Easy Black Bean Dip

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.

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.

Ingredients

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

• 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.

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