Are you looking for a wholesome and fresh dip to serve your guests? Look no further than this warm black bean dip! It’s the perfect way to make munching on chips and vegetables even more enjoyable. With its hearty flavors, this dish will quickly become a hit at any party. Plus, it only takes minutes to prepare – so you can whip it up right before your guests arrive! Let this delicious dip be the star of your next gathering.

Ingredients

For this tasty Mexican appetizer, you need the following ingredients:

1 Tablespoon oil
2 chopped tomatoes
½ cup chopped white onions
2 jalapeños, seeded and chopped
2 large whole garlic cloves
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
2 cups black beans
½ cup water
8 sprigs fresh cilantro
2 Tablespoons lime juice

How To Make Warm Black Bean Dip

Heat oil in a saucepan over medium heat.
Next, cook tomatoes, onion, jalapeños, garlic, cumin, salt, and pepper until very soft. Stir in the black beans and ½ cup water.
Simmer for 15 minutes until thickened. Puree half the mixture with cilantro then stir it into a saucepan with lime juice. Adjust the seasonings to taste.
Serve warm.

Store leftover bean dip in an airtight container in the refrigerator for up to 5 days. You can make the black bean dip up to a day in advance. Just store it in the refrigerator until you are ready to serve it.

Notes and Tips

If you’d like a spicier dip, add more jalapeños or a pinch of cayenne pepper.
For a creamier dip, add some sour cream or Greek yogurt.
Serve the dip with Que Pasa Tortilla Chips for an extra crunchy texture.

What type of oil should I use for the black bean dip?

You can use any type of oil you prefer for this recipe. I recommend avocado oil, but you can also use olive oil or vegetable oil. (I don’t recommend coconut oil because of the taste it will impart.)

Can I use canned black beans for the dip?

Yes, you can use canned black beans for this recipe. Just make sure to rinse and drain them before adding them to the saucepan.

Que Pasa Tortilla Chips

Que Pasa Tortilla Chips are made with organic whole-grain corn and are stone ground between hand-cut volcanic lava millstones. They are then reduced to a fine and flavorful masa. It’s pretty much like the dough you’d find in Mexico’s heartland centuries ago.

Tortilla Chips being poured onto a plate.

Being organic means that the corn was grown without the use of chemical pesticides, chemical fertilizers, or genetic modification. In simpler terms, they’re all-natural.

If you are pressed for time, you can pick up a bag of Que Pasa Tortilla Chips and a jar of Que Pasa Chipotle Salsa. But if you find that you do have just a little bit of time, put your apron on and whip up a batch of Warm Black Bean Dip. Que Pasa shares the recipe on their bags of White Corn tortilla chips, or you can print it below.

Warm Black Bean Dip

Delicious black bean dip – perfect for Cinco de Mayo and all of your favorite fiestas!

4.50 from 10 votes

Print Pin Rate

Course: Appetizers

Cuisine: Mexican

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 178kcal

Author: Lynda – Southern Kissed

Ingredients

1 Tablespoon oil
2 chopped tomatoes
½ cup chopped white onions
2 jalapeños seeded and chopped
2 large whole garlic cloves
½ teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
2 cups black beans
½ cup water
8 sprigs cilantro
2 Tablespoons lime juice

Instructions

Heat oil in a saucepan over medium heat. Cook tomatoes, onion, jalapeños, garlic, cumin, salt and pepper until very soft. Stir in black beans and 1/2 cup water.
Simmer for 15 minutes until thickened. Puree half the mixture with cilantro; stir into saucepan with lime juice. Adjust seasoning to taste.
Serve warm.