This delicious smoky black bean dip is a great recipe to make ahead! Enjoy it as a dip for a tasty appetizer, or use it as a spread for wraps, sandwiches, and tacos.
Have you ever cooked with chipotle chiles? If not, you definitely need to give it a try. They add such a wonderful, smoky flavor to any recipe!
In fact, that’s the secret behind this amazing smoky black bean dip. Topped with a little sour cream and turkey bacon, this dish makes an irresistible snack or appetizer.
I love serving it at parties or on game day. Who doesn’t love a great dip? But I always hope there will be leftovers, because this recipe is just as amazing in tacos, wraps, or sandwiches!
The recipe comes together in one skillet and can be made ahead of time for convenience. It’s great for feeding a crowd or just to have ready in your fridge when the mood strikes!
How to make smoky black bean dip
If you’re looking for a way to spice up the classic bean dip, this recipe adds a whole new level of flavor!
Step 1: Cook the bacon in a large skillet over medium heat, turning occasionally, until browned and crisp. Transfer to paper towels to drain, then crumble once cooled.
Step 2: Heat the olive oil in the same skillet, then add the onion and bell pepper. Sauté until the onion is soft and translucent, about 5 minutes.
Step 3: Stir in the cumin and oregano, then add the beans (undrained) and chipotle pepper.
Step 4: When the mixture starts to bubble, reduce the heat to low and simmer, stirring occasionally, for about 10 minutes or until slightly thickened. Remove from heat and allow to cool.
Step 5: Transfer about a cup of the mixture to a food processor and blend until smooth. Return the smooth mixture to the pan, season with salt and pepper, and mix well.
Step 6: Transfer to a bowl or airtight container and cover. Refrigerate for at least 2 hours.
Step 7: When ready to serve, stir half of the bacon into the dip and sprinkle the other half on top. If desired, mix sour cream with a squeeze of lime juice and dollop on top.
Garnish with cilantro if you like and then dig in!
Variations for this recipe
This recipe can be modified based on personal preferences as well as dietary restrictions.
For a gluten-free and dairy-free option, simply skip the sour cream topping. Or, if you just want to lighten it up a bit, replace the sour cream with plain Greek yogurt.
If you’re looking for something meatless or have vegan friends coming over, just leave out the turkey bacon and sour cream.
You can also play around with the vegetables in this recipe. Feel free to try different kinds of bell peppers, or even throw in a jalapeño if you’re looking for some spice!
What to serve with this dip
My favorite way to enjoy the smoky flavor of this dip is with tortilla chips. They’re simply a perfect combination! In fact, it can be hard not to eat too many.
If you’re trying to keep your carbs lower, celery sticks and carrots are also great for dipping. Their crisp crunch is a nice compliment for the black bean and chile dip.
To be honest, you could eat this dip with a spoon and it would still be fantastic!
Making ahead and storing
This recipe is great to make ahead of time. Before serving, I like to take it out of the refrigerator and let it come to room temperature. I also recommend waiting to add the bacon until you’re about to serve so it stays crispy.
If you have any dip leftover, you can store it covered in the refrigerator for 2-3 days. I highly recommend using any extra for a boost of flavor in a wrap or taco!
Other healthy dip recipes
Looking for some other tasty dips to serve on game day or to enjoy with your family as an appetizer? Here are a few of my favorites that are always a big hit with any crowd:
When you’ve tried this dip, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Smoky Black Bean Dip
Ingredients
- 4 slices turkey bacon
- ½ tablespoon olive oil
- 1 small onion (diced)
- ½ large red bell pepper (seeded and diced)
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 30 ounces black beans (2 cans, undrained)
- 1 chipotle chile in adobo sauce (stem removed, diced)
- Kosher salt and freshly ground pepper
- Sour cream (optional)
- Freshly squeezed lime juice (optional)
- Chopped fresh cilantro (optional)
Instructions
- Cook the bacon in a large skillet over medium heat, turning occasionally, until browned and crisp. Transfer to paper towels to drain, then crumble once cooled.
- Heat the olive oil in the same skillet, then add the onion and bell pepper. Sauté until the onion is soft and translucent, about 5 minutes.
- Stir in the cumin and oregano, then add the beans (undrained) and chipotle pepper.
- When the mixture starts to bubble, reduce the heat to low and simmer, stirring occasionally, for about 10 minutes or until slightly thickened. Remove from heat and allow to cool.
- Transfer about a cup of the mixture to a food processor and blend until smooth. Return the smooth mixture to the pan, season with salt and pepper, and mix well.
- Transfer to a bowl or airtight container and cover. Refrigerate for at least 2 hours.
- When ready to serve, stir half of the bacon into the dip and sprinkle the other half on top. If desired, mix sour cream with a squeeze of lime juice and dollop on top.
Oh stop, this dip looks amazing!! I was exactly thinking of how to include this in taco night!
Mary – It’s good, that’s for sure! Let me know what you think if you try it.