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
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.
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