This made-from-scratch Black Bean Dip recipe is reminiscent of one from a Texas area restaurant chain, that I've been toying with for a while, and I think I got it just right. I love its ultra-smooth texture and buttery flavor. It is excellent eaten with chips or for dipping fresh tortillas into.
This ingredient list is short and to the point. I like to start with dry black beans because it allows me to take control of the flavor. Cooking them in chicken stock, with a good amount of salt and some lime, makes them way better than canned.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Even with using dry beans, this recipe can be ready quickly. I cook them in an instant pot or electric pressure cooker and they are ready in 25 minutes. While they cook, I cook some diced onions in butter, then whizz it all up in a food processor until smooth.
You can top it any way you like, or not at all, but I like to make things look good so I top it with some Pico de Gallo and a few jalapeno slices. Use more or less jalapeno depending on your spice tolerance.
Notes & Tips
If you have the time, soak the beans overnight with 2 teaspoons of baking soda per pound of beans, and half a lime. The baking soda helps break down the enzyme that makes you gassy, helping make you less gassy. It really works, I notice a big difference when I do it.
If the dip starts to thicken when keeping warm on the stove, just stir in a little extra chicken stock to keep it the proper consistency.
If you want, you can use canned black beans. Just drain them really well, and puree them in a food processor until smooth. Drizzle in chicken stock until they are smooth and add the juice of a lime. Season and follow the remaining instructions.
If you would like to keep this vegetarian, swap the chicken stock for vegetable stock. And drop the butter and use olive oil. It will still hold the integrity of the recipe.