Jalapeno and fresh ingredients make this chunky black bean dip irresistible.
Serve it up cold, warm or hot as a Mexican inspired party appetizer.
This black bean appetizer has a spicy touch to it and it's vegan.
It's prepared with whole black beans over the stove top in one skillet.
- black beans - whole soft, canned, or cooked black beans. I use canned.
- onion - purple ones are best but any will do
- garlic - fresh, please!
- jalapeno - can be substituted with another chili variety or even dried red chili pepper powder, such as cayenne.
- olive oil
- salt and black pepper
- lime juice
🔪 How to make it?
Here is an overview of how this homemade easy appetizer is prepared from scratch. You won't need a food processor!
Keep in mind that I don't show how to boil black beans because there is an option to use boiled or canned black beans.
The detailed recipe with adjustable US and metric measurements is located further below in the recipe card.
Prep and keep your fresh ingredients and beans ready.
Dice onion, tomato and chop garlic, cilantro. Cut jalapeno small.
Sauté onion in oil, then garlic and jalapeno and tomato.
Stir in beans and seasoning with ½ the water.
Mix and cook it down.
Stir frequently and add the rest of the water.
Reduce. You can gently mash some of the beans with your cooking spoon until you have a creamy dip.
Take from the heat and season with lemon juice and freshly chopped cilantro.
🍴 Serving Ideas
You can serve up your spicy black bean dip with fresh slices of avocado as a side.
The dip can be served up cold, warm or hot. I like it any way!
I think this dip is great with fresh cilantro and maybe some lime juice as a topping.
I don't add grated cheese or cream cheese, but you can top with cheese if you like. Just know that it won't be a vegan appetizer anymore if you add cheese.
The best way to enjoy this dip is with nachos. We love jalapeno flavored nachos because they work well with this dip.
You can also use thick chips (crisps for my British friends), and crackers.
For the health-conscious amongst us, I recommend cutting raw veggies such as carrots, cucumber, and celery into sticks. Those make great refreshing summer dippers.
The dip can be stored for up to 3 days in an airtight container in your fridge.
I like to spread some olive oil over the dip before placing it into my fridge so that the top layer stays soft and delicious.
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Spicy Black Bean Dip Recipe
- Prepare your fresh ingredients. Dice onion, tomato, chop garlic and cut jalapeno small. Also, keep the chopped cilantro ready.
- Heat up a skillet with olive oil (or any other healthier cooking oil), and sauté onions soft over a medium heat setting.
- Stir in garlic and jalapeno and cook for a minute or two, retaining the same heat setting.
- Stir in tomato dice and saute as well over a medium flame for a minute or two.
- Temporarily reduce the heat setting. Stir in black beans, season with salt, black pepper, and cumin, and pour in half of the water quantity.
- Increase the heat again to medium and stir occasionally. Cook it down and reduce.
- Pour remaining water, mix and keep on cooking down. The ingredients will soften and the flavors will develop.
- Reduce the heat at the end, cook, and stir to avoid beans sticking to the pan. You can gently mash some beans with your cooking spoon. Reduce dip to your desired consistency.
- Take from the heat and mix in lime juice and fresh chopped cilantro.
- Serve up hot, warm, or cold with a dipper of your choice as a party appetizer.
- It's a spicy dip so peppers are added but you can skip it. To make it mild, add 1 tsp paprika instead. You can also use other hot fresh peppers or dried cayenne pepper.
- 1 can of black beans equal 8.5 oz or 240 grams drained. You can choose to use soaked and cooked black beans or canned beans. I used canned because I think the dip turns out better with canned beans.
- Serve up with a dipper of your choice. I like this black bean dip with nachos, but chips, crackers, or veggie dippers are great too.
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