Peppy Bean Dip
Get ready to elevate your snack game with this flavor-packed Peppy Bean Dip! This creamy and zesty dip combines black beans and pinto beans for a protein-rich base, blended with tangy sour cream, a splash of fresh lime juice, and the nutty undertones of tahini (optional) for extra depth. Bursting with bold spices like smoked paprika, cumin, and a hint of cayenne for a spicy kick, this no-cook recipe is ready in just 10 minutes. Fresh cilantro, diced tomatoes, and jalapeño slices add brightness and a pop of color, making it as visually appealing as it is delicious. Perfect for dipping tortilla chips, crunchy veggies, or warm pita bread, this versatile bean dip is a crowd-pleaser at parties or a wholesome snack any day of the week. Plus, it stores beautifully for up to 4 days, so you can enjoy it anytime!
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Recipe Information
Ingredients
- 1 15-ounce can (drained and rinsed) canned black beans
- 1 15-ounce can (drained and rinsed) canned pinto beans
- 1 cup sour cream
- 2 tablespoons fresh lime juice
- 2 tablespoons tahini (optional)
- 1 tablespoon extra-virgin olive oil
- 2 large (peeled and minced) garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 0.5 teaspoon sea salt
- 0.25 cup (chopped, plus more for garnish) fresh cilantro leaves
- 0.5 cup diced tomatoes (optional, for topping)
- 1 small (thinly sliced) jalapeño slices (optional, for garnish)
Instructions
In a food processor or blender, combine the drained black beans and pinto beans, sour cream, fresh lime juice, and tahini (if using).
Blend on high until the mixture is mostly smooth. Scrape down the sides of the bowl to ensure even blending.
Add the olive oil, minced garlic, ground cumin, smoked paprika, cayenne pepper (if desired), and sea salt. Blend again until completely smooth and creamy.
Taste the dip and adjust the seasoning with more lime juice, salt, or cayenne pepper if needed.
Transfer the bean dip to a serving bowl. Stir in the chopped cilantro and mix lightly to incorporate.
Garnish the top with additional chopped cilantro, diced tomatoes, and jalapeño slices if desired.
Serve immediately with tortilla chips, fresh veggie sticks, or warm pita bread. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 3842 mg | 167% | |
| Total Carbohydrate | 199.2 g | 72% | |
| Dietary Fiber | 69.2 g | 247% | |
| Total Sugars | 23.3 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 872 mg | 67% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 3962 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
