Make Ahead

Sweet 'n Spicy Black Bean Dip

September  3, 2013
0 Ratings
  • Makes 1-1/2 cups dip
Author Notes

This is a fun party dip that hits on almost every flavor imaginable. It's made with black beans and Mexican spices, topped with pineapple (sweet & sour), queso fresco (salty & umami) and a drizzle of sriracha (spicy). As an added bonus, I also tried to combine textures - soft dip, crumbly cheese, juicy pineapple, and crunchy chips for dipping. —foxeslovelemons

What You'll Need
  • 15.25 ounces black beans
  • 1 clove garlic
  • 2 tablespoons Greek yogurt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup chopped pineapple
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup crumbled queso fresqco
  • 2 tablespoons Sriracha
  • Plantain chips or tortilla chips, for serving
  1. In food processor, pulse beans, garlic, yogurt, cumin, chili powder, salt and cayenne until smooth.
  2. Transfer to serving dish; top with pineapple, cilantro, queso fresco and hot sauce, if desired.
  3. Serve with chips for dipping.
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