Warm & Spicy Black Bean Dip

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I always have black beans in my cupboard. Always. Its like the staple we can never get rid. Ever since Gord and I got married, we always seem to have beans taking up space in our cupboards. I think it has something to do with my husbands addiction love of beans and rice. {After spending months and months in Brazil, the food grows on you, I guess.} {PS- my husband spent months and months in Brazil before we were married.}

So, after finding yet another can of black beans in my cupboard, I decided to make a dip because {1} I was hungry {2} mexican food sounded good and {3} we had black beans–go figure!

What a good decision that was! Holy moly was this good. Creamy and warm and just delightful! Slightly sweet from the onions, but still flavorful from the garlic, cumin and chili powder. It had an overall good texture from the beans and had a little bit of that ooey-gooey-ness from the cheddar I stirred in. Just a lovely snack! My husband and I ate this whole thing yesterday afternoon. And then didn’t eat dinner because we were full. Oops. At least it was healthy!

Total prep and cooking time for this dip is around 20 minutes. Not bad! You chop onions and garlic, open a can of black beans and saute together. Stir in some seasonings and then mash it all together. That’s basically it. Serve warm with tortilla chips. Easy and do-able! Just how I like it.
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Give this one a whirl, guys! We loved it! Perfect snack or appetizer for your family or parties!

Black Bean Dip
yield: 4 servings
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Ingredients:
2 tablespoons butter
1/2 small sweet onion, diced
2 cloves garlic, minced
1-15 oz. can black beans, drained & rinsed
1/2 cup salsa {I used a hot salsa, but you can use medium or mild}
1 cup granted cheddar cheese
1/4 cup cream
salt
lots of pepper
1 1/2 teaspoons cumin
1 teaspoon chili powder
1/4 cup chopped cilantro

Directions:

Preheat large skillet over medium heat. Melt butter. Saute onions and garlic together for 3 minutes or until softened and slightly browned. Stir in black beans, salt, pepper, cumin and chili powder and cook another 5 minutes or so over medium low heat. Stir in salsa, cheese and cream. Using a potato masher, mash beans until desired consistency is reached. Stir in cilantro. Spoon into bowl and serve warm with tortilla chips.

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20 Responses to “Warm & Spicy Black Bean Dip”

  1. #
    1
    Erin — July 20, 2011 at 2:32 pm

    Bean dip is one of my favorites, but I don’t make it hardly ever. Looks great.

    Reply

    • Lauren — July 20th, 2011 @ 9:42 pm

      Thanks, Erin!

      Reply

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    2
    Barbara Bakes — July 20, 2011 at 4:35 pm

    I always have black beans too. I’ll have to remember this next time I have a craving.

    Reply

    • Lauren — July 20th, 2011 @ 9:44 pm

      I think everyone has black beans!

      Reply

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    3
    Katrina — July 20, 2011 at 6:13 pm

    I need to make this soon!

    Reply

    • Lauren — July 20th, 2011 @ 9:44 pm

      You should! It’s super tasty!

      Reply

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    4
    Rachel @ the Avid Appetite — July 20, 2011 at 7:02 pm

    Wow, this looks SO good! I might be making this for my shore trip this weekend!! Thanks for sharing!

    Reply

    • Lauren — July 20th, 2011 @ 9:45 pm

      I hope you do! We loved it!

      Reply

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    5
    Miss @ Miss in the Kitchen — July 21, 2011 at 2:29 pm

    Looks like my kind of dip! I love black beans, I always add them to my tacos and burritos!

    Reply

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    6
    Katrina @ In Katrina's Kitchen — July 21, 2011 at 3:07 pm

    I really want to try this! I’m pinning it to my pinterest board to remember! Yum!!!

    Reply

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    7
    Sheena B — July 24, 2011 at 12:53 am

    my only question is – what type of cream? Heavy whipping cream or sour cream?

    Reply

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    8
    Sheena B — July 25, 2011 at 7:27 pm

    so I wound up using a 5% cream and this turned out amazing. Everyone who tried it loved it and came back for more!

    Reply

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    9
    Kerry — December 29, 2011 at 7:41 pm

    This dip is delicious! I ended up using half and half and it was perfect. I’ll definitely make this again. Thanks, Lauren!

    Reply

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    10
    Randi — April 8, 2012 at 8:18 pm

    I just made this. Yummy. I used taco sauce( my salsa wasnt good) and some greek yogurt instead of the cream. I reduced the cheese a lot and it was still really cheesy. I also used some other spices. Penzey’s arizona dreaming and Salsa seasoning. Delicious.

    Reply

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    11
    Darci Cole — April 12, 2012 at 4:30 pm

    I’m in a pinch, and I have all the ingredients except the cilantro… do you think I could get away with leaving it out? :-/

    Reply

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    12
    lisa — May 1, 2012 at 11:27 am

    how much is served to one serving

    Reply

  13. #
    13
    Jo Marie Artrip — August 15, 2012 at 7:44 am

    What kind of cream do you use? Sour cream? Whipping cream?

    Reply

    • Lauren — August 15th, 2012 @ 10:54 am

      heavy whipping cream.

      Reply

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    14
    Brigette — February 10, 2013 at 12:44 pm

    Just made this, it was tasty! I used greek yogurt instead of cream to keep it a bit healthier. I also think you could easily double the black beans and have a healthier and still great tasting dip. I felt with the cheese and yogurt it was a bit too creamy/cheesy vs beany. Next time I will use 2 cans of beans along with the greek yogurt in place of cream!

    Reply

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    15
    Tom Stuart — June 10, 2014 at 2:31 pm

    Let me preface this question with the statement, I do not know my way around the kitchen except to find the fridge for a cold soda and the microwave to reheat stuff. That being said, I’m trying to learn some basic stuff. This recipe calls for 1/4 cup chopped cilantro. Is this just the leaves, leaves and seeds or some other combination.

    Thanks!

    Reply

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