Easy Black Bean Dip

With the Super Bowl only days away, I am hereby proclaiming this Food That You Eat While Watching Competitive Sports Week! Doesn’t that make getting through the drudgery of a winter Monday a whole lot easier?

First up —this incredibly delicious, easy and surprisingly good-for-you Black Bean Dip! Seriously, it comes together in the food processor in just a couple of minutes and is made out of mostly pantry and fridge staples, though you might have to head out for a fresh lime. Sorry!


And though, I’m pushing this dip as party fare, there’s really no reason why this “indulgence” can’t be a regular part of life! We’re talking black beans, lime juice, olive oil and some spices, so feel free to gobble away with a guilt-free conscience!

Another fun fact about this dip is its versatility. You’ll happily scoop away at this just as it is right after the 5 minutes or so it takes to make this what with the zesty flavors of lime and garlic enhancing the earthiness of the beans.

OR you you can top the whole thing with shredded cheese, heat it up so that everything gets all bubbly and gooey and…need I say more?!! Either way you can’t go wrong!!


The speed at which my husband inhaled virtually the entire bowl of this tells me two things: 1) that I need to make more asap and 2) that it’s probably a good thing to bring a snack to a late night hockey game and not wait until we get home at 10:00 to eat!! Poor guy!

More Super Bowl treats coming!!

Easy Black Bean Dip

Makes about 2 cups—definitely double for a party if it’s the only dip you’re serving

You will need a food processor for this.

Prep Time: 10 minutes


  • 2 garlic cloves, roughly chopped

  • The juice of 1 lime

  • 1 tablespoon olive oil

  • One 15-ounce can black beans, drain and rinse beans but reserve the liquid in a bowl

  • Large pinch of kosher salt

  • Large pinch of black pepper

  • 1-2 shakes cayenne pepper

  • Shredded cheese, chopped scallions, tortilla chips (optional)

The Recipe

1. Place the garlic, lime juice and olive oil in the bowl of a food processor fitted with the steel blade and process until the garlic is finely chopped. Add the beans and spices and puree until smooth. It will be thick and you may have to stop the processor to scrape down the sides. Slowly add the reserved bean liquid to thin out the mixture until it’s the right consistency for dipping, pulsing for a few seconds between each addition.

2. Transfer to a bowl and serve as is or top with chopped scallions. Or sprinkle some shredded cheese on top and heat in the microwave until the dip is hot and the cheese is all melted and bubbling.

3. The recipe doubles well and keeps for several days in an airtight container in the fridge.


Note: Recipe adapted from The Ski House Cookbook by Sara Pinneo and Tina Anderson. I tinkered a lot with this, subbing in and out spices and ingredients.

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