This creamy black bean dip recipe has just the right amount of flavor and seasonings, and it’s perfect for any menu, and it’s so easy to make! Lucky for me (and my friends!), I’m serving it up with Mission® Strips Tortilla Chips. Talk about party fun! I’m serving it up with Mission® Strips Tortilla Chips because they’re just the perfect thing for this dip; nice and crunchy, made with only 4 ingredients, including sea salt. You gotta have salty chips for this. FLAVOR! Let’s talk about how we make the dip, shall we? Alternatively, you can roast the jalapeño in the oven at 400 degrees Fahrenheit for about 20 minutes or so, until the skins blackens and bubbles up. Remove the jalapeño and peel off the skin. A towel will help, or you can use a fork. Discard the skin. Learn more about how to roast chili peppers here. Process everything until the dip is nice and smooth and extra creamy. You can add in a bit more crema or sour cream if you’d like. BOOM! DONE! Super easy, right? The roasted jalapeño pepper makes this particular Black Bean Dip recipe a standout from others because of that wonderful roasted pepper flavor. Or hey, use both! It’s all about the party crowd-pleasing factor, to be honest. I actually like to make a few different versions of this recipe for our gatherings, one with roasted poblano for the low to no-heat crowd, one with roasted jalapeño for the spicy food lovers, and sometimes one with extra jalapeño and a habanero or 2 for the crazy ones. Like me! You know who they are! Come on, my friends! It’s time to spice up the holidays!
Storage & Leftovers
Storing your Black Bean Dip in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate it promptly.
