Black Bean Dip
Posted Jan 21, 2022, Updated Apr 19, 2024
This post may contain affiliate links. Please read our disclosure policy.
This black bean dip is smooth and flavorful. It’s made in 10 minutes with 8 ingredients and is a great appetizer for taco nights.
This black bean dip is a simple recipe that comes together in minutes but tastes so good it’s almost surprising how little effort it requires!
This black bean dip recipe is made in 10 minutes with 8 ingredients and is a great appetizer for taco nights or even a great filling for burritos, tacos (like these sweet potato tacos or crockpot chicken tacos), etc.
Serve it alongside other delicious Mexican dips like homemade salsa, homemade guacamole, cowboy caviar or black bean and corn salsa for an unforgettable taco experience.
Black Bean Dip: Ingredients & Substitutions
- Onion. we use a sweet yellow onion, but any variety works well such as red onions, white onions, etc.
- Minced Garlic. You can use fresh minced garlic, jarred minced garlic or substitute 1 tsp garlic powder for the 2 tsp of minced garlic.
- Olive oil. Avocado oil and canola oil are good substitutes for olive oil.
- Black Beans. I guess technically you could use another bean like great northern beans, but black beans are the best!
- Sour cream. Plain Greek yogurt (full-fat) is a good substitute for sour cream.
- Fresh cilantro. There is no substitute for fresh cilantro! Thankfully it’s inexpensive and available all year.
- Lime juice. Bottled or fresh lime just both work well in this recipe.
- Cumin. Coriander is the only similar spice I’d recommend substituting if you don’t have cumin.
How to Make Black Bean Dip
This recipe tastes too good to be this easy to make! Seriously it’ll wow anyone who tries it! Don’t forget to watch the video and follow these step-by-step photos!
Begin by cooking the onions, garlic and olive oil until onions are soft and just barely starting to brown (about 5 minutes).
Then, add the black beans, remaining olive oil, sour cream, cilantro, lime juice, sea salt, cumin and the cooked onion mixture to the container of a Vitamix (or another high-powered blender).
Blend, staring on low speed and increasing to high until the mixture is smooth (about 60 seconds). You may need to pause, scrape down the sides, and continue blending.
Optional: add cheese to the top and bake. If desired, put the mixture into an oven-safe dish, sprinkle the top with cheese and warm until the cheese is melted.
Or you can serve it warm as-is straight from the blender. Both are delicious!
Serve
Serve warm with a garnish of fresh cilantro, cheese (shredded white cheddar, cotija, etc.) and extra black beans, if desired.
We like to dip tortilla chips in this black bean dip. I suggest serving it alongside Mexican 7 layer dip, homemade guacamole and homemade salsa for a delicious dip combination!
You can also serve it with fresh veggies or use it as a spread inside of tacos, burritos etc. I suggest these ground beef tacos, crockpot chicken tacos or these sweet potato tacos!
Store/Freeze
Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. Reheat in the oven or microwave.
Black Bean Dip Recipe FAQs
Serve this black bean dip with tortilla chips and fresh veggies for dipping. You can also serve it as a filling for tacos.
Yes! Black beans are rich in fiber, protein and antioxidants.
Yes, double the recipe to serve a larger crowd!
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Black Bean Dip Recipe
Ingredients
- ½ cup onion (sweet yellow onion)
- 2 teaspoons minced garlic
- 2 Tablespoons olive oil divided
- 15 ounces can black beans drained and rinsed
- 2 Tablespoons sour cream
- ¼ cup fresh cilantro
- 1 Tablespoon lime juice
- ½ teaspoon fine sea salt
- 1 teaspoon cumin
Instructions
- In a medium saucepan over medium-high heat, cook onions, garlic and 1 TBS olive oil until onions are soft and just barely starting to brown (about 5 minutes).
- Add black beans, remaining 1 TBS olive oil, sour cream, cilantro, lime juice, sea salt, cumin and cooked onion mixture to the container of a Vitamix (or another high-powered blender).
- Blend, staring on low speed and increasing to high until the mixture is smooth (about 60 seconds). You may need to pause, scrape down the sides, and continue blending.
- If desired, put the mixture into an oven-safe dish, sprinkle the top with cheese and warm until the cheese is melted.
- Or you can just serve it warm as-is straight from the blender.
Video
Notes
- Onion. we use a sweet yellow onion, but any variety works well such as red onions, white onions, etc.
- Minced Garlic. You can use fresh minced garlic, jarred minced garlic or substitute 1 tsp garlic powder for the 2 tsp of minced garlic.
- Olive oil. Avocado oil and canola oil are good substitutes for olive oil.
- Black Beans. I guess technically you could use another bean like great northern beans, but black beans are the best!
- Sour cream. Plain Greek yogurt (full-fat) is a good substitute for sour cream.
- Fresh cilantro. There is no substitute for fresh cilantro! Thankfully it’s inexpensive and available all year.
- Lime juice. Bottled or fresh lime just both work well in this recipe.
- Cumin. Coriander is the only similar spice I’d recommend substituting if you don’t have cumin.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this a number of times and love the blend of flavors, though we tend to like a little less garlic and cumin. My one note is that there’s no way I can make it in 10 min—even having made it several times. It’s more like 30 min, especially for someone who’s new to the recipe and might be trying to budget time.
Could you serve this cold?
Yes!