Black Bean and Lime Dip

Name: Black Bean and Lime Dip
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 2 cans (15 oz each) (850 g) canned black beans, drained and rinsed, drained in a colander and rinsed under cold water; 3 tbsp (45 ml) fresh lime juice, freshly squeezed; 2 cloves (6 g) garlic cloves, minced; 1 tsp (2½ g) ground cumin; 2 tbsp (30 ml) extra-virgin olive oil; ½ pepper (15 g) jalapeño pepper, fresh, finely diced, seeds removed for less heat (optional); ¼ cup packed (10 g) fresh cilantro, roughly chopped (optional); to taste kosher salt; to taste freshly ground black pepper; ½ tsp (1 g) lime zest (optional garnish), finely grated (optional)

From the MyKitchenBank Kitchen

A bright, garlicky dip made from mashed black beans with lime juice, cumin, and a touch of jalapeño for gentle heat. Blended to a creamy texture that's perfect for chips, vegetables, or dolloped onto tacos and nachos. Ready in minutes and naturally vegan.

Prep: 10 min
Cook: —
Total: 10 min
Makes: About 2 cups (500 ml)

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Steps

Before you start

Drain and rinse the canned black beans well to remove excess starch and sodium
Have all ingredients measured and ready before blending
If serving cold, chill the dip for 15 minutes before serving

1
Combine beans and aromatics
- Add the drained black beans, minced garlic, lime juice, cumin, and olive oil to a food processor or blender.
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Tip: Use a food processor for a chunkier texture or a blender for something smoother. Both work well.
2
Blend until creamy
- Pulse or blend the mixture until it reaches your desired consistency—some people prefer it slightly chunky, others smooth like hummus.
- Start with short pulses and blend longer if needed, scraping down the sides once or twice.
- The dip will thicken slightly as it sits.
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Ready when: Mixture is fluffy and creamy, no large chunks of bean remain
Tip: Don't over-blend or the dip can become gluey; pulse gently until just combined.
3
Add optional ingredients and season
- Fold in the diced jalapeño and cilantro (if using).
- Taste the dip and season with kosher salt and black pepper to your preference.
- Stir gently to combine.
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Ready when: Jalapeño and cilantro are evenly distributed; dip tastes bright and balanced
Tip: Start with half the jalapeño if you prefer milder heat; you can always add more.
4
Finish and serve
- Transfer the dip to a serving bowl.
- Drizzle lightly with additional olive oil if desired and garnish with lime zest, a pinch of cumin, and extra cilantro if you have it.
- Serve at room temperature or chilled with tortilla chips, corn chips, sliced vegetables (bell peppers, cucumbers, radishes), or crispy pita chips.
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Tip: For a party, make this up to 4 hours ahead and refrigerate; the flavors will deepen as it sits.

Good to know

Tips

For the brightest lime flavor, always use fresh limes—bottled juice lacks the vibrant tartness.
Rinsing canned beans removes excess starch and about 40% of the sodium, making the dip taste fresher and cleaner.
If the dip seems too thick after blending, stir in a tablespoon or two of water or a splash of lime juice to loosen it.
This dip pairs beautifully with cotija cheese crumbles, crispy shallots, or a dollop of sour cream for richness.

Make ahead

"Yes. Prepare the dip up to 4 hours ahead and refrigerate in an airtight container. Stir well and adjust seasoning just before serving. The flavors intensify as it sits."

Storage & reheating

Refrigerator: Store in an airtight container for up to 4 days. The dip will thicken slightly as it cools. Freezer: Not recommended—the texture becomes grainy when thawed. Best enjoyed fresh or within a few days.

Substitutions

fresh lime juice → Fresh lemon juice (use the same amount). Lemon is slightly less tart; add an extra ½ tsp if you prefer a brighter flavor.
fresh cilantro → Fresh parsley. Cilantro has a distinct flavor, but parsley works well if cilantro isn't available.
canned black beans, drained and rinsed → Canned pinto beans or kidney beans. Use the same quantity; the dip will have a slightly earthier or milder flavor but the texture remains similar.
jalapeño pepper, fresh → Serrano pepper for more heat, or omit entirely for a mild dip. Serrano is 2–4 times hotter; use half as much and adjust to taste.