This black bean dip comes together in no time, making it a perfect last minute app to bring to a pot luck or cookout. It’s also naturally vegan and gluten free!
It’s getting to be the season of impromptu weeknight dinners with neighbors, weekend cookouts, and general weather where you want to be outside and not spending all your time in a kitchen. Quick, easy, and shareable recipes are the name of the game and this black bean dip definitely fits the bill.
It might not look the prettiest, but this dip packs a great flavor. You just need a few pantry and fridge staples and your food processor or blender (it’s worth getting out, I promise!) and you’ll have a delicious dip in minutes.
How to make black bean dip
This recipe is sized for a crowd, so if you only have a few people feel free to cut the recipe in half. All we need are two cans of black beans (drained and rinsed), cilantro, lime juice, cumin, olive oil, salt, and a little jalapeno for heat. Blend it all together in the food processor and you’re done!
I love serving this with classic tortilla chips, but veggies like carrots and bell peppers would be delicious as well. This would also make a great spread in tacos or on top of nachos! Taco night just got wayyy better.
Like I’ve mentioned before, I do not handle heat very well so I just use a few slices of jalapeno (probably a quarter of one with seeds and ribs removed) and I get enough of the heat but it’s definitely not overwhelming. I would highly suggest starting with a small amount since you can always taste and add more if you want!
This easy black bean dip also happens to be vegan and pretty healthy since we’re sticking with all whole foods. Try it out next time you need an easy app or side to bring to a cookout and let me know how it goes! Thanks for stopping by the blog today!
5 Minute Black Bean Dip
This black bean dip is quick and easy and feeds a crowd. Naturally vegan and gluten free, it is perfect for summer cookouts and requires no cooking!
- 2 cans black beans about 3 cups cooked beans
- 2 limes about 4 tablespoons juice
- 2 tsp cumin
- 1/4 cup olive oil
- 1/2 cup cilantro loosely packed
- 2 cloves garlic
- 2-4 slices jalapeno ribs and stems removed, start with a little and add more to taste
- 1/2 tsp salt
Drain and rinse the black beans.
Add all the ingredients to a food processor and blend until smooth. Taste and adjust seasonings and enjoy!
- Start with a small amount of jalapeno, you can always add more but you can't take it away!
- This will keep about a week in the fridge, use on tacos, nachos, straight as a dip, etc!