Heat a medium skillet over medium heat. Add 1 tablespoon olive oil. Once shimmering, add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and chopped jalapeño and cook 30–60 seconds until fragrant. Stir in the ground cumin, smoked paprika, and ground coriander and cook another 20–30 seconds to bloom the spices.

Blend the Dip

Transfer the cooked aromatics to a food processor or blender. Add the rinsed black beans and pinto beans, 1 tablespoon broth, and 1/2 cup Greek yogurt or sour cream. Pulse or blend to a mostly smooth but slightly chunky consistency (about 30–60 seconds), scraping down the sides once. If the dip is too thick, add up to 1 tablespoon more broth or a splash of water to reach desired creaminess.

Season & Finish

Add 1 tablespoon fresh lime juice, 1/4 cup chopped cilantro, 1 teaspoon salt, and 1/2 teaspoon black pepper to the blended beans. Pulse briefly to combine (5–10 seconds). Taste and adjust salt, pepper, or lime juice as needed. If you want more heat, stir in some finely chopped jalapeño or a pinch of cayenne.

Optional Warm Finish

For a warm dip, scrape the blended mixture into a small ovenproof dish, smooth the top, and heat in a 350°F (175°C) oven for 10–12 minutes until warmed through. Alternatively, warm gently in a skillet over low heat for 4–6 minutes, stirring frequently so it doesn’t stick.

Garnish & Serve

Transfer dip to a serving bowl. Garnish with additional chopped cilantro, diced tomato, crumbled queso fresco, sliced green onions, and a drizzle of olive oil if desired. Serve with tortilla chips, vegetable sticks, and lime wedges alongside.