This Black Bean Dip is perfect for a party, snack or even a spread! Plus, it keeps in the fridge for up to five days.

Black Bean Dip

  • 1¼ cup of dry black beans
  • 4 scallions, chopped well
  • ⅓ cup chopped cilantro
  • 1 green garlic, minced
  • 1 small jalapeño, seeds removed and diced
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons cotija cheese, for garnish, optional

  1. Soak the black beans overnight and bring to a boil in fresh water, then simmer for 30 – 60 minutes or until tender. Drain well and let cool slightly.
  2. Put the black beans, scallions, cilantro, garlic, jalapeño, lime juice, cumin, chili powder, salt, and black pepper in a food processor or blender. Blend until smooth.
  3. Pour the black bean dip in a bowl and garnish with cilantro and cotija cheese, if using.
  4. Serve with tortilla chips and/or cut up vegetables like sliced kohlrabi, zucchini or salad turnips.