Smoky Black Bean Dip
Smoky Black Bean Dip: A terrific bean dip flavored with chipotle, onions, garlic, spices, and more before being pureed to perfection!
This Bean Dip Recipe is a perfect starter for any Tex-Mex meal or to add to an appetizer buffet with a bowl of chips on game day.
Why You Must Make
- It’s taking me some time to share all the marvelous recipes I’ve made this spring. This Smoky Black Bean Dip was part of my book club buffet; it was the spiciest offering, but wonderful nonetheless.
- This would be perfect for Cinco de Mayo or any game day gathering as well.
- You can serve with lots of tortilla chips, tomato or fruit salsa, guacamole, and some sour cream for a lovely appetizer spread.
- Kitchen Staples – Olive Oil, Cider Vinegar, Salt, Freshly Ground Black Pepper, Onion, Garlic
- Can of Black Beans – 15 ounces, rinsed and drained. The liquid in beans is often thick and gelatinous. I prefer to put my beans in a colander and rinse them before using.
- Red Bell Pepper – Chopped
- Chipotle Pepper – Seeds removed and chopped
- Honey – Local honey may offer allergy protection. The sweetness helps balance the spiciness.
- Chili Powder – If you make homemade chili, you should have this and cumin in my pantry.
- Cumin – Along with the chili powder, provides a Tex-Mex flavor.
- Tortilla Chips – To Serve. Veggies are great for scooping, too.
How to Make
This Dip with Black Beans is quite simple despite a bit of cooking and a number of ingredients.
- Onions, garlic, bell pepper, and a chipotle pepper are sauteed in olive oil till tender.
- Honey and vinegar are then added along with some spices.
- After the black beans are tossed in, the mixture is pureed in the food processor.
- More vinegar, honey, or seasonings can be added depending on your taste buds’ preferences. If you’re a fan of the rich smokiness of chipotles, this Smoky Black Bean Dip is for you!
Recipe adapted from (affiliate link) Big Small Plates by Cindy Pawlcyn.
Frequently Asked Questions
Tortilla chips or scoops or vegetables like carrot sticks, celery sticks or red bell pepper strips are perfect vessels for this dip! This dip is a delicious starter for any Tex-Mex entree like tacos or enchiladas.
Like most dishes, black bean dip shouldn’t be kept out at room temperature longer than 2 hours in order to prevent food-borne illnesses. Store it covered in plastic wrap in the refrigerator for up to 3 days. Minimize double dipping by keeping a serving spoon in the dip.
You May Also Like
- Tex-Mex Spinach and Artichoke Dip from Lemons for Lulu
- Black Bean and Corn Salsa
- Homemade Guacamole
- Raspberry Mango Salsa
- More of the Best Appetizer Recipes
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- 15 ounce can black beans rinsed and drained
- 3 tablespoons olive oil
- 1 chopped onion
- 1 chopped red pepper
- 1 deseeded and chopped chipotle pepper
- 3 cloves chopped garlic
- ½ cup cider vinegar
- ¼ cup. honey
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon salt or to taste
- Freshly cracked pepper
- Tortilla chips
- Drain and rinse beans; set aside.
- Meanwhile, heat the olive oil in a sauté pan. Add the onion, red pepper, chipotle pepper and garlic. Sauté for about 4 minutes.
- Add the beans, vinegar, honey, chili powder, cumin, salt, and pepper. Simmer over low heat for about 5 minutes, stirring occasionally.
- Puree the mixture in a food processor. Add extra honey, cider vinegar, or salt according to taste. The beans will cook and absorb the flavors differently each time you prepare them.
- Serve with chips or vegetables.
Adapted from Big Small Plates
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 145Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 352mgCarbohydrates: 21gFiber: 5gSugar: 10gProtein: 4g