Warm Black Bean Dip Recipe
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. 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 fridge until you are ready to serve it.
Warm Black Bean Dip
Ingredients
Method
- 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.
Nutrition
Video
Tried this recipe?
Let us know how it was!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.
FAQs
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.)
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 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.
Being organic means the corn was grown without 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 have just a little time, put on your apron 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.
Que Pasa tortilla chips are available in red, white, yellow, and blue, perfect for dipping into this warm black bean dip or homemade roasted salsa.
Last Bite
Dip lovers, this one’s for you! Leave a comment below and tell me your favorite way to serve it—classic with chips or dressed up with fresh toppings.
This recipe is amazing. It is a keeper and will be a mainstay in my repertoire.