Black Bean Dip with Tortilla Chips

Ash Tyrrell

Black Bean Dip with Tortilla Chips

I just finished making this Black Bean Dip with Tortilla Chips, and I honestly can’t wait to share it. The moment I scooped it up with a crunchy chip, I knew this recipe was a keeper.

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Prep Time 10

Cook Time 15

Servings: 8

Ingredients Method Notes

Ingredients

Black beans – 2 cans 15 oz each, drained and rinsed – These form the hearty base of the dip, giving it a creamy yet slightly chunky texture; rinsing removes excess sodium and improves flavor balance.
Cream cheese – 8 oz softened – This creates the rich, smooth consistency; letting it soften first helps it blend easily without lumps.
Sour cream – ½ cup – Adds light tanginess and prevents the dip from tasting too heavy or dense.
Salsa – 1 cup – Brings moisture acidity, and spice; chunky salsa works best for texture and visual appeal.
Green onions – 3 tablespoons finely chopped – Adds fresh onion flavor without overpowering the dip; finely chopping ensures even distribution.
Ground cumin – 1 teaspoon – Enhances the earthy flavor of black beans and adds warm Southwestern depth.
Chili powder – ½ teaspoon – Provides gentle heat and smoky notes without making the dip overly spicy.
Salt – ½ teaspoon adjust to taste – Balances all flavors and enhances the natural taste of the beans and dairy.
Shredded cheddar cheese – 1 cup – Melts smoothly and adds sharp savory richness; freshly grated cheese melts better than pre-shredded.
Tortilla chips – as needed for serving – Choose thick sturdy chips so they hold up well when scooping the dip.

Method

Start by adding the drained black beans to a food processor. Pulse them until they form a thick but slightly textured paste. I like leaving a bit of texture for a more rustic feel.
Transfer the bean mixture to a bowl and add softened cream cheese and sour cream. Stir until everything is smooth and well combined. This is where the dip starts to look rich and inviting.
Mix in the salsa, green onions, cumin, chili powder, and salt. Each ingredient builds layers of flavor, so make sure everything is evenly distributed.
Fold in half of the shredded cheddar cheese, saving the rest for topping. This ensures the dip stays cheesy throughout and not just on the surface.
Spread the mixture into a baking dish and sprinkle the remaining cheese on top. Heat it in the oven or microwave until warm and bubbly. The melted cheese creates an irresistible finish.
Remove the dip from heat and let it cool slightly. Serve it warm with tortilla chips on the side for easy scooping.

Notes

I always taste and adjust seasoning before heating. Sometimes a pinch more salt or cumin makes a big difference.
When I want a smoother dip, I blend half the beans and leave the rest whole. It adds great texture.
I like warming the tortilla chips slightly in the oven; it makes the whole snack feel fresher.
If the dip thickens too much, I stir in a tablespoon of milk or water to loosen it up.