Black Bean Dip

Black Bean Dip

Black Bean Dip


Makes 3 cups


3/4 cup uncooked black beans, rinsed and sorted
1 tablespoon vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1/2 cup thick and chunky salsa (medium or hot)
1 can (4 ounces) chopped mild or hot chili peppers, well drained
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon hot pepper sauce
Sour cream
Tortilla chips


  1. To quick soak beans, place beans in large saucepan; cover with 4 inches water. Bring to a boil over high heat. Boil 2 minutes. Remove from heat; cover. Let stand 1 hour; rinse and drain.
  2. Add 2 cups fresh cold water. Bring to a boil; reduce heat. Cover and simmer 1-1/2 hours or until beans are tender.
  3. Heat oil in medium skillet over medium-high heat. Add onion and garlic. Cook and stir 3 minutes or until onion is tender.
  4. Transfer onion and garlic to food processor. Add beans, salsa, chilies, lime juice, salt, black pepper and hot pepper sauce; process until almost smooth, scraping side of bowl occasionally.
  5. Cover; refrigerate 2 hours to allow flavors to blend. Top with sour cream and serve with tortilla chips. Garnish, if desired.


Substitute 1 can (15 ounces) black beans, drained, for dried beans and preceed with step 3, if desired.

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