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Mouth-watering black bean dip with pureed black beans, corn, bell pepper, Cotija cheese, and classic Mexican toppings. This no-cook, 10-minute bean dip is a must-have Mexican recipe!
Black beans and Mexican flavors just belong together. This black bean dip is a Mexican fiesta in a bowl! The dip is made with classic ingredients like cilantro, lime, Serrano pepper, and cumin. Then it's topped with fresh produce and Cotija cheese.
- black beans (canned or cooked from scratch)
- jalapeno or serrano pepper
- green onions
- fresh cilantro
- fresh lime
- fresh garlic cumin, salt, and pepper
How to make black bean dip
- Add cooked black beans, Serrano pepper, garlic, green onion stalk, cilantro, lime juice, and seasonings to food processor (I've had this one for several years and I love it!).
- Blend until creamy.
- If you like a thinner consistency, add small amounts of water until you've reached the sweet spot.
- Transfer the black bean dip to an airtight bowl and refrigerate up to three days.
- To serve, load it up with toppings and serve it immediately.
Black Bean Dip Toppings
The sky really is the limit on your topping selection, but here's what I used for this bean dip recipe:
- corn - You can use frozen, canned, or fresh.
- Bell pepper - Red bell pepper mix this really pretty, But any bell pepper will do.
- Cotija cheese - This is the white crumbly stuff you see on top of my black bean dip. You could use a typical, four-cheese shredded blend, But oh man do I love the authentic vibes of Cotija cheese. It has a mild flavor, and a little goes a long way.
- Fresh cilantro - Again, we're team "fresh" cilantro over here because nothing brings the Mexican food vibes like cilantro.
- Green Onions - The green onion tops, actually. I like to blend the white stalk of the onion into the beans.
- Lime wedges - Serve these alongside the dip for the lime-crazed people (like me).
Scratch-cooked or canned black beans?
Use canned black beans or Instant Pot black beans for this recipe. Both are equally delicious.
How to make black bean dip spicier
Jalapenos tend to me be more mild than serranos, so always taste either pepper before adding to the recipe. You want to make sure you're getting the right level of heat...and not too much!
Can I use dried cilantro for this recipe?
I prefer fresh cilantro for black bean dip. This is not a recipe that calls for dried cilantro. Trust me on this one. You'll never achieve that authentic amazing flavor and aroma with anything but fresh cilantro.
How to make bean dip consistency thinner
Water. Plain and simple. You can use water to thin the consistency of this bean dip. If you do, only add in small amounts because if you make it too thin, the only way to thicken it is with more black beans.
How to serve bean dip
To serve as a chilled appetizer spread the dip into a wide, shallow bowl or plate, and sprinkle on toppings to your liking. (I used corn, bell pepper, Cotija cheese, cilantro, and lime wedges). Serve with tortilla chips or raw vegetables.
To serve as a warm appetizer, simply heat the bean dip via microwave or stovetop (your choice), plate it, then add the toppings and serve. (I used corn, bell pepper, Cotija cheese, cilantro, and lime wedges). Serve with tortilla chips or raw vegetables.
Mexican food recipes
- Jalapeno Popper Dip
- Mexican Guacamole Recipe
- Mexican Layer Dip
- Black Bean Salsa
- Totchos Tater Tot Nachos
- How To Make Black Refried Beans
- 5-Minute Homemade Salsa
Loaded Black Bean Dip
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Black Bean Dip Ingredients
- 2 (15-ounce cans) Black Beans rinsed and drained
- 1 Serrano Pepper or Jalapeno seeded and chopped
- 1 Green Onion separate white and green parts
- ½ cup Cilantro loosely chopped
- 2 Limes juiced
- 1 clove Garlic minced
- ¼ teaspoon Ground Cumin
- ½ teaspoon Sea Salt
- ⅛ teaspoon Black Pepper
- Water to thin as needed
Black Bean Dip TOPPINGS
- ½ cup Corn
- ½ Red Bell Pepper diced
- 2 tablespoons Cotija Cheese
- 2 tablespoons Cilantro chopped
- 1 Lime cut into wedges
- 7-cup food processor fitted with the chopping blade
- In a food processor, puree the BLACK BEANS, SERRANO PEPPER, GARLIC, GREEN ONION (white part), CILANTRO, LIME JUICE, GARLIC, CUMIN, SALT, and PEPPER. Add water in small amounts to adjust consistency as needed.
- Transfer the black bean dip to an airtight bowl and refrigerate until ready to serve.
- Place pureed bean dip in a serving bowl. Sprinkle CORN, BELL PEPPER, COTIJA CHEESE, CILANTRO, and LIME over bean dip. Serve chilled.
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