Black Bean Dip

 

The summer before we got married, Harper came across a recipe for black bean dip. Neither of us can remember the source, but we think it was on a package–taco seasoning, maybe? I’ve looked for the original online and haven’t had any luck. Anyway, Harper made it before a family get together, and after we made a few adjustments, it was a big hit. We’ve been making and sharing our version for the past twelve years.

I guess this dip is one of my pregnancy cravings, because I’ve made and consumed more of it in the past month than I care to admit. Sometimes I think I need to make another batch just so Harper won’t realize how much I’ve eaten!

I know the original didn’t have cilantro, and there was one other thing we added. I think it was the lime; Harper thinks it was the Rotel. Without either one, something is missing, though, so don’t skip those ingredients.

It’s super simple. The hardest part is remembering to set out the cream cheese ahead of time so it can soften!

Black Bean Dip Recipe

Ingredients:

- 1 can black beans, drained and rinsed with warm water
- 12 ounces cream cheese (1 1/2 blocks), softened to room temperature (I sometimes use Neufchatel instead of regular cream cheese.)
- diced cilantro (I use about a cup or cup and a half because I really like cilantro)
- 1 can Rotel, drained
- 1 lime, squeezed
- 1/2 package taco seasoning (I use the hot stuff)
- 1/2 teaspoon Kosher salt

Directions:

Mix cream cheese, taco seasoning, and salt in blender until smooth. Scrape down the sides to avoid lumps. Add Rotel, cilantro, beans, and lime juice; mix until incorporated and desired consistency is reached. (I like it when the beans have just started to break down, but you can make it as chunky or smooth as you like.)

I like to refrigerate it for several hours or overnight to let all the flavors really combine.

It’s great on tortilla chips and Fritos, but it’s also delicious on tacos and fajitas.

Let me know if you try it! Now, please excuse me while I go eat some more…

–Natalie

Photography Notes:

Most of these shots were ISO 680;  f/1.8;  1/160 sec. They were all taken with my 50mm lens and Nikon D800.

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3 Responses to Black Bean Dip

  1. Robyn says:

    You know I love this dip! Thanks for posting and reminding me that I haven’t had it in a while.

  2. Laura Lacy says:

    That sounds fantastic. I will have to try it!!

  3. Laura Lacy says:

    I made the dip. I love it. Thanks for sharing!

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