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Creamy Black Bean Dip


  • 15 ounces one can black beans, rinsed and drained
  • Two 8-ounce packages cream cheese*
  • 3 cloves garlic
  • 1 small onion or half a medium-sized one
  • 2-3 tablespoons chopped cilantro
  • 8 ounces cherry tomatoes or any tomatoes you have/like
  • 1/4 teaspoon cayenne powder or more if you like it spicy
  • 1 lime
  • salt and pepper to taste


  • First we make salsa. In a food processor, pulse the garlic, onion, cilantro, tomatoes, and juice from half the lime until well blended but still chunky. You don't want this to be completely smooth. Pulse. Try not to eat all the salsa once made too; that's a tough one. 
  • Now we blend together the cream cheese, black beans, juice from the remaining half of lime, and cayenne. Just blend until smooth. 
  • Stir (by hand) the salsa into the cream cheese mixture. Taste, and add salt and pepper to your liking. 
  • Serve chilled with lots of tortilla chips. This dip is a somewhat funky color, so I like to garnish the top with a few black beans so everyone knows where that color is coming from. Enjoy!


*Pro tip: I usually use one reduced fat cream cheese and one regular. With how flavorful this dip is, you could easily use two reduced fat cream cheeses and no one will be the wiser.