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Introduction
Brought to the Americas by Spanish conquistadors, black beans have been a staple in Mexican cuisine for centuries. This humble legume has played a central role in countless traditional dishes, loved for its versatility, affordability, and robust flavor. Our Black Bean Fiesta Dip pays homage to this culinary legacy, infusing the wholesome goodness of black beans with the vibrant zest of Mexican spices and aromatics. From backyard barbecues to laid-back game nights, it's the perfect shareable snack to bring people together.
Ingredients
• 1 (15 oz) can black beans, drained and rinsed
• 1/4 cup olive oil, plus extra for drizzling
• 3 tablespoons freshly squeezed lime juice (about 2 limes)
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (or more, to taste)
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup finely diced red onion
• Salt and freshly ground black pepper, to taste
Step 1:
Drain and rinse the black beans in a colander.
Step 2:
In a food processor or blender, combine the drained black beans, olive oil, lime juice, minced garlic, cumin, smoked paprika, and cayenne pepper.
Step 3:
Blend or process the mixture until it reaches a smooth and creamy consistency, scraping down the sides as needed. If you prefer a thinner texture, add 1-2 tablespoons of water or vegetable broth while blending.
Step 4:
Transfer the blended black bean dip to a serving bowl and stir in the chopped fresh cilantro and diced red onion. Season with salt and black pepper to taste.
Step 5:
Drizzle with a little extra olive oil on top and serve immediately with tortilla chips, pita chips, or veggie sticks for dipping.
Q: Can I use dried black beans instead of canned?
A: Yes, you can use dried black beans for this recipe. Cook them according to package instructions until tender, then proceed with the recipe as written.
Q: How long does this dip keep in the refrigerator?
A: The black bean dip will keep well in an airtight container in the refrigerator for up to 5 days.
Q: Can I make this dip ahead of time?
A: For the best flavor and texture, it's recommended to make this dip fresh and serve it immediately. However, you can prepare it up to a day in advance and store it in the refrigerator until ready to serve.
• For a creamier texture, add 1-2 tablespoons of water or vegetable broth while blending.
• Substitute smoked paprika with regular paprika if preferred.
• Adjust spice level by increasing or decreasing the amount of cayenne pepper.
• Offer tortilla chips, pita chips, or veggie sticks for dipping.
• This dip is vegan, gluten-free, and nut-free, making it suitable for various dietary restrictions.
Serve the black bean dip immediately after preparing it, while it's at room temperature. Garnish with extra cilantro or chopped red onion, if desired.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
This dip comes together quickly, so have all the ingredients prepped and ready to go before starting. Blending the dip is the most time-consuming step.
- For a creamier texture, blend in a tablespoon or two of water or vegetable broth.
- Adjust the spice level by increasing or decreasing the amount of cayenne pepper to your desired heat preference.
- Taste and adjust seasoning with salt and pepper as needed. Don't be afraid to add a pinch more if needed.
For a smoky twist, substitute the smoked paprika with chipotle powder or a diced chipotle pepper in adobo sauce. For a creamier texture, blend in a few tablespoons of vegan sour cream or Greek yogurt.
This black bean dip pairs well with crisp lagers, margaritas, or refreshing non-alcoholic beverages like agua fresca or iced tea. It also complements fresh salsa, guacamole, and grilled or roasted vegetables.
This recipe can be enjoyed year-round, but it's especially delightful during the warmer months when fresh cilantro and limes are in peak season.
This recipe is vegan, gluten-free, nut-free, and dairy-free. However, it does contain lime juice and cilantro, which may be allergens for some individuals.
