Think of this black bean dip as a mash-up of black bean puree and onion dip. Thanks to the addition of cooked sweet onions, this easy bean dip is absolutely delicious and perfect served with pita wedges or chips.
This black bean dip is truly a slam-dunk appetizer, hitting the mark with its super creamy, almost airy texture. We blend sweet onions, fragrant spices, and sour cream directly into the black beans, creating an irresistible dip.
Beyond tortilla chips and veggies, I love using it as a spread for wraps and sandwiches. Picture it over a warm corn tortilla, topped with fresh lettuce and pico de gallo—truly incredible! For more bean dips, try our cheesy bean dip (made with pinto beans) or our popular hummus recipe.
Key Ingredients
- Black Beans: For the easiest dip, use canned, drained, and rinsed black beans. For the absolute best flavor, start with our recipe for cooking black beans from scratch.
- Onion: Cooked sweet onions are the secret weapon here. They add a natural sweetness and are essential for that ultra-creamy texture once everything is blended.
- Spices: You won’t find this dip lacking in flavor! We use a generous blend of garlic powder, ground cumin, chili powder, and cayenne pepper. Our homemade chili powder or store-bought ancho chili powder takes it to the next level when you have it on hand!
- Sour Cream: A half cup of sour cream is crucial for making this dip light and wonderfully creamy, giving it an almost airy texture. Feel free to substitute with crème fraiche or cream cheese.
- Lime: Fresh lime juice is the non-negotiable ingredient that ties all the flavors together. Don’t skip it!
- Cheese (optional): If you’re baking your dip, choose a good melting cheese, such as Monterey Jack, cheddar, or Oaxaca. Just add it to the top and bake until it’s bubbly and golden.
For the best results, blend the dip ingredients using a blender or food processor. Once blended, you can serve it at room temperature like hummus, or transfer it to a baking dish, top with cheese, and bake until warm and the cheese is bubbly.
Perfect Black Bean Dip
- PREP
- COOK
- TOTAL
Think of this as a mash-up of black bean dip and onion dip. Thanks to the addition of cooked sweet onions, this easy bean dip is delicious and perfect when served with pita wedges or chips. While you can serve this at room temperature (more like a hummus), I prefer it baked with cheese on top. For a more traditional sour cream-based dip, see our recipe for creamy onion dip.
Watch Us Make the Recipe
You Will Need
2 tablespoons olive oil
1 medium sweet onion, chopped, like Walla Walla or Vidalia, about 2 cups
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder, see our chili powder recipe
1/8 teaspoon to 1/4 teaspoon cayenne pepper
2 (15oz) cans black beans, drained and rinsed or 3 cups cooked black beans
1/2 cup sour cream
2 to 3 tablespoons water
Spritz of fresh lime
Salt and fresh ground black pepper
1/3 cup shredded cheese, optional for baked dip
Directions
1Cook the onions: In a skillet over medium heat, add the oil, onions, and 1/4 teaspoon of salt. Cook until they are very soft and smell sweet, 15 to 20 minutes. Stir in the garlic powder, cumin, chili powder, and cayenne pepper. Remove from heat and set aside for 5 minutes.
2Make black bean puree: In a blender or the bowl of a food processor, combine the cooked onions, drained black beans, and sour cream. Add 2 tablespoons of water, and then blend. If the mixture is having trouble blending, add one or two more tablespoons of water to help it along.
3Taste, and then season with salt and lime to taste. Serve now, or follow the directions for baked black bean dip below.
4Baked black bean and onion dip: For a baked dip, transfer the bean dip to a small baking dish and top with shredded cheese. Bake in a 350°F (177°C) oven until heated through and the cheese has melted, about 10 minutes.
Adam and Joanne's Tips
- Vegan modifications: Leave out the sour cream and increase the water by a tablespoon or so. The dip will still be delicious. You can also substitute the sour cream with a plant-based sour cream or cream cheese.
- The nutrition facts provided below are estimates.
This bean dip is sooooo good. My husband does not normally like a bean dip or humus but he loves this dip.
That’s amazing, Brenda. Thanks for sharing.
I made this for the first time at the weekend and topped it with spicy Mexicana cheese and heated it in the oven. For such a simple recipe the taste was delicious. Our friends immediately asked me for the recipe. This will definitely be a go-to recipe in the future!
Really enjoyed this as a dip, but my little secret is that I added chilled, fat free beef broth to the leftover dip and called it a summer soup. Loved that as well.
This looks delicious and just the type of thing I need right now. You guys are fabulous and I want to tell you how much I appreciate your great recipes. I also thankful that you take the time to do this for all of us here in the interweb land! I hope your holidays are joyful