- The recipe uses a food processor (plus a splash of warm water) to emulsify beans, sour cream, and seasonings into a silky, scoopable consistency.
- The lime juice and fresh cilantro bring fresh acidity and herbal brightness that cut through the beans’ richness.
- Ready in about 10 minutes and served with corn tortilla chips, this dip turns simple pantry staples into a shareable, crowd-pleasing snack.
It doesn’t get much easier than this velvety bean dip from longtime food blogger Phoebe Lapine. It’s made with just a handful of ingredients — mostly things you probably already have on hand, including canned black beans — and a food processor so it’s ready to eat in about 10 minutes. Dollops of sour cream both in and on top add richness, while lime juice and cilantro brighten the dip and balance the salty tortilla chips. It’s a winner any time of year, whether for yourself or to share with guests.
Why it’s important to rinse canned beans
Rinsing the canned black beans before blending removes excess sodium and cooking liquid, preventing the dip from becoming too salty or watery. It also gets rid of any lingering metallic notes for a cleaner taste and washes away some of the water-soluble sugars called oligosaccharides that may cause bloating.
Notes from the Food & Wine Test Kitchen
- For an alternative to sour cream, try mixing in Greek yogurt instead.
- If time allows, chill the dip briefly before serving. Letting the dip rest in the fridge for at least 30 to 60 minutes gives time for the flavors to meld and deepen.
- This recipe is easy to customize. For a chunkier dip, pulse it a few times instead of fully blending (be sure to finely chop the garlic first if you’re going this route). You can also stir in or top the dip with fun extras like chopped jalapeños, corn kernels, a drizzle of olive oil, or a sprinkle of cheese such as Cotija or cheddar.
