Bean Dip Recipe

Prepare aromatics

Finely chop 1/2 cup yellow onion, mince 2 tsp garlic (about 2 cloves), and chop cilantro. If using canned beans, drain and rinse them in a colander; if using cooked beans, measure 3 cups.

Preheat a medium skillet over medium heat.

Sauté aromatics

Add 2 tablespoons olive oil to the preheated skillet. Add the chopped onion and a pinch of salt; cook, stirring occasionally, until the onion is softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add spices and beans

Stir in 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1 teaspoon kosher salt plus 1/2 teaspoon black pepper. Add 1 teaspoon minced chipotle in adobo if using and cook 20–30 seconds to bloom the spices. Add the drained beans and 1 cup broth to the skillet, stir to combine, and bring to a gentle simmer for 3–4 minutes to warm and soften the beans further.

Blend to desired texture

Transfer the bean mixture to a blender or food processor (work in batches if necessary). Add 2 tablespoons fresh lime juice and 1/2 cup Greek yogurt or sour cream if using. Pulse or blend until smooth for a creamy dip, or leave slightly chunky by pulsing less. If mixture is too thick, add up to 1/4–1/2 cup additional broth or water, 1 tablespoon at a time, until you reach the desired consistency.

Adjust seasoning

Taste and adjust salt, pepper, and lime. If you want more heat, stir in a little more chipotle or a pinch of cayenne. Stir in chopped cilantro (about 2 tablespoons).

Optional warm topping

If using cheese, return the blended dip to the skillet over low heat, stir in 1/2 cup shredded cheese until melted and smooth, about 2–3 minutes. Alternatively, spread dip in an oven-safe dish, top with cheese, and broil 1–2 minutes until bubbly and lightly browned—watch carefully.

Transfer dip to a serving bowl. Garnish with diced tomatoes or pico de gallo (1/2 cup), sliced green onions, and extra cilantro leaves. Serve warm or at room temperature with tortilla chips or vegetable sticks.