Black Bean Dip

I stumbled upon this black bean dip several years ago online and it’s a recipe I revisit frequently. Every time I make it for a party it’s a huge hit. Most appetizers can typically be carb heavy so it’s nice to have a recipe on standby that’s healthy, vegetarian and delicious. You can serve this with chips, crackers or bite size veggies. (I recommend carrot chips, cucumber slices and bell pepper strips)

How easy is it to make the dip?

Simply place all the ingredients, except the cotija cheese, in the food processor and it’s that easy. If you want to garnish with a little cheese the cotija cheese is a nice touch.

The original recipe makes quite a bit so I cut the recipe in half. If you are serving a larger smaller crowd simply double the recipe. Leftover dip does come in handy as you can use it to make other meals.

Black Bean Quesadillas

While this dip makes a great party appetizer it also is a fantastic ingredient for black bean quesadillas. Here is how to make them:

  • Melt 1-2 tablespoons of butter in a skillet, place a tortilla in the skillet
  • Spread a think layer of the black bean dip on the flour tortilla
  • Add a layer of your favorite shredded cheese on top of the black beans
  • Place a second tortilla on top and place in a skillet. Cook until golden, then flip and cook on the other side.


Who doesn’t love nachos? This black bean dip spread on a tortilla chip with melted cheese would be a great snack or meal to share with friends.


Consider using this black bean dip when making your next batch of tacos. Layer meat with bean dip, cheese, tomatoes, lettuce and salsa. Sounds like a winner in my books!

Black Bean Dip3 rotated

Black Bean Dip

Serves: 10-12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 can 30 ounces black beans rinsed and drained
  • 1/4 cup chopped yellow onion
  • 1/4 cup chopped cilantro
  • 1 clove garlic minced
  • 1/2 small jalapeño seeds removed and diced
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 tablespoons cotija cheese for garnish, optional


  1. Put the black beans, onion, cilantro, garlic, jalapeño, lime juice, cumin, chili powder, salt, and black pepper in a food processor or blender. Blend until smooth.
  2. Pour the black bean dip in a bowl and garnish with cotija cheese.
  3. Serve with tortilla chips and/or cut up vegetables.