This Loaded Black Bean Dip is the easiest party food you’ll ever make! It’s a simple 10-minute Mexican black bean dip garnished with fresh produce and Cotija cheese. It’s naturally gluten-free and vegetarian!
This festive dish was a happy accident. Last year, I was heading to a BBQ here in the hood, and I wanted to take my black bean dip. It’s delicious, but when I got it plated, it’s was looking pretty basic for a party.
Sooooo, I started decorating it with, well, all of the things I’d want to eat with black bean dip. Corn, red bell pepper, cilantro, green onions, and a squeeze of lime.
Mannnn, let’s just say…I would be ecstatic if I could get a black bean dip like this at any one of my favorite, local Mexican restaurants!
There are SO many fresh flavors that truly give it all the Mexican food feels. It’s festive, easy, inexpensive, nutritious, and downright delicious!
Oh, and about that BBQ, this dish literally disappeared before our eyes.
Is Black Bean Dip a Mexican dip?
There’s something about black beans and Mexican flavors that just…go together.
This black bean dip is most definitely a Mexican dip. The dip itself is made with classic ingredients like cilantro, lime, Serrano pepper, and cumin, then topped with fresh produce and Cotija cheese.
I’ve noticed that Mexican dip recipes often refer to seven-layer dips, and include ingredients like sour cream, olives, and shredded cheese.
I do love those ingredients, but my loaded black bean dip has something the others don’t. True, fresh, authentic Mexican flavvvvv.
The ingredients are leaner too, sooooo you can eat more!
Black Bean Dip Ingredients
Cooked black beans – You can use canned black beans or cook them from scratch in an Instant Pot, slow cooker, or using my hands free oven method. During cooler months, I almost always opt for this method.
Fresh jalapeno or serrano pepper – This will completely depend on your interest in the ‘spicy’ factor AND the fact that Jalapeños and Serranos are very inconsistent in their level of heat. Always taste either before adding, to make sure you’re getting the right level of heat…and not too much! Unless you’re into that.
Green Onion – Or any onion you prefer. I happen to love the flavor and color of green onion after it’s blended into the bean dip.
Cilantro – Fresh cilantro, that is. 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.
Lime – Fresh lime juice, as opposed to packaged, is highly recommended. You can even zest the lime and use that to intensify the flavor. The recipe calls for 1-2 limes. You can start with 1 and bump it up to 2 if you thing it needs it.
Fresh garlic – Always fresh, preferably. You can use garlic powder, but fresh garlic does to Mexican dip what garlic powder can’t.
Cumin – This classic seasoning should pretty much go into any Mexican bean dip for that deep, authentic flavor.
Salt and Pepper – I like to use Kosher or fine sea salt for this recipe. Just realize that fine sea salt is denser than Kosher salt, so you’ll need a little less.
Water – You may need water to thin the consistency of this bean dip. If you use it, add it in very small amounts. Nothing worse than not being able to make your bean dip thicker once it has become too thin.
To make it loaded…you need toppings
The sky really is the limit on your topping selection, but here’s what I used for this bean dip recipe:
Sweet 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).
How to Make Loaded Black Bean Dip
Step 1. Add cooked black beans, Serrano pepper, garlic, green onion stalk, cilantro, lime juice, and seasonings to a food processor. This recipe fits perfectly in my 7-cup food processor (mannn, I do love that thing)
Step 2. To adjust to a thinner consistency, add small amounts of water until you’ve reached the sweet spot.
Step 3. Transfer the black bean dip to an airtight bowl and refrigerate up to three days. Or, load it up with toppings and serve it immediately.
Serve warm or cold
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.
- chef knife
- cutting board
- citrus juicer (or a fork will do)
- 7 cup food processor fitted with the chopping blade (a standard blender works too!)
Want more healthy easy Mexican recipes?
Loaded Black Bean Dip
Black Bean Dip Ingredients
- 2 15 oz cans Black Beans rinsed and drained
- 1 Serrano Pepper (or Jalapeno) seeded and chopped
- 1 Green Onion sliced, separate stalk from top
- 1/2 cup fresh Cilantro loosely chopped
- 1-2 Limes juiced (1-2 Tbsp)
- 1 clove Garlic peeled and chopped
- 1/4 tsp Ground Cumin
- 1/2 tsp Kosher Salt
- 1/8 tsp Black Pepper
- Water to thin as needed
Black Bean Dip TOPPINGS
- 1/2 cup Corn
- 1/2 Red Bell Pepper diced
- 2 Tbsp Cotija Cheese
- 2 Tbsp Cilantro chopped
- 1 Lime cut into wedges
Make the Black Bean Dip
- Add cooked black beans, Serrano pepper, garlic, green onion stalk (the white part), cilantro, lime juice, and seasonings to a food processor or blender. This recipe fits perfectly in my 7-cup Cuisinart (oh mannn, love that thing!)
- To adjust to 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.
- Pulse the processor until all ingredients are incorporated, then blend into a smooth dip, stopping and scraping down sides as needed.
To serve Loaded Black Bean Dip COLD
- Spread the chilled dip over a wide, shallow bowl or plate, and sprinkle on toppings to your liking. (I used corn, bell pepper, Cotija cheese, cilantro, and lime wedges).
To serve Loaded Black Bean Dip WARM
- Simply heat the bean dip via microwave or stove top (your choice), plate it, then add the toppings and serve. (I used corn, bell pepper, Cotija cheese, cilantro, and lime wedges).