Black Bean Dip with Tortilla Chips

Black Bean Dip with Tortilla Chips

Creamy pureed black beans get brightened with lime and cumin for a smoky, tangy dip.

Total 20 min Makes 8 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This dip blends black beans with garlic, cumin, and lime into a smooth, smoky spread that comes together in minutes. Warmed through with a splash of reserved bean liquid for the right consistency, it works as a quick appetizer or snack alongside crisp tortilla chips. Serve it at room temperature or slightly warm for the best texture.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup onion, diced
  • 3 cloves garlic, minced
  • 2 cans black beans (15 ounces each), drained with liquid reserved
  • 1/4 cup reserved bean liquid or water
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh cilantro
  • 10 ounces tortilla chips

Method

  1. Heat the olive oil in a saucepan over medium heat. Add the diced onion and cook until softened, about 4 minutes.

  2. Add the minced garlic and cook until fragrant, about 30 seconds.

  3. Add the drained black beans, reserved bean liquid, lime juice, cumin, chili powder, cayenne, salt, and pepper. Stir to combine and bring to a gentle simmer.

  4. Simmer, stirring occasionally, until the beans are heated through and softened, about 5 minutes.

  5. Remove from heat and puree with an immersion blender until mostly smooth, leaving some texture if desired. Alternatively, transfer to a food processor and pulse to the desired consistency.

  6. Return the puree to low heat, stir in the shredded cheddar cheese, and cook until melted and combined, about 2 minutes.

  7. Taste and adjust salt, lime juice, or cayenne as needed. Transfer to a serving bowl and top with chopped cilantro.

  8. Serve warm or at room temperature with tortilla chips.

Rate this recipe

★ 4.4 (1)

Black Bean Dip with Tortilla Chips

This dip blends black beans with garlic, cumin, and lime into a smooth, smoky spread that comes together in minutes. Warmed through with a splash of reserved bean liquid for the right consistency, it works as a quick appetizer or snack alongside crisp tortilla chips. Serve it at room temperature or slightly warm for the best texture.

20 min 8 servings 210 cal

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup onion, diced
  • 3 cloves garlic, minced
  • 2 cans black beans (15 ounces each), drained with liquid reserved
  • 1/4 cup reserved bean liquid or water
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh cilantro
  • 10 ounces tortilla chips

Method

  1. 1

    Heat the olive oil in a saucepan over medium heat. Add the diced onion and cook until softened, about 4 minutes.

  2. 2

    Add the minced garlic and cook until fragrant, about 30 seconds.

  3. 3

    Add the drained black beans, reserved bean liquid, lime juice, cumin, chili powder, cayenne, salt, and pepper. Stir to combine and bring to a gentle simmer.

  4. 4

    Simmer, stirring occasionally, until the beans are heated through and softened, about 5 minutes.

  5. 5

    Remove from heat and puree with an immersion blender until mostly smooth, leaving some texture if desired. Alternatively, transfer to a food processor and pulse to the desired consistency.

  6. 6

    Return the puree to low heat, stir in the shredded cheddar cheese, and cook until melted and combined, about 2 minutes.

  7. 7

    Taste and adjust salt, lime juice, or cayenne as needed. Transfer to a serving bowl and top with chopped cilantro.

  8. 8

    Serve warm or at room temperature with tortilla chips.