Saturday, February 19, 2011

Black Bean Dip

If you happened to be looking for a quick, easy dip to snack on this weekend, look no further. I tried Ellie Krieger's Black Bean Dip out on Superbowl weekend, and it was a big winner. If you've been reading my blog somewhat regularly, you may know that I've been gradually overcoming my aversion to beans. I am slowly coming out of my hatred of them, I'm happy to say. I do like hummus; that was a good baby step. I have been known to puree a can of rinsed, drained beans and use it as a thickener in soup and chili. I love that trick; it's like hidden healthiness in your broth! But the biggest surprise lately has been that I have embraced black beans. I never thought it would happen, but here I am! I'm throwing them into my egg sandwich wraps, my salads, and thoroughly enjoying them in the process. Go figure!

Given this recent affinity for black beans, I knew that it was finally time for me to test out Black Bean Dip. Before, I never would have even tried it just based on looks alone. I mean, let's be honest just for a second: it's not the prettiest dip. However, once you get past that blah, brownish exterior, you're in for a real treat.

It's got a nice kick from a fresh jalapeno pepper, some zip from fresh lime juice, and a nice little extra something from onion, garlic, and cilantro leaves. Ellie originally used it as a base for a Mexican pizza, but we just dipped raw veggies and crackers and that kind of stuff into it and ate it that way. It's really delicious. In fact, I got kinda upset two days later when I went into the fridge to have some, only to learn that my husband had already polished it off the night before! Oh, well. That's okay. I see lots more black bean dip in our future...

Black Bean Dip
adapted from Ellie Krieger, via
makes about 1 cup

2 tsp. olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 Tbsp. minced jalapeno pepper (I used 1 whole pepper, seeded and ribs removed)
1 (15-ounce) can black beans, drained and rinsed
2 Tbsp. fresh lime juice
1/4 tsp. ground cumin
2 Tbsp. coarsely chopped fresh cilantro leaves
1 Tbsp. water (or more if you need to loosen up the dip some)
Salt and freshly ground black pepper
1 Tbsp. coarsely chopped scallion (green tops only)

1. Heat the oil in a skillet over medium heat. Add onions and saute until they soften, about 2 minutes. Stir in the garlic and jalapeno and cook for 1 minute more.

2. Put the beans into a food processor. Add the onion mixture and the rest of the ingredients (not including scallions), and puree until smooth. Garnish with scallion tops and serve.


  1. I loved this when I made it for the Mexican Pizza! I definitely should make it again soon since it's so easy to put together. I'm glad to see you overcoming your bean aversion - black beans are my favorite so I think they're a great place to start :)

  2. I can't make this too often as I eat way too much of is addicting! That said, I haven't made it in a couple of months, might be time to have this ready to go for the weekend. Yours looks so great, nicely styled!