I can’t believe it has taken me a whole year to share this recipe with you! If your looking for a great Cinco de Mayo appetizer look no further.
I made this dip last year for the first time for my 1st annual Cinco de Mayo party, and truthfully several more times in between. It’s so delicious, that my brother and I ate the whole batch we had made for the party before the guests had arrived. Ya, clearly not the best hostess, lol. But the good news is that it is quick and easy to make. I like it best served warm, but you can make it ahead of time and just reheat in the microwave before serving. It also goes really well served with homemade guacamole and salsa, which are always a must!
Just one piece of advice; make sure you make a double batch
Smooth and creamy warm black bean dip.
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 1 16 oz can black beans (about 2 cups), drained and rinsed
- 1 1/4 cup vegetable or chicken stock
- 4 tablespoons salsa
- 1/4 teaspoon cumin
- pinch of cayenne
- 1/4 teaspoon salt
- black pepper
- Heat a large skillet over medium heat. Add butter, and melt. Add chopped onion and cook, stirring occasionally until soft and translucent, about 5 minutes. Add in minced garlic, and cook just until fragrant, about 30 seconds. Add in beans and stock. Stir occasionally until beans are tender and most of the stock has reduced, about 15 minutes.
- Transfer warm bean mixture to a food processor, add in the salsa, cumin, cayenne, salt, and pepper. Puree until smooth, about 3 minutes.
- Transfer to a bowl and serve warm.
This is best served warm. Can be made ahead of time and reheated.