Enjoy with all the fun sides you love to eat. We share some tips below!
- Totopos! (fried tortilla chips for nachos!)
- Tostada Shells
- Creamy Avocado Salsa (blended)
- Chopped sides: cheese, onion, cilantro, tomato, scallions, jalapenos, ceviches, cucumber salad, plus our favorite salsa!
Ways To Flip [Creamy black Bean Dip]
You won’t have any dip leftover because it’s hard to resist, but if you do, here’s some ideas on what to make with any extras…
- Layered Bean Dip
- Gorditas
- Black Bean Enfrijolada
- Nachos / Tostadas / Tacos
Pro Tips / Receta Notes
Recipe yield: about 2 cups
Storage: Store any leftovers in a container with lid and keep refrigerated. Can be eaten cold or reheated until warm.
To add spice, use serrano pepper, if you want spicy. For mild, use jalapeno. For bold and spicy, use a dried and toasted chile de arbol- it’s so good!
Dried beans or canned unsalted beans can be found at your local farmers market, grocer, or online.
Pro tip! Be sure to properly store your dried beans at a normal temp away from heat, and date them! Old, improperly stored beans are edible but they may leave a funky taste, and nobody wants that. So please, store your beans with care for the best tasting homemade beans.
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Black Bean Dip
DESCRIPTION
Equipment
- 1 Blender Smoothie cup for small batch
- 1 Tablespoon for mixing
- 1 Small saute pot
Ingredients
- 1 cup water
- 1.5 cups cooked black beans
- 2 tbsp sour cream or subsitute full fat plain yogurt
- 2 pieces raw white onion or 1/8 small onion
- 2 tsp olive oil extra virgin
- 3/4 tsp sea salt or 1 tsp if kosher salt
Optional spices if using canned black beans:
- 1 garlic
- 1 chili pepper or dried chile de arbol
- 1/8 tsp cumin powder
Instructions
To make the Black Bean Dip
- Place 1.5 cup of beans into blender cup followed by 1 cup bean liquid or water and pieces of raw onion, blend until pureed. If it's a bit chunky, add a few tablespoons of water and continue to blend. Set to side.
- Turn stove on to medium heat and place olive oil on small saute pan, allow to heat for about 2-3 minutes.
- Carefully add the black bean puree to oil. Add a few ounces of water or bean water to blender cup, shake it up to get what remains out and into the pan. Let beans heat for 10 minutes on medium low heat.
- Now that beans have simmered for a bit, add salt, optional cumin, + yogurt (or sour cream), and with a spoon stir it into the black beans until melted in. Allow black bean dip to simmer on low heat for about 3-4 minutes. We want it to slowly heat, not burn. Turn stove to off once finished.
Notes
- Recipe yield: About 2 cups, 1/2 cup per person.
- Storage: Stove in food safe container with lid in the refrigerator. Black Bean dip will last 5 days in the refrigerator. Do not leave out.
- We use full fat greek yogurt when making this recipe because it’s a food we use regularly.
- This method is our black bean dip. For actual refriend black beans visit the website for the best black beans full recipe.
- If spicing up your black bean dip. Add fresh (or roasted) pepper to blender cup, or if using chile de arbol, add it to the pan at the end of step 2. Whole or crushed. Crushed = spicy and delicious!
- Reheating: Can be eaten warm or cold. To reheat cover with damp kitchen towel or in small pot on low heat.
- Use sour cream for even creamier black bean dip, same amount as yogurt and blend well.
Please share and star rate our recipe! For the full post with all tips and suggestions, visit latinasquecomen.com and search Black Bean Dip.
Nutrition
Equipment
- Small pot or saute pan
- Spoon
- Blender or manual bean masher
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This dip was a hit! I added a pinch of black pepper and a little more water, I will added pickled jalapeno next time. Thanks for sharing recipe!