Black Bean Dip

This creamy Black Bean Dip recipe uses simple ingredients to create a delicious, Mexican-inspired appetizer for your next party, potluck, or game day! The post Black Bean Dip appeared first on Budget Bytes.

Feb 5, 2025 - 17:49

Mexican nights at our house are always a favorite. My family loves them because it’s so easy to customize the menu to everyone’s preferences; we always put a vegetarian twist on it! My stepdaughter makes the guacamole, my husband makes the veggie meat crumble, and I whip up this tangy, creamy Black Bean Dip. I love bean recipes like this one because they’re full of fiber, heart-healthy, and a great source of plant-based protein. This black bean dip recipe makes a great appetizer to feed a hungry crowd—for pennies!

Overhead view of black bean dip in a cast iron skillet with sour cream and jalapenos on top.

Canned beans can get a bad rap for being bland and flavorless, but with the right ingredients, they can be transformed into something flavorful, delicious, and nutritious! For this black bean dip, I sauté fresh jalapeños, onions, and garlic, then add them to a food processor with canned black beans, lime juice, and apple cider vinegar (to give the dip a tangy kick!). I also sprinkle over cheddar cheese and chili powder for the perfect finishing touch. If you need a quick and easy appetizer for the Super Bowl, game night, potlucks, or your next taco Tuesday, this dip is IT!

Here’s what you’ll need to make this warm black bean dip recipe:

Canned Black Beans: These inexpensive, super budget-friendly beans are a great source of protein, calcium, iron, Vitamin B6, and many other essential nutrients. I specifically use canned black beans because I add the liquid from one can to the food processor before blending. This liquid helps to create a creamy texture without adding extra oil or dairy to the dip!
Jalapeños: These spicy peppers are a staple in Mexican cuisine and add a nice kick to this dip. But don’t worry, we remove the seeds so it’s not too spicy!
Yellow Onion: I use half a yellow onion, but if you’ve got a spare white onion in your pantry, feel free to substitute.
Garlic: Freshly minced garlic adds the most delicious, savory depth of flavor. Be sure to sauté it until fragrant to release its full flavor potential.
Olive Oil: My oil of choice for sautéing the jalapeños, onions, and garlic.
Lime Juice: You’ll need two tablespoons of lime juice, which is about the juice of one lime. Fresh lime juice is best! But if you don’t have any on hand, bottled lime juice will work fine.
Apple Cider Vinegar: This is one of my favorite ingredients for brightening up dips, dressings, and sauces. It really makes all the difference!
Salt: Helps to draw out moisture from the jalapeños and the onions (to help them soften faster) and also seasons the dip.
Shredded Cheddar Cheese & Chili Powder: You could serve this dip straight out of the processor, but it’s 100x better when you top it with shredded cheese and a little chili powder and warm it in the oven!

Variations to Try

This recipe for black bean dip is ready in just 20 minutes using a few fresh ingredients and pantry staples. But I’ve got a few ideas you can try to switch things up and make it your own:

If you love spice, leave some seeds in the jalapeño peppers or add extra chili powder to the mix.
Instead of the cheddar, use a different melty cheese, such as Monterey Jack, Pepper Jack, or your favorite vegan alternative.
Switch out the raw garlic for roasted garlic! This will give the dip a slightly sweeter and milder garlic flavor.
Stir in canned corn before baking for a chunkier texture.
You could even use this recipe (minus the melted cheese) as the bottom layer in our 7-layer dip!

I love topping this easy black bean dip with a dollop of sour cream, pico de gallo, fresh or pickled jalapeños, and fresh cilantro. Then, I set it out with tortilla chips and let everyone dig in! Fresh veggies, such as bell peppers, carrots, and celery, also make great dippers. Add some guacamole, street corn salad, rice, and loaded tostadas for a delicious Mexican-inspired spread on a budget.

However, this dip isn’t just for dipping. It’s also a delicious black bean spread for tacos, burritos, quesadillas, and sandwiches. I sometimes even add it to my taco salad for an extra protein boost!

Storage & Reheating

I much prefer this homemade black bean dip served fresh. It’s definitely best when the cheddar is still melty and the dip is nice and warm. But if you have leftovers (which is rare in my house!), store it in an airtight container in the fridge for up to 3-4 days. Reheat it in the microwave or the oven until heated through, if desired.

A tortilla chip dipped into black bean dip in a cast iron skillet.

Black Bean Dip Recipe

This creamy Black Bean Dip recipe uses simple ingredients to create a delicious, Mexican-inspired appetizer for your next party, potluck, or game day!

Course Dip, Side Dish

Cuisine Mexican

Total Cost ($3.65 recipe / $0.45 serving)

Prep Time 5

Cook Time 15

Total Time 20

Servings servings (½ a cup per person)

Calories 224kcal

Author Jess Rice

Equipment

Food Processor

Ingredients

1 Tbsp olive oil $0.19
2 jalapeños, deseeded and diced small $0.08
½ yellow onion, diced $0.47
1 tsp salt $0.01
3 cloves garlic, minced $0.09
2 15 oz. cans black beans, (one with liquid, one rinsed) $1.72
2 Tbsp lime juice $0.08
2 tsp apple cider vinegar $0.02
1 cup shredded cheddar cheese $0.98
⅛ tsp chili powder $0.01

Instructions

Preheat oven to 350°F. Over medium heat, add olive oil to a pan on the stovetop and cook the diced jalapeños and onions with salt until softened and glossy, about 6 minutes.
Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Process canned black beans (one can rinsed and strained, the other can with the liquid included) in a food processor with the cooked onions and jalapeños, lime juice, and apple cider vinegar until smooth.
Pour the black bean dip into a 9” cast iron skillet or another oven-safe dish and sprinkle shredded cheddar cheese and chili powder on top.
Place the skillet into the preheated oven and bake until the cheese is fully melted.
Serve hot with your favorite tortilla chips and toppings, if desired.

See how we calculate recipe costs here.

Nutrition

how to make Black Bean Dip step by step photos

Start by preheating your oven to 350°F. Add 1 Tbsp olive oil to a sauté pan over medium heat. Add the 2 deseeded and diced jalapeños, the diced ½ yellow onion, and 1 tsp salt and cook until softened and glossy, about 6 minutes.

Onions and jalapenos with minced garlic in a saute pan.

Now add 3 cloves minced garlic to the same pan and sauté until fragrant, which usually takes 1-2 minutes. Remove the pan from the heat once done.

Black beans and sauted onions and jalapenos in a food processor.

Add 2 15 oz. cans black beans (one can rinsed and strained, the other can with the liquid included), 2 Tbsp lime juice, and 2 tsp apple cider vinegar to a food processor with the cooked onions, jalapeños, and garlic. Process until completely smooth.

Black bean dip in a cast iron, topped with shredded cheese.

Pour the dip into a 9” cast iron skillet (or another similar-sized oven-safe dish). Sprinkle over 1 cup shredded cheddar cheese and ⅛ tsp chili powder.

Bake the dip in your preheated oven until the cheese is fully melted. Keep an eye on it because everyone’s ovens are different! Top with your favorite toppings (if desired), and serve with tortilla chips. Enjoy!

Just look at all that creamy, cheesy goodness!