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–+ servings
A white oval dish with refried beans topped with crumbled cheese, chopped cilantro, and red seasoning. Cheese scattered on the wooden surface beside the dish.
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Black Bean Dip

Quick and easy black bean dip, served cold as an appetizer made in 5 minutes in the blender then topped with cotija and cilantro.
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings
Calories 81kcal
Author Christy Gurin

Ingredients

  • 30 oz. canned black beans
  • 2 Tbsp. lime juice
  • 1 chipotle chili in adobo sauce (can supplement w/ 1/2 Tbsp. chipotle powder)
  • 1/3 cup cilantro leaves (plus 1 Tbsp. for garnish)
  • 1 tsp minced garlic
  • 1/4 to 1/3 cup roughly chopped onion
  • 1/2 tsp. salt
  • 1 tsp. cumin
  • 1/3 cup cojita cheese (queso fresco)
US Customary - Metric

Instructions

  • Add all ingredients other than cheese and 1 Tbsp. cilantro to blender. Pulse until all ingredients are smoothly blended. Move to serving container and top with cojita cheese and cilantro.

Notes

*To make this vegan, do not add cheese and play with adding slightly more spices (chipotle, cumin, garlic, salt) to give the dip more flavor.

Nutrition

Serving: 75g | Calories: 81kcal | Carbohydrates: 13g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 394mg | Potassium: 241mg | Fiber: 5g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 3.4mg | Calcium: 50mg | Iron: 1.7mg