Three Pepper Bean Dip
Elevate your snack game with this smoky and flavorful Three Pepper Bean Dip—a vibrant blend of black beans, charred peppers, and zesty spices that will have everyone reaching for seconds. Featuring the bold trio of red bell pepper, poblano pepper, and jalapeño, this dip strikes the perfect balance of smoky, mild heat with a touch of spice. Freshly squeezed lime juice, cumin, and smoked paprika infuse every bite with irresistible depth, while creamy black beans create a velvety, smooth texture. The peppers are charred to perfection and blended into a luscious dip that’s ideal for pairing with crunchy tortilla chips, fresh veggies, or warm pita bread. With just 15 minutes of prep and 10 minutes of cooking, this easy appetizer is perfect for game days, parties, or impromptu gatherings. Garnish with fresh cilantro for a pop of color and flavor, and enjoy this crowd-pleasing bean dip either fresh or refrigerated for up to three days. A delicious, healthy twist on traditional dips, this recipe is a must-try for fans of Southwest-inspired cuisine!
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Recipe Information
Ingredients
- 15 oz Black beans (canned, drained and rinsed)
- 1 medium Red bell pepper
- 1 medium Poblano pepper
- 1 small Jalapeño pepper
- 2 cloves Garlic
- 2 tbsp Lime juice (freshly squeezed)
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper (ground)
- 2 tbsp Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven broiler or set a gas stove burner to high flame (if you prefer charring directly).
Place the red bell pepper, poblano pepper, and jalapeño pepper on a baking sheet (if using the broiler) or directly over the flame.
Char the peppers, turning them occasionally with tongs, until the skin is deeply blistered and blackened, about 5–7 minutes.
Transfer the charred peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This will make the skins easy to peel.
While the peppers steam, add the drained and rinsed black beans to a food processor.
Peel the garlic cloves and add them to the food processor along with the lime juice, cumin, smoked paprika, olive oil, salt, and black pepper.
After the peppers have steamed, peel off and discard their charred skins, remove the stems and seeds, and roughly chop them.
Add the chopped peppers to the food processor with the other ingredients.
Pulse the mixture until it is smooth and creamy. Scrape down the sides of the food processor as needed to ensure everything is well incorporated.
Taste the dip and adjust seasoning if necessary, adding more salt, lime juice, or spices to your liking.
Transfer the dip to a serving bowl and garnish with fresh cilantro, if desired.
Serve immediately with tortilla chips, pita bread, or fresh veggies, or cover and refrigerate for up to 3 days.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1987 mg | 86% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 10.7 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1711 mg | 36% | |
*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.
