Zesty Bean Dip Recipe

Prepare beans

Drain and rinse the canned black beans and cannellini beans thoroughly in a colander under cold running water. Shake off excess water and transfer beans to a large mixing bowl.

Reserve about 2 tablespoons of whole beans for garnish if you want texture, then proceed with the remaining beans for the blended dip.

Add the fresh lime juice, optional lemon juice, and lime zest to the bowl with the beans.

Roughly chop the cilantro and green onions and add them to the bowl. Peel the garlic cloves and add them as well.

Sprinkle in the ground cumin, smoked paprika, ground black pepper, kosher salt, and red pepper flakes over the bean mixture so the flavors are distributed before blending.

Pour in the extra-virgin olive oil and add the Greek yogurt or sour cream. These provide creaminess and help emulsify the dip.

Transfer the mixture to a food processor or high-speed blender. Pulse 6–10 times, then blend continuously for 20–40 seconds until mostly smooth but with some small texture remaining. Scrape down the sides and blend an additional 10–20 seconds if you prefer a silkier dip. If the dip is too thick, add 1–2 tablespoons of water or additional lime juice and pulse to combine.

Taste and adjust seasoning: add more salt, lime juice, or red pepper flakes as needed.

Transfer the dip to a serving bowl. If you reserved whole beans, sprinkle them on top along with the diced tomato (if using) and extra cilantro leaves. Drizzle a teaspoon or two of olive oil over the top and add a few grinds of black pepper.

Serve with lime wedges and tortilla chips or vegetable crudités. The dip can be served immediately or chilled for 30 minutes to let flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.