Black Bean Dip

Rule #129: If your party ain’t dippin’, then you be trippin’.

That’s most likely the strangest and worst grammatically written of all my rules to date. Hey… I’m in charge, so there it is: Rule Number 129! This easy Black Bean Dip recipe is a spin on the delicious dip my sister-in-law makes for our get togethers. It’s the perfect appetizer because it can be whipped together and refrigerated ahead of time. It also tastes just as delightful at room temperature!


Why is it that whenever I think of dips all I can sing in my head is Freak Nasty’s oh-so-classic song, “When I Dip, You Dip, We Dip?” I mean really. Think about it though. You ain’t dippin’ alone when you make a dip, right? So really, it makes perfect sense. Also, I bet you can’t get that song out of your head now, can you?


In a medium bowl, combine 1 tbs. olive oil, the juice of 1 lime (about 1 tbs.), 1 tsp. agave nectar (honey is a great sub), 3/4 tsp. Kosher salt, 1/4 tsp. freshly ground black pepper, 1/8 tsp. garlic powder, a pinch of ground cumin, and 1 tbs. sherry (or white wine vinegar). Whisk everything together until well combined.


Add in a handful of chopped cherry tomatoes, 1 chopped red bell pepper, 2 chopped green onions, 1 (or 1/2) a chopped jalapeño (seeds and membranes removed), and 1 tbs. chopped cilantro leaves. Toss to combine.


Then add in 2 cans of black beans that have been rinsed and drained.


Toss everything until combined, cover, then chill in the fridge for at least 1 hour (and up to 1 day) before serving.


We serve this zippy little Black Bean Dip with regular ole tortilla chips. Sweet Potato Crackers would be delicious, too!


I hope you and your people enjoy this easy, light, delicious appetizer either to celebrate the big game, a birthday, or getting together just because! *Chip Cheers!*

Black Bean Dip

1 tbs. extra-virgin olive oil
Juice of 1 lime (about 1 tbs.)
1 tsp. agave nectar (or honey)
¾ tsp. Kosher salt
¼ tsp. freshly ground black pepper
1/8 tsp. garlic powder
Pinch ground cumin
1 tbs. sherry (or white wine vinegar)
2 (15.5-oz.) cans black beans, rinsed and drained
Handful cherry tomatoes, chopped
1 red bell pepper, seeds and membranes removed, chopped
2 green onions, chopped
1 jalapeño, seeds and membranes removed, chopped (optional)
1 tbs. cilantro leaves, chopped

In a large bowl, whisk together the olive oil, lime juice, agave, salt, pepper, garlic powder, cumin, and sherry. Add in the remaining ingredients and stir to combine. Cover and chill in the refrigerator for at least 1 hour and up to 1 day before serving.

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