Bean Dip Recipe

Prepare vegetables

Finely chop 1/2 cup onion, mince 2 tbs garlic (about 2 cloves), and if using, seed and finely chop 1 jalapeño. Thinly slice 2 green onions and chop 2 tbs cilantro. Drain and rinse the canned black and pinto beans; set aside to drain thoroughly.

Heat a skillet over medium heat and add 1 tbs neutral oil (not listed separately; use a small amount). Add the chopped onion and a pinch of salt; sauté 4–5 minutes until softened and translucent. Add the minced garlic and chopped jalapeño; cook 30–45 seconds until fragrant.

Stir in 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp chili powder; cook 20–30 seconds to bloom the spices. Remove from heat and let cool 2–3 minutes.

In a food processor or high‑speed blender add the drained black beans (2 cups) and pinto beans (1 cup). Add the sautéed aromatics and spices.

Add 4 oz softened cream cheese and 1/2 cup Greek yogurt (or sour cream). Pulse to combine until mostly smooth but still slightly chunky, about 8–12 pulses depending on desired texture. Scrape down the sides as needed.

With the processor running, add 1 tablespoon fresh lime juice and season with 1 tsp kosher salt and 1/2 tsp black pepper. Blend once or twice more to incorporate. Taste and adjust: add more salt, lime, or a splash of water (1–2 tbs) to loosen if too thick.

Transfer the bean dip to a serving bowl. Stir in 2 tbs chopped cilantro. Smooth the top with a spoon, drizzle 1 tbs olive oil over the surface if using, and sprinkle the sliced green onions.

Serve immediately with 4 cups tortilla chips or vegetable crudités. Alternatively chill for 30 minutes to let flavors meld; bring back to room temperature before serving.