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A bowl of black bean dip surrounded by tortilla chips.
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4.47 from 13 votes

Easy Black Bean Dip

Healthy and easy black bean dip that takes only 15 minutes to make. It's the perfect appetizer or snack served with veggies and tortilla chips for game day. It's creamy, packed with flavor and vegan!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Southwestern
Keyword: easy black bean dip
Servings: 3 cups


  • 2 15-ounce cans black beans drained and rinsed (reserve 1/4 cup black bean liquid)
  • 1 teaspoon olive oil
  • ½ medium red onion chopped
  • 2 garlic cloves minced
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • 2 Tablespoons tomato paste
  • 2 Tablespoons lime juice
  • ½ Tablespoon apple cider vinegar
  • 2 Tablespoons fresh cilantro chopped + extra for garnish
  • yogurt or sour cream for topping optional


  • Add oil to a skillet over medium heat. Once hot add onion and garlic and cook, tossing frequently so the garlic doesn't burn. After about 5 minutes add in the spices (cumin, chili powder, sea salt and cayenne pepper). Toss to combine and continue cooking another 5 minutes. Add a tablespoon of water if the pan starts to dry out. After about 10 minutes of cooking total, remove from heat.
    Onions, garlic and spices sautéing together in a pot.
  • Place garlic and onion mixture, black beans, reserved black bean liquid, tomato paste, lime juice, apple cider vinegar and fresh cilantro into a blender or food processor. Blend until smooth. Taste and add additional spices, if needed. More salt or perhaps more cayenne pepper if you want the dip to be spicier.
    Black bean dip in a high-powered blender.
  • Transfer the dip to a bowl, garnish with extra cilantro and sour cream, if using.
  • Store in the fridge until ready to serve. Leftover can be stored in the fridge for 3-4 days.


If you like things spicer, feel free to add a seeded and chopped jalapeño while sautéing the garlic and onion. Another option is adding more cayenne pepper.


Serving: 1/4 cup | Calories: 69kcal | Carbohydrates: 13g | Protein: 4g | Fat: 1g | Fiber: 4g | Sugar: 1g