Cuban Black Bean Dip

Creamy, savory, and bursting with Cuban-inspired flavors, this easy black bean dip comes together in minutes and works just as well for casual snacking as it does for effortless entertaining.

Warm, spiced black beans blended with sautéed onion, green pepper, and garlic create a dip that’s comforting, flavorful, and incredibly versatile.

Serve it with plantain chips for a last-minute appetizer, spread it on sandwiches and wraps like these Portobello Fajita Wraps, or add it to a grazing board with other Cuban goodies like Bocaditos or Croquetas de Jamon for something a little different than the usual hummus.

Your Questions, Answered

Can I skip the sauteing?

You can, but sautéing adds sweetness and depth that raw vegetables won’t provide.

Can I make this smoother or chunkier?
Yes. For a rustic, spoonable dip, pulse just a few times. For a smoother, spreadable texture, blend longer and add a bit more liquid if needed.

Is this dip spicy?
No, it’s very mild as is most Cuban food. If you’d like heat, you can add a pinch of cayenne, red pepper flakes, or a bit of jalapeño when sautéing the vegetables.

More Ways to Use It

• Spread in wraps or sandwiches
• Layer into grain bowls or burrito bowls
• Serve under grilled chicken, shrimp, or roasted vegetables

Flavor Variations

• Add smoked paprika for a deeper, smoky note
• Blend in a spoonful of sour cream or Greek yogurt for extra creaminess
• Add jalapeño or serrano for heat
• Finish with extra olive oil and cumin for a more savory profile

Prep In Advance

This dip is perfect for making ahead. Prepare it up to 3 days in advance and store covered in the refrigerator. Let it come to room temperature or gently rewarm before serving for best flavor.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving, as the dip may thicken slightly as it chills.

Serve It In Style

• Spoon into a shallow bowl and drizzle with olive oil and extra lime juice.
• Top with diced tomato, cilantro, or a few thin slices of green onion.
• Serve with plantain chips, tortilla chips, fresh vegetables, or toasted pita (or all of the above in a pretty chip & dip dish!)

Cuban Black Bean Dip

Cuban black bean dip with onion, green pepper, cumin, and lime. A simple, versatile dip or spread that works for snacking, boards, and sandwiches.

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Course Appetizer

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Servings 6 servings

Author Dianna Muscari

Ingredients  

• 1 tablespoon olive oil
• ¼ cup onion diced
• ½ green bell pepper diced
• 1 clove garlic minced or grated
• 1 can black beans rinsed and drained
• ¼ teaspoon oregano
• ½ teaspoon ground cumin
• 2 tablespoons vegetable broth or water
• ¼ teaspoon sea salt
• Squeeze of fresh lime juice

Instructions 

• Heat 1 tablespoon olive oil in a skillet over medium heat.
• Sauté ¼ cup onion and ½ green bell pepper until tender. Add 1 clove garlic and cook for about a minute.
• Stir in 1 can black beans (drained), tossing to combine with softened veggies. Add ¼ teaspoon oregano and ½ teaspoon ground cumin , stirring to combine. Cook until beans are heated through. Add 2 tablespoons vegetable broth or water and stir, scraping bottom of pan to loosen any browned bits.
• Transfer bean mixture to a food processor or blender, and pulse until you reach the desired consistency. Taste and season with ¼ teaspoon sea salt and a Squeeze of fresh lime juice. (Start with a small amount of salt and taste. Remember canned beans tend to be high in salt content!)
• Scoop into serving dish and garnish with diced tomato, fresh cilantro, scallions or red onion, if desired. Serve warm, room temp, or cold with fresh veggies, or plantain chips!