Sriracha Black Bean Dip

Sriracha Black Bean Dip

Creamy black beans blended with sriracha for a smoky, spicy dip.

Total 15 min Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This dip pairs tender black beans with sriracha and lime for a smoky, tangy heat that builds with each bite. It comes together quickly in a food processor, making it a solid choice for game-day spreads or casual get-togethers. Serve warm or at room temperature with tortilla chips or fresh vegetables.

Ingredients

  • 2 cans black beans, drained and rinsed (15 oz each)
  • 3 tablespoons sriracha sauce
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 cup sour cream
  • 1/4 cup cilantro, chopped, plus more for garnish
  • 2 tablespoons water, as needed

Method

  1. In a small saucepan over medium heat, warm the olive oil and garlic until fragrant, about 1 minute.

  2. Add the black beans, cumin, smoked paprika, and salt to the saucepan. Stir and heat through, about 4 minutes.

  3. Transfer the bean mixture to a food processor. Add the sriracha, lime juice, and sour cream.

  4. Process until mostly smooth, scraping down the sides as needed. Add water, 1 tablespoon at a time, to reach a creamy, dippable consistency.

  5. Add the chopped cilantro and pulse a few times to combine.

  6. Transfer the dip to a serving bowl, garnish with extra cilantro, and serve warm or at room temperature with tortilla chips or vegetables.

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    Sriracha Black Bean Dip

    This dip pairs tender black beans with sriracha and lime for a smoky, tangy heat that builds with each bite. It comes together quickly in a food processor, making it a solid choice for game-day spreads or casual get-togethers. Serve warm or at room temperature with tortilla chips or fresh vegetables.

    15 min 16 oz 110 cal

    Ingredients

    • 2 cans black beans, drained and rinsed (15 oz each)
    • 3 tablespoons sriracha sauce
    • 2 tablespoons olive oil
    • 2 tablespoons lime juice, freshly squeezed
    • 2 cloves garlic, minced
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon salt
    • 1/4 cup sour cream
    • 1/4 cup cilantro, chopped, plus more for garnish
    • 2 tablespoons water, as needed

    Method

    1. 1

      In a small saucepan over medium heat, warm the olive oil and garlic until fragrant, about 1 minute.

    2. 2

      Add the black beans, cumin, smoked paprika, and salt to the saucepan. Stir and heat through, about 4 minutes.

    3. 3

      Transfer the bean mixture to a food processor. Add the sriracha, lime juice, and sour cream.

    4. 4

      Process until mostly smooth, scraping down the sides as needed. Add water, 1 tablespoon at a time, to reach a creamy, dippable consistency.

    5. 5

      Add the chopped cilantro and pulse a few times to combine.

    6. 6

      Transfer the dip to a serving bowl, garnish with extra cilantro, and serve warm or at room temperature with tortilla chips or vegetables.