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!!
Course Appetizer
Cuisine American, Mexican
Keyword chilled black bean dip
Prep Time 15 minutesminutes
Servings 6people
Calories 47kcal
Author Sue Ringsdorf
Ingredients
215 oz.canned black beans- rinsed and drained
1largelime - freshly squeezed
2clovesgarlic- peeled
1/4mediumred onion
1largejalapeno- if you don't like spicy, reduce it!
3Tablespoonscilantro
2teaspoonsred pepper flakes
2teaspoonsground cumin
2-3Tablespoonsolive 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
Instructions
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.
Notes
Keep dip in refrigerator until serving. Will keep up to several days, covered and refrigerated.