Creamy Jalapeño Bean Dip, photo by Hispanic Kitchen

Creamy Jalapeño Bean Dip

Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 6 servings
An easy, delicious dip. Serve with tortilla chips on the side or veggies.

Making this dip the day before you plan to serve it is recommended, because while you can eat it immediately, it tastes even better the next day!

 

Ingredients

  • 2 15oz. cans black beans drained and rinsed well or 1 large can of black refried beans
  • 1-2 tablespoons jalapeño pepper chopped finely
  • 1/2 cup red bell pepper chopped
  • 1/2 cup white onion finely chopped
  • 2 tablespoons vegetable oil
  • 1 clove garlic
  • 2 tablespoons lime juice fresh
  • teaspoons ground cumin
  • salt and pepper to taste

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Directions

  1. Drain and rinse your beans well. Add them to a food processor. Mix well and reserve. Or if using a can of refried beans, place the refried beans in the food processor and set aside until you are ready to add the veggies.
  2. In a small pan, add bell pepper, onion and 2 tablespoons vegetable oil. Cook over medium-low heat for 5 minutes. Then add garlic, and if you want to cook the jalapeño for the dip, then now is the time to add them. Cook for 3 more minutes. A total of 8 minutes cook time should have everything softened, yet not burnt. We don't want to compromise the flavors by burning the veggies. If needed, add a tablespoon of water to keep the veggies cooking, but all water should be gone before you add to the beans.
  3. Add the cooked veggies to the food processor. Mix until smooth. Then add lime juice, salt, pepper, and cumin. If you opted to not cook the jalapeño, add it now, too. Process once more until smooth.
  4. Store for a few hours before serving to really let the flavors settle, or preferably overnight.
  5. If you would like to garnish your dish, do so with extra red bell peppers chopped in small dice.
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