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    Home » Appetizers » Zingy Black Bean Dip

    Zingy Black Bean Dip

    Published: Oct 4, 2015 · Modified: Dec 18, 2020 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This Zingy Black Bean Dip is the perfect appetizer or party food and goes great with chips or as a taco filling! The spice can be catered to your liking!

    Why This Recipe Works

    This tired woman made this yummy dip a few weeks ago when we had some new friends over for dinner (adapted from this recipe from fivehearthome.com). It is quick to make, it has a little zing (that you can cater to your liking), it is a great appetizer and the perfect complement to veggies or chips/crackers.

    Recipe Ingredients

    Black beans – Use the beans and the liquid in the can.

    Garlic – Use fresh garlic for the best flavor.

    Jalapeno peppers – Grab a can of diced green peppers if you prefer.

    Fresh cilantro – This fresh herb brings out the flavor in the beans and spices and helps tame the spice.

    Lime – Freshly squeezed lime juice.

    Balsamic vinaigrette – More flavor!

    Spice mixture – Classic Mexican spices, cumin and oregano.

    How To Make Zingy Black Bean Dip

    Step 1 – Combine all ingredients in a food processor or blender. Pulse/puree until mildly chunky.

    Step 2 – Pour into serving bowl and top with extra cilantro, if desired. Serve with chips or veggies.

    Recipe Notes

    • Can be stored (covered) in the fridge for up to 3 days.
    • Add a dollop of sour cream to the dip if you find it is spicy.

    We had leftovers and used it as a nacho topping the following day. YUM. It would also be a delicious taco filling or burger topping!

    Enjoy the last morsels of your weekend and have a wonderful week!

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    Zingy Black Bean Dip Recipe

    This Zingy Black Bean Dip is the perfect appetizer and goes great with veggies or chips! Adapted from this recipe from fivehearthome.com.
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    Course: Appetizer
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Servings: 8
    Calories: 153.85kcal
    Author: Megan Porta

    Ingredients

    • 2 cloves garlic halved
    • 4 oz. can diced jalapeno peppers
    • 2 15 oz. cans black beans with liquid
    • 1/4 cup fresh cilantro leaves coarsely chopped
    • Juice from 1 lime
    • 1 tbsp. balsamic vinaigrette
    • 2 tsp. cumin
    • 1 tsp. oregano
    • Salt and pepper to taste

    Instructions

    • Combine all ingredients in a food processor or blender. Pulse/puree until mildly chunky. Pour into serving bowl and top with extra cilantro, if desired. Serve with chips or veggies. Can be stored (covered) in the fridge for up to 3 days.

    Notes

    • Can be stored (covered) in the fridge for up to 3 days.
    • Add a dollop of sour cream to the dip if you find it is spicy.

    Nutrition

    Calories: 153.85kcal | Carbohydrates: 27.36g | Protein: 9.77g | Fat: 1.15g | Saturated Fat: 0.23g | Sodium: 58.7mg | Fiber: 58.7g | Sugar: 1.23g
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
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