Western Black Bean Dip
Get ready to spice up your snack game with this bold and flavorful Western Black Bean Dip! Packed with hearty black beans, vibrant fresh lime juice, and an irresistible blend of smoked paprika, cumin, and chipotle chili powder, this smoky and zesty dip is a crowd-pleaser for any occasion. The addition of diced tomatoes with green chilies adds a juicy burst of flavor, while fresh cilantro and optional garnishes like shredded cheddar cheese and jalapeños bring the perfect finishing touches. Quick and easy to make in just 15 minutes, this protein-packed dip pairs beautifully with crisp tortilla chips for the ultimate party appetizer or game-day treat. Whether served warm or chilled, this black bean dip will be your new go-to for Tex-Mex-inspired snacking!
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Recipe Information
Ingredients
- 15 oz can (drained and rinsed) black beans
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 2 minced garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon chipotle chili powder
- 0.5 teaspoon (adjust to taste) salt
- 0.25 teaspoon black pepper
- 0.25 cup (chopped, plus extra for garnish) fresh cilantro
- 10 oz can (drained) diced tomatoes with green chilies
- 0.25 cup (optional, for garnish) shredded cheddar cheese
- 2 tablespoons (optional, for garnish) sliced jalapeños
- 1 bag (for serving) tortilla chips
Instructions
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
In a food processor or blender, combine the drained and rinsed black beans, sautéed garlic, fresh lime juice, the remaining 1 tablespoon of olive oil, smoked paprika, ground cumin, chipotle chili powder, salt, and black pepper.
Blend the mixture until smooth, stopping to scrape down the sides of the bowl as needed. If the dip seems too thick, add 1 tablespoon of water at a time until it reaches your desired consistency.
Transfer the black bean mixture to a serving bowl and fold in the drained diced tomatoes with green chilies. Stir to combine evenly.
Top the dip with chopped fresh cilantro, shredded cheddar cheese, and sliced jalapeños if desired.
Serve immediately with tortilla chips or refrigerate for up to 3 days in an airtight container. Allow the dip to come to room temperature before serving for the best flavor.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 35.5 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 4540 mg | 197% | |
| Total Carbohydrate | 197.8 g | 72% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 12.0 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 771 mg | 59% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 974 mg | 21% | |
*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.
