Black Bean Dip

square crop looking down into a bowl of dip topped with cilantro chips to the upper left and more cilantro in upper right.

5 from 4 votes

Indulge in the effortless charm of America's Test Kitchen's no-cook black bean dip, a savory blend of garlic, herbs, and spices that effortlessly elevates your snacking experience.

Course Appetizer, Snack

Cuisine American, Mexican

Keyword black bean dip, black beans, dip, no-cook

Prep Time 15

Cook Time 0

Resting time 40

Total Time 55

Servings servings

Calories 70kcal

Author Debi

Equipment

Food Processor

Ingredients

2 tablespoons lime juice
1 garlic clove minced
1 teaspoon minced fresh oregano or ½ teaspoon dried oregano
15 ounces canned black beans rinsed and drained
½ onion roughly chopped
1 tablespoon extra-virgin olive oil
1 teaspoon minced canned chipotle chile in adobo remove the seeds to reduce the heat or 1 teaspoon chipotle paste
½ teaspoon ground cumin
¼ teaspoon Kosher salt
2 tablespoon minced fresh cilantro

Instructions

Combine lime juice, garlic, and oregano in a small bowl and let it sit for 10 minutes to allow the garlic flavor to mellow a bit.
2 tablespoons lime juice, 1 garlic clove, 1 teaspoon minced fresh oregano
Add the black beans, onion, oil, chipotle, cumin, salt, and the garlic-lime juice mixture to the bowl of a food processor and pulse until the bean are fully ground, about 5 to 10 pulses. Scrape down the sides of the bowl and let the processor run for about 1 minute until the dip is smooth. Transfer to a serving bowl, cover, and let sit at room temperature for 30 minutes to allow flavors to meld.
15 ounces canned black beans, ½ onion, 1 tablespoon extra-virgin olive oil, 1 teaspoon minced canned chipotle chile in adobo, ½ teaspoon ground cumin, ¼ teaspoon Kosher salt
Stir in the cilantro and season to taste with salt.
2 tablespoon minced fresh cilantro

Notes

Serve with tortilla chips or fresh veggies.

Dip can be made and refrigerated for 24 hours; bring back to room temperature before serving.

If you’ve got leftovers, this stores really well in an airtight container in the fridge for up to 4 days. Eat it cold from the fridge, or let it come back to room temperature again.

It can also be stored in the freezer for 2 to 3 months. Simply thaw overnight in the fridge when you’re ready to eat it.

Makes about 2 cups total dip

Nutrition