Betsy and I hosted a Cinco de Mayo happy hour last week and I wanted to make a few different dips to go along with the ‘ritas and ‘ronas. Guacamole and pico de gallo were requested, but I wanted a third dip that was a bit experimental.
The only thing I new for sure about this dip is that I wanted it to have black beans in it.
My plan was to just mix stuff in until I had something that was tasty on a chip.
Luckily it didn’t take me too long to get there even though the ending dip ended up being kind of a strange orange color.
Black Bean Chili Dip
Yield: 5 cups
4 Cups black beans, cooked
1/4 red onion, diced
2 red jalapenos, minced
Small handful cilantro, minced
2 Tablespoons olive oil
1/2 Cup sour cream
1-2 Tablespoons chili powder
1 Teaspoon cayenne pepper (optional)
Salt and pepper
Tortilla chips for dipping
1) Cook beans if using dry beans.
2) Mix beans with veggies and stir in olive oil and sour cream.
3) Add spices to taste and serve with chips.
If you’re in a rush, you can 100% use canned beans for this dip.
I find that dried beans have a slightly firmer texture which I liked in this dip. If you want a softer dip though, then you should just use canned.
If you’re using dried, soak them in cold water overnight to make them easier to cook. I never really noticed it before but soaked black beans are actually purple!
Of course, after you boil them in salted water for an hour or so they soften up and turn a more familiar color. Mine still weren’t exactly black, but whatever. They tasted good already.
I kind of just tossed stuff into the bowl for this guy. I started with some red onion and cilantro. I had these leftover from the guacamole and pico so I figured it should work in this dip also.
I also added in a few diced red jalapenos to give it some heat.
The dip was pretty dry at this point. In fact, it was more like a black bean salad then a dip. So I found some good stuff to add to it that would hopefully make it more dip-like.
I added a good drizzle of olive oil and some sour cream and I liked where it took me. It made them kind of a strange black/white color, but the consistency was good. You could add more sour cream or greek yogurt if you wanted it even creamier.
Now it was just a seasoning game for me. For some reason I grabbed chili powder. It was a good grab.
Mix in a Tablespoon or two of that along with some cayenne if you want it spicier. Then season it with salt and pepper and you’re all set!
As with most dips, this gets better if you let it chill in fridge for an hour or so before serving.
The requisite dip-on-a-chip shot:
This was a pretty unique dish. Most people couldn’t quite put their finger on what the flavors were, but they had no problem eating two big bowls of it. It’s a lot heartier than other Tex-Mex dips so it’s great for a dip-based happy hour.
As with most the recipes I make, I encourage you to customize this guy as you go. There’s all kinds of veggies or spices you could add to this to make it your own.