Black Bean Dip

Black Bean Casserole

Black Bean Dip

Servings 10 Servings


  • ¼ cup extra virgin olive oil, plus more to drizzle at the end
  • 2 small yellow onions, chopped
  • 4 cloves garlic, peeled and chopped
  • 2 jalapeño peppers, seeded and chopped
  • 2 (15.5 ounce) cans black beans, rinsed and drained
  • teaspoons salt
  • ½ teaspoon ground cumin
  • 1 fresh lime, juiced
  • 3 tablespoons water
  • ¼ cup fresh chopped cilantro, plus more for garnish
  • ¼ cup crumbled cotija cheese


  • Heat the olive oil over medium-low heat in a small saucepan. Add the onions, garlic, and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown.
  • Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water, and cilantro. Blend until smooth, add more water or lime juice, little by little to thin it out (if needed). Taste and adjust seasoning.
  • Transfer dip to a serving bowl. Finish off with a drizzle of olive oil, a sprinkle of cheese, and cilantro. Serve with tortilla chips. Enjoy!