Description
A warm, smoky, and creamy bean dip perfect for parties, snacks, or weeknight dinners. Made with simple pantry staples, it’s quick, adaptable, and endlessly satisfying. This recipe balances earthy beans, melty cheese, and zesty lime in a way that keeps everyone dipping until the bowl is empty.
Ingredients
Scale
- 2 cans (15 oz each) black beans or pinto beans, rinsed and drained
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp salt (adjust to taste)
- ½ cup shredded cheddar cheese (or Monterey Jack)
- 2 tbsp sour cream or Greek yogurt (optional)
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Jalapeños, diced (optional, for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until golden, about 5 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Add cumin, smoked paprika, and chili powder. Stir to toast spices in the oil for 30 seconds.
- Add beans and ½ cup water (or broth). Stir and mash with a spoon or potato masher until creamy but slightly chunky.
- Reduce heat to low. Stir in cheese and sour cream until melted and smooth.
- Taste, then squeeze in lime juice for brightness. Adjust salt as needed.
- Transfer to a serving bowl (or serve directly in skillet). Garnish with cilantro, jalapeños, or tomatoes.
Notes
- For a smoother dip, blend with an immersion blender.
- To make vegan, skip cheese/sour cream and use tahini or cashew cream.
- For spice lovers, stir in a spoonful of chipotle peppers in adobo sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 4
- Calories: 190
- Sugar: 2g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg