Our Recipe Archive

A flavorful black bean dip is an incredibly versatile appetizer that pairs perfectly with crispy tortilla chips, fresh vegetables, or warm flatbreads. Its rich texture and balanced flavor profile make it a crowd-pleasing addition to any party platter, game-day gathering, or casual afternoon snack. The simple preparation allows it to fit seamlessly into any event menu throughout the year.

Main Ingredients:

• 1/4 cup extra-virgin olive oil
• 2 small yellow onions, chopped
• 4 cloves garlic, peeled and chopped into large chunks
• 2 jalapeño peppers, seeded and chopped
• 2 (15.5 oz) cans black beans, drained and rinsed
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground cumin
• 2 tablespoons fresh lime juice
• 3 tablespoons water
• (Optional) 1/4 cup fresh chopped cilantro, plus extra for garnish
• (Optional) Tortilla chips, Jicama sticks to dip

Meal Type:

• Snacks
• Appetizers

Cooking Method:

• Blended & Processed 
• Stovetop

Instructions:

1. Sauté:
   • Pour the extra-virgin olive oil into a small saucepan set over medium temperature.
   • Add the chopped onions, garlic pieces, and jalapeños, cooking and stirring periodically for roughly ten minutes until the vegetables soften completely without letting them color or brown.
2. Combine Ingredients:
   • Move the softened vegetable mixture into the bowl of a food processor or a blender.
   • Combine this with the rinsed black beans, salt, ground cumin, freshly squeezed lime juice, and water (and fresh cilantro if using).
3. Purée and Adjust:
   • Process the mixture continuously until it reaches a smooth consistency.
   • If the texture seems excessively dense, gradually incorporate small splashes of extra water or lime juice to achieve the desired thickness.
   • Sample the dip to modify the spices as needed, move it to a clean bowl, and present it at your preferred temperature alongside tortilla chips, jicama sticks, or other dipping items.

Camp Cooking

This recipe can be adapted for outdoor preparation using a portable camp stove and a cast-iron skillet. Sauté the onions, garlic, and jalapeños in the skillet over the portable burner until soft. Instead of an electric food processor, add the black beans and remaining flavorings directly into the warm skillet, then use a heavy fork, potato masher, or the back of a clean camp spoon to manually mash the ingredients into a thick, chunky, dip.

Recipe Links (External Source):

• Food Network – Black Bean Dip Recipe
• Fountain Avenue Kitchen – Black Bean Dip (or Salsa or Salad) Recipe
• Once Upon a Chef – Black Bean Dip
• Takahama, Valerie, et al. How to Guide Girl Scout Daisies through 5 Flowers, 4 Stories, 3 Cheers for Animals. Girl Scouts of the U.S.A., 2010, p. 90.

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