When you’re craving the ultimate black bean dip recipe, this here is spoon-worthy amazing. Savory, slightly spicy, and pairs great with chips!
Not only is this dip mouth-watering on its own, but it’s also versatile to use in sandwich wraps or added to the interior of a quesadilla. We serve it with crunchies and veggies on game days (ahem, plantain chips are my fav!), and this recipe is also perfect for meal prep. Other apps you may want to serve alongside include my Hatch Chile Street Corn Dip, this Best Queso Dip For Entertaining, and a fan favorite… Spinach + Artichoke Hot Crab Dip! Yummy in my tummy!
SIMPLE INGREDIENTS… HUGE ON FLAVOR:
Now don’t get me wrong, I love Trader Joe’s spicy black bean dip. However, when I looked at the ingredients I immediately thought… why haven’t I made this at home yet? TJ’s is a bit of a trek from our house, so I only go once in a blue moon. Now that I’ve perfected this recipe… we can have our favorite chip companion at a moment’s notice! Here’s everything you’ll need:
- Olive Oil
- Yellow Onion
- Habanero Pepper (or Jalapeno)
- Chili Powder
- Tomato Paste
- Apple Cider Vinegar
- Canned Black Beans
- Apple Cider Vinegar
I find that the sweetness of the caramelized onion is just enough for this recipe. Though, if you disagree you can always add a teaspoon of honey or agave.
HOW TO SERVE AND STORE:
Once blended, this baby is ready to be devoured! If you’re making this dish ahead of time, go ahead and place it in the refrigerator, covered, until you’re ready to enjoy. It’ll stay good in the fridge for up to a week… but trust me, it won’t last that long. Oh, and the batch can easily be doubled to serve a larger crowd.
MORE APPETIZERS YOU’LL ENJOY:
- 1 tbsp. Olive Oil
- ⅓ cup Chopped Yellow Onion
- 1 Garlic Clove, minced
- 1 Habanero Pepper, chopped
- ½ tbsp. Chili Powder
- 1 tbsp. Tomato Paste
- 1 tbsp. Apple Cider Vinegar
- 15 oz can of Black Beans, drained
- Salt, to taste
- Place a sauté pan over medium-high heat. Add the olive oil and chopped onion, stirring and continuing to cook until softened. About 5 minutes.
- Add garlic, habanero pepper, and chili powder. Continue sautéing until fragrant. Next add the tomato paste and deglaze with apple cider vinegar.
- Pour the drained black beans in a blender or food processor, along with the spicy onion mixture. Blend until smooth, making sure to scrape down the sides if needed.
- Taste and mix-in salt, if desired. Serve immediately with your favorite chips and/or veggies.
NOTES ON THIS RECIPE:
- I prefer the heat of the habanero, but you can totally omit this ingredient if you’re not a fan of subtle heat.
- When blending, you can add a little water if you desire a thinner consistency.
- Enjoying at room temperature tastes best… so if you’re making this ahead of time and refrigerating, allow it 10 – 15 minutes to come to room temp on the counter before serving.