Bean Dip Recipe

Drain and rinse

Drain the canned beans and rinse under cold water. If you prefer a looser dip, reserve 1/4 cup of the can liquid and set aside.

Peel and roughly chop the garlic. Finely dice the half onion (about 1/2 cup). Seed and chop the jalapeño if using. Chop the cilantro and measure other ingredients.

Soften onion & garlic

In a small skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and a pinch of salt; sauté for 4–5 minutes until softened and translucent. Add the chopped garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly. (This step mellows raw onion/garlic; skip if you prefer a bright raw flavor.)

Combine in blender or food processor

Add the drained beans, sautéed (or raw) onion and garlic, lime juice, remaining 1 tablespoon olive oil, 2 tablespoons water or reserved bean liquid, cumin, smoked paprika, salt, and black pepper to a food processor or blender. Add the chopped jalapeño (start with half and add more to taste) and most of the cilantro (reserve some for garnish).

Process to desired texture

Pulse or blend until smooth for a creamy dip (30–60 seconds), scraping down the bowl as needed. For a chunkier dip, pulse briefly until mixed but still textured. If the mixture is too thick, add additional water or reserved bean liquid 1 tablespoon at a time until you reach desired consistency.

Taste and adjust seasoning: add more salt, lime juice, cumin, or smoked paprika as desired.

Spoon the dip into a serving bowl. If desired, drizzle 1 teaspoon olive oil on top and sprinkle with crumbled queso fresco, chopped tomatoes, and remaining cilantro. Serve at room temperature or chilled with tortilla chips, vegetable sticks, or warm pita.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving; thin with a splash of water or lime juice if it thickens.