Black Bean Dip

Black Bean Dip

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Recipe by Mike Hultquist Course: Appetizer, DipCuisine: AmericanDifficulty: Easy


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This recipe for creamy black bean dip has just the right amount of flavor and seasonings, and it’s perfect for your party or holiday menu.


  • 13 Ounces Tortilla Chips

  • 1 Large Jalapeno Pepper

  • 12 Ounces Black Beans, drained

  • 1/2 Cup Sour Cream

  • 2 Cloves Garlic

  • 2 Tbsp Lime juice

  • 1/2 Cup Cilantro, chopped

  • 1 Tsp Cayenne

  • 1 Tsp Paprika

  • 1/2 Tsp Cumin

  • Salt and pepper to taste


  • Roast the jalapeño pepper over an open flame, flipping here and there until the skin chars and blackens. It will start to do so in about 2-3 minutes. Alternatively, you can roast the jalapeño in the oven at 400 degrees Fahrenheit for about 20 minutes or so, until the skins blackens and bubbles up.
  • Flip the jalapeño and blacken both sides. Add the jalapeño to a paper bag or plastic baggie and seal. Let it steam in the baggie for about 5 minutes to loosen the skin.
  • Remove peel off the skin. A towel will help, or a fork. Discard the skin.
  • Slice off the stem and give the jalapeño a rough chop. Toss it into a food processor with all of the ingredients and process until the dip is nice and smooth.
  • Spread the Black Bean Dip into a serving bowl and top it with chopped green herbs, crumbly white cheese and spicy chili flakes, if desired.
  • Serve it up with Tortilla Chips!

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