For when you need a tasty tortilla chip dip recipe but don’t have more than 5 minutes to spare, this Easy Black Bean Dip recipe is coming to the rescue.
My craving for Mexican/Tex Mex food doesn’t just steadily increase the longer I’m away from America. The incline is exponential, with my appetite growing leaps and bounds each day.
The poor tulip-man, who has an aversion to cilantro, cumin, and beans (and thus all the good food), has been suffering through my outbursts of tacos and guacamole in the past few weeks, but can you blame me? What’s a girl gotta do to get a meal tasting remotely of Chipotle while living in Europe?
So in our last infamous cooking “hot mess”, Anouk and I cooked up a few Mexican-inspired recipes, this Easy Black Bean Dip being one of them!
The thing is, after our day of cooking up a storm, we realized everything we made…was ugly. Don’t get me wrong, it all tasted awesome (can’t go wrong when you have two critical food bloggers in the kitchen), but it was all just…so ugly. This bean dip included.
But as the old saying goes, you can’t judge a bean dip by it’s ominous brown color. Because this bean dip is not only insanely easy to make, but it disappears within minutes of serving with a big bowl or tortilla chips!
Serve it as a chip dip, slather it onto Huevos Rancheros, or use it as a taco topper. Feeling adventurous? You can even cook your black beans from scratch to infuse even more flavor. Enjoy!
Hungry for more dips and sauces? Try these!
- Hidden Spinach Guacamole
- Yum Sauce
- Romesco Sauce
- Babaga-hummus (Babaganoush + Hummus)
- Feta Tzatziki Sauce
- Healthy French Onion Dip
- 1 15-oz can black beans 425 g, drained
- 2 Tbsp extra virgin olive oil 30 mL
- 1 Tbsp sour cream 15 g, omit for vegan option
- 1 clove garlic minced
- ½ tsp smoked paprika
- ¼ tsp each cumin, ground coriander, chili powder
- Salt and pepper to taste
- Blitz all ingredients in a food processor until smooth, seasoning with salt and pepper to taste.
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