Perfect for hot summer weather, this Chilled Black Bean Dip is the perfect 10 minute party appetizer or side dish to your Tex-Mex meal. Black beans, lime juice, jalapeño, red onion, garlic, cilantro, spices, and a drizzle of olive oil – all pureed in a food processor. So simple and delicious!!
It’s Friday, friends!! TGIF with a capital T G I F!! 🙂 Oh yes, a long weekend is upon us. I don’t know about you, but I’m going to enjoy every single minute of it. Well, maybe not the…
- or grocery shopping
One thing I love to do (obviously) is concoct different recipes to try out on my family, and THIS is the latest. Chilled Black Bean Dip!
My sister-in-law, Janene (married to my baby brother), texted me recently asking if I knew how to make a cold black bean dip they recently ate at a restaurant. She described it to me and I told her I’d do a little testing.
Just a couple of tips for you.
- The first time I made this dip, I used a whole jalapeño. It was just right. The next time I made it the EXACT same way, it was just a tad bit spicy for the average consumer. (Did you know that some jalapeños are spicier than others?) I LOVE spicy, so the heat was perfect for me. BUT, if you are not the spice gal/guy, just reduce some of the heat, test it, and then adjust accordingly.
- You can eat this at room temperature – just after you puree it – but it’s also REALLY good cold, straight out of the refrigerator.
- If you are making this for company, top it with an extra swirl of olive oil and a sprinkle of chopped cilantro.
- We’ve eaten this dip with tostitos chips, pita chips, and pretzel crisps (LOVE the Sea Salt & Cracked Pepper!). All are equally great.
Another great way to use my Chilled Black Bean Dip is to smear it on a tortilla, throw some grilled steak or chicken on it, with a sprinkling of cheese – and roll it up. You can heat it up or eat it cold. Wa-la! A perfect quick burrito for hungry kids! P.S. Josh gave me this idea because he’s packing his lunches every day for his summer internship.
My kitchen is turning into a Tex-Mex factory as of late! My family approves.
Try this dip recipe next: Mexican Black-Eyed Pea Dip
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Chilled Black Bean Dip
- 2 15 oz. canned black beans – rinsed and drained
- 1 large lime – freshly squeezed
- 2 cloves garlic – peeled
- 1/4 medium red onion
- 1 large jalapeno – if you don’t like spicy, reduce it!
- 3 Tablespoons cilantro
- 2 teaspoons red pepper flakes
- 2 teaspoons ground cumin
- 2-3 Tablespoons olive oil – or to desired consistency
- tostitos chips, pita chips, or pretzel crisps – to serve
- an extra swirl of olive oil and cilantro on top – to serve
- Add all ingredients to food processor, except for olive oil. Pulse.
- Slowly add olive oil to meet your desired consistency. Test for seasonings. Serve at room temperature or chilled, with tostitos chips or pretzel crisps.