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
My workload just doubled with Josh being home from college. The guy changes his clothes three times a day, and has a pretty big appetite. Not complaining though because I’m SO glad he’s home for the summer (AND ready for Zach to be done with his junior year). Also doubly glad that Mike usually takes over in the laundry room on the weekends. He is actually a much better folder than I am too, because he smoothes out every wrinkle on every article of clothing. I’m more of a reckless-crazy-haphazard folder…i.e. don’t care about every wrinkle cuz it’s gonna get tossed around in the drawers anyway. 🙂
There is a story to the creation of this 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. Who knew I could actually just wing up a dip, or a cupcake, or a salad dressing pre-blog?
So I took a handful of my favorite Tex-Mex ingredients, and threw them in the food processor. And wow, I was pretty tickled at how good it was! I immediately sent a picture to Janene and told her my family loved it, and I’d be blogging it soon. So here it is! (Thanks Janene!) 🙂
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. Gotta pretty it up some. 🙂
- 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.
Keep dip in refrigerator until serving. Will keep up to several days, covered and refrigerated.