Think of this as a mash up of black bean dip and onion dip. Thanks to cooked sweet onions this easy bean dip is absolutely delicious and perfect when served with pita wedges or chips.
2 tablespoons olive oil
2 cups chopped onion (1 medium)
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 (15 ounce) cans black beans, drained and rinsed (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
In a skillet over medium heat add the oil, onions and 1/4 teaspoon of salt. Cook the onions 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.
In a blender or 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.
Taste, and then season with salt and lime. Serve or follow directions for baked black bean dip below.
For a baked dip, transfer the bean dip to a small baking dish and top with shredded cheese. Bake in a 350 degree Fahrenheit oven until the dip is warmed through and the cheese has melted on top, about 10 minutes.