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Adventures in food for curious cooks.

Mexican Black Bean Dip


Mexican Black Bean Dip

Lynley Jones

Mexican flavors in a dip for tortilla chips or a spread for veggie burgers or sandwiches. So good!


Mexican Black Bean Dip.jpg

2 15-ounce cans of unsalted black beans, drained


1 jalapeno, roughly chopped (or less, depending on your heat tolerance)

1 tablespoon freshly squeezed lime juice (or more to taste)

2 teaspoons coarse salt (plus a bit more if needed at the end)

1/2 teaspoon ground cumin


1.  Add the beans to the bowl of a food processor along with a small handful of cilantro sprigs that have been roughly chopped or torn. Add all the other ingredients and blend thoroughly. Taste and if needed, add another pinch of salt, an extra squeeze of lime or a few more cilantro leaves. When it tastes so good you just want to keep eating it, you're done.


Fresh ground cumin with other ingredients for Mexican black bean dip.jpg

I served this at a recent backyard party and people couldn’t get enough. It’s easy to make, and it’s the perfect thing to showcase super-fresh cumin. Besides serving it with tortilla chips, you can also use it as a spread on a wrap or sandwich, like Mexican Pinwheels.