Bean Dip Recipe

Drain and rinse the canned beans well. Finely chop the onion, mince the garlic, chop the cilantro, thinly slice the green onion, and mince the pickled jalapeño if using. Reserve a small amount (1–2 tablespoons) of the pickling liquid if you like extra tang.

Sweat onion & garlic

In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Process beans

Place the drained pinto and black beans in a food processor or high-speed blender. Add the cooked onion and garlic (or raw if skipping the cooking step), the remaining 1 tablespoon olive oil, ground cumin, smoked paprika, chili powder, salt, black pepper, and lime juice. Pulse 6–10 times until the mixture reaches your desired texture—leave it a little chunky for a rustic dip or blend longer for very smooth. Scrape down the sides as needed.

Adjust creaminess

If the mixture is too thick, add the Greek yogurt or sour cream and pulse to combine. If still too thick, add the reserved bean liquid or water 1 tablespoon at a time until the dip spreads easily but is not watery.

Transfer the dip to a serving bowl. Fold in half of the chopped cilantro, green onion, and minced pickled jalapeño if using, reserving the rest for garnish. Sprinkle the top with crumbled queso fresco or feta if using, the remaining cilantro and green onion, and an extra pinch of smoked paprika. Serve with tortilla chips, vegetable crudités, and lime wedges on the side.

The dip can be made up to 2 days ahead. Store covered in the refrigerator. Before serving, stir and adjust seasoning and texture with a splash of lime juice or water if it has thickened.