Bahama Mama Black Bean Dip Recipe
Gluten Free - Black Bean/ Pico De Gallo/ Citrus Sour Cream/ Tortilla Chips
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Ingredients
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Black Bean Dip
Pico de Gallo
Citrus Sour Cream
To Serve
Method
Black Bean Dip
- 1
Prepare beans
Drain and rinse the canned black beans thoroughly. Shake off excess water.
- 2
Blend base
In a food processor or blender, combine the drained black beans, chopped red onion (reserve a tablespoon for garnish if desired), chopped cilantro (reserve a little for garnish), 2 tablespoons fresh lime juice, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- 3
Process to desired texture
Pulse 8–12 times until mixture is mostly smooth but still has some texture. If dip is too thick, add up to 2 tablespoons of water, 1 tablespoon at a time, and pulse again until you reach a creamy, scoopable consistency.
- 4
Adjust seasoning
Taste and adjust salt, lime, or cumin as needed. Transfer the black bean dip to a serving bowl and cover to keep warm at room temperature or slightly chilled while you finish the other components.
Pico de Gallo
- 5
Combine the diced tomatoes, diced onion, minced jalapeño (if using), 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice and 1/4 teaspoon kosher salt in a small bowl. Stir gently to combine.
- 6
Let the pico rest for 10–15 minutes at room temperature to allow the flavors to meld. Taste and adjust salt or lime juice if necessary.
Citrus Sour Cream
- 7
In a small bowl, whisk together 1/2 cup sour cream, 1/2 teaspoon lime zest, 1 teaspoon lime juice, 1/4 teaspoon honey or agave (optional) and 1/8 teaspoon kosher salt until smooth and slightly airy. Chill briefly if you prefer a firmer dollop.
To Serve
- 8
Spoon the black bean dip into a shallow serving bowl, smoothing the top with the back of a spoon.
- 9
Spoon 1/3–1/2 cup of pico de gallo in the center or scatter across the top of the dip for bright freshness.
- 10
Dot 2–3 teaspoons of the citrus sour cream over the pico or pipe small dollops around the dip for visual contrast.
- 11
Garnish with the reserved cilantro leaves and the reserved tablespoon of finely chopped red onion. Serve immediately with 6 oz of gluten-free tortilla chips and lime wedges on the side.
- 12
If making ahead: store the black bean dip, pico and citrus sour cream separately in airtight containers in the refrigerator up to 2 days. Assemble just before serving to maintain chip crunch and pico freshness.