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Easy Black Bean Dip

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This creamy Black Bean Dip is easy to make with just 3 ingredients. Serve it with tortilla chips, on tostadas, or molletes. It’s a versatile snack or side dish that goes well with any Mexican dish.

Black bean dip topped with sour cream and a tortilla chip.

For this Black Bean Dip, you can used canned beans and salsa, but I had some leftover homemade Black Beans and Salsa Verde. Both of these are easy to make and can be used in a variety of dishes like Chilaquiles or Costillas en Salsa Verde.


There are just 3 main ingredients needed to make this recipe. Black beans, Salsa verde, Sour Cream, and salt to taste.

Ingredients labeled wit text- black beans, salsa verde, sour cream, and salt.
  • Black Beans– For homemade beans, I used my Instant Pot Bean Recipe. If you are using canned beans, then save some of the liquid.
  • Salsa Verde– I used homemade salsa verde, but store bought works as well.
  • Sour Cream– Adding sour cream at the end gives the dip a nice tang and creaminess. You can also try Greek Yogurt.

How to Make

This dip is easy to make and comes together in 10 minutes. In a large skillet add the beans and salsa verde. Taste to see if salt is needed. Since I used homemade beans, I needed to add extra salt.

Allow the beans and and salsa to come to a simmer for a coupe minutes. Afterwards, turn off the heat and use an immersion blender to blend the beans. Alternatively you can use a food processor or blender for the beans.

Overhead view of black bean dip on a wooden board with tortilla chips.

Taste the blended beans again, and add salt if needed. That’s it, super easy!

How to Serve

I tried this Black Bean Dip both warm and chilled. I personally liked it warm, but even at room temperature it was still delicious. After the dip is chilled it will harden a little, but some peopled don’t mind that texture.

Before serving I add a dollop of sour cream for some extra tang and creaminess. Serve the bean dip with tortilla chips or sliced veggies for a healthy snack.

Store any leftovers in an air-tight container in the refrigerator for up to 5 days. Reheat on the stove or serve cold.

Try these Mexican Recipes with Black Beans

Feature image of black bean dip topped with sour cream in a yellow bowl.

Easy Black Bean Dip

This creamy black bean dip is easy to make with just 3 ingredients.
5 from 1 vote
Cook Time 10 minutes
Total Time 10 minutes
Servings 6


  • 1 teaspoon Oil
  • 16 ounces Black Beans or 1 can (save the liquid)
  • 4 ounces Salsa Verde
  • 2 tablespoon Sour Cream
  • Salt to taste


  • In a large skillet over medium-high heat add oil, black beans, the bean liquid, and salsa verde. Bring to a simmer for about 3 minutes.
  • Remove from heat, and use an immersion blend to blend until the desired consistency is reached. Taste for seasoning and add salt if needed. Alternatively, you can use a food processor or blender to blend the beans.
  • Serve the black bean dip with sour cream and tortilla chips.



Store any leftovers in an air-tight container in the refrigerator for up to 5 days. Reheat on the stove or serve cold.


Calories: 122kcalCarbohydrates: 19gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 2mgSodium: 138mgPotassium: 312mgFiber: 7gSugar: 1gVitamin A: 148IUVitamin C: 1mgCalcium: 24mgIron: 2mg

Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.

Keyword Black Bean Dip
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