This Easy Bean Dip recipe is just that – super simple and no fuss. Yet, it’s still so delicious and full of bold flavors! A food processor does the heavy lifting to pull together this easy bean dip. You just need some canned beans and a few other basic ingredients, many you probably already have in your own pantry.
I was inspired to make this recipe this week when my husband and I were digging through our pantry at 10 pm on a weeknight, grumbling to each other that we didn’t have any good snacks! We did have tortilla chips, but what good is a tortilla chip without something delicious to dip it in? So, I decided I could take matters into my own hands, and I came up with this super fast, super easy bean dip recipe.
Here’s why I love this recipe (and why I think you will too!):
- You just need a couple cans of beans and a few other simple ingredients. In fact, there are only 8 total ingredients, and that includes salt and a couple spices!
- This easy bean dip can be made in 10 minutes with no cooking involved. So, if you ever get hungry late at night (like me!), you can whip this bean dip up super quick and get back to your Netflix watching STAT!
- Even though this bean dip is simple, it is still really flavorful thanks to cumin, cilantro, onion and lime juice.
- And – there’s a secret ingredient that makes this bean dip silky smooth and creamy – oil! I know it sounds weird, but slowly drizzling in some oil while the dip is blending adds a nice softness and extra creamy mouth-feel that takes simple bean dip to new levels!
As I mentioned, there are only a few basic ingredients you need for this easy bean dip:
- Canned black beans
- Onion: any kind you have in the pantry will do – I used a yellow onion
- Cumin: gives a nice smoky flavor to the dip.
- Kosher salt
- Cayenne pepper: this is optional if you want a little spice
- Oil: I used extra virgin olive oil because I always have it around and I love the taste! Extra virgin olive oil does have a pronounced flavor that will come through in the final dish (which I actually like!). But, if you’re not into that, try a more neutral oil like grapeseed oil, pure (not extra virgin) olive oil, or sunflower seed oil.
- Lime juice
If you don’t have all of the ingredients listed but you still really want to make this bean dip, never fear! There are several easy swaps you could make. Just a disclaimer, I haven’t tried all of these combinations below, but these are just some ideas I had of other ingredients I think would work well. f you make your own substitutions or twists on the recipe, I would love to hear them!
- Beans: if you don’t have black beans, try pinto beans or white beans!
- Cilantro: substitute fresh parsley, chives, or green onion. Parsley with white beans would be an especially nice combo I think.
- Onion: again, you can use any type of onion you have – white, yellow, red, or sweet onion. Or, try shallots!
- Cumin: if you don’t have cumin, try chili powder, or a combination of chili powder and coriander.
- Kosher salt: I used kosher salt for this recipe, but you can of course use fine grain salt instead. Just use a little bit less than called for in the recipe and add more if needed.
- Cayenne pepper: if you don’t have cayenne but still want some heat, add a dash of hot sauce instead!
- Oil: I already mentioned above in the Ingredients section the different types of oil you could use. Above all, just make sure the flavor of the oil you choose is something you like (or is neutral) and not too overpowering. For example, I wouldn’t use sesame oil because the flavor would be way too strong.
- Lime juice: try lemon juice instead
This bean dip recipe is so easy, you really don’t need too many tips! But, here are just a couple small ones I made note of:
Amount of seasoning needed
The amount of salt you need will depend on the type of canned beans you are using and also your personal tastes. For example, if you are using low-sodium beans, you may want to add a little bit more salt.
I would add about ¾ tsp. of the kosher salt at first, then give the bean dip a taste and add more if needed. I ended up adding a little over 1 tsp. kosher salt to mine. And if you’re using fine grain salt as opposed to kosher salt (which is a coarser grain), you will need less overall so please take that into account!
The same thing goes for the lime juice – your lime may be more or less juicy, or you may like things more or less tart than me. So I would add half the juice, taste, and then add more if you need it.
Measuring the cilantro
This is just a heads-up: you don’t need to chop the cilantro or anything before adding it to the food processor. So, to measure it, I just gently rolled it up and nestled it into the measuring cup. No need to pack it in tight or cut it up first. And, you can use the stems too! They taste perfectly good and you won’t be able to tell once everything is all blended up.
Here is what each step of making the bean dip looks like. The full ingredient amounts and instructions are in the recipe card at the bottom of the post, this is just to give you a visual idea of each step:
- Add the beans, cilantro, onion, cumin, cayenne and some of the salt and lime to the food processor (see the above Helpful tips section for an explanation of why not to add all the salt and lime at once!)
- Pulse in 1 second increments until the bean dip is mostly smooth.
- Give the bean dip a good stir, scraping down the sides.
- Switch the food processor to “on” (the continuous setting) and drizzle the oil in slowly.
- Stir again and taste. (You can see the bean dip has lightened in color a bit from the oil.) Add more salt and lime if needed, then enjoy!
I hope you enjoy this quick and easy bean dip recipe. It’s saved many of my nights this week from boring snacking. I hope it does the same for you! If you need a few other snack ideas, I also suggest my recipe for Sausage Cream Cheese Dip and Sloppy Joe Sliders!
If you’ve tried this recipe for Easy Bean Dip, please let me know what you thought about it in the comments down below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest to see more delicious recipes from Nibble and Dine!Print
This bean dip recipe is ready in only 10 minutes, no cooking involved! Flavored with cumin, lime, cilantro and onion.
- 2 cans black beans, rinsed and drained
- ½ medium onion, roughly chopped
- ⅓ cup cilantro
- 1 ½ teaspoons cumin
- ¾ – 1 ¼ teaspoons kosher salt, to taste
- ¼ teaspoon cayenne pepper, or to taste (optional)
- juice of ¼ – ½ lime, to taste
- ¼ cup olive or other neutral oil (grapeseed oil, sunflower seed oil, etc.)
- To the bowl of a food processor, add the rinsed and drained beans, roughly chopped onion, cilantro, cumin, ¾ tsp. kosher salt, and the juice of ¼ of a lime.
- Pulse in 1 second increments until the mixture is mostly smooth (about 10 pulses).
- Remove the lid and scrape down the sides of the bowl. Replace the lid and switch the food processor on so it is running continuously.
- Slowly drizzle the oil through the feed tube. When all the oil has been added, turn off the food processor and scrape down the sides again. Taste the bean dip. If needed, add more salt and lime juice; pulse again a few times to combine.
- Serve immediately or keep, tightly covered, in the fridge for 3 – 4 days. (Can be served straight from the fridge, but I like to let it warm up on the counter for about 10 minutes before enjoying.)
Keywords: bean dip, black bean dip, easy bean dip, quick bean dip, pantry recipes, pantry appetizers, pantry snacks