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black bean dip
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5 from 2 votes

Black Bean Dip

Creamy Black Bean Dip for all the delicious Mexican food appetizers and fixings you gotta have. This creamy dip is good with many favorited foods. Its versatility is a bonus and offers a texture that's very similar and as addicting as nacho cheese sauce- the difference is though, our recipe is good for you!
Prep Time7 minutes
Cook Time13 minutes
Total Time20 minutes
Course: Appetizer, Side Dish
Cuisine: Mexican, Mexican-American
Diet: Gluten Free, Low Fat
Keyword: black bean dip, Black Beans, creamy black bean dip, easy dip recipe, frijoles negros, Garlic, Olive Oil
Servings: 4 people
Calories: 117kcal
Author: Erika Garibay - LQC Recipes

Equipment

  • 1 Blender Smoothie cup for small batch
  • 1 Tablespoon for mixing
  • 1 Small saute pot

Ingredients

  • 1/2 cup water / blk bean aquafaba up to additional 1/4 to 1/2 cup.
  • 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 1/2 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. It should be blended enough to move fairly smooth out of the blender cup. If it needs an assist, a siiicone spoon works well! 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 an ounce of water or bean water to blender cup, shake it up to get what remains out and into the pan. Let beans heat for 10-12 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 recipe regularly uses 1 cup of liquid, whether water or black bean aquafaba. To be absolutely sure our readers don't end up with a dip that is too thin in texture we have modified the recipe card to start with 1/2 cup liquid when starting. Use additional liquid as needed.
  • IMPORTANT NOTE: As stated in the recipe card. As the dip cools, the beans settle and the texture thickens a bit.
  • This method is our black bean dip. For actual refried 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

Serving: 0.5cup | Calories: 117kcal | Carbohydrates: 16g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 442mg | Potassium: 244mg | Fiber: 6g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg