Spicy Black Bean Dip

We are cranking up the heat a notch with this extremely delicious spicy black bean dip! We’ve packed these beans full of flavour so they make a wonderful addition to chicken taco bowls, salads, tacos, fajitas, nachos, or on their own served with crispy pita chips! Keep a batch of this dip in your fridge to easily add a tasty source of fiber to your meals throughout the week.

  • 2-3 tbsp. olive oil
  • 1 medium cooking onion; finely chopped
  • 3 large cloves garlic; minced
  • 2 chillies in adobo sauce; finely minced. 
  • 1 can black beans, drained and rinsed
  • ½ tsp. + a pinch cumin
  • ½  tsp. dried oregano
  • salt and pepper 
  • 1 cup low sodium chicken stock, divided
  • 4-5 generous tbsp. salsa
  • generous squeeze of fresh lemon juice

Pita Crisps: (Optional)

  • 2-4 Lebanese Style Pita Breads (such as Cedar Bakery)
  • Olive oil
  • salt

What you will need:


Prep Time: 5 minutes  * Cook Time: 25 minutes

  1. Start by heating olive oil in a large non-stick wok to a medium-high heat. If you don’t have a wok, a large non-stick pan will work. 
  2. Add onions and cook until starting to brown and tender. About 5 minutes. Stir occasionally. Reduce heat to medium-low, add garlic and adobo chilies. Mix together.
  3. Add beans, cumin, oregano, salt, pepper, 1/2 cup chicken stock, and salsa. Reduce heat and simmer until most of the chicken stock has reduced. Add the additional 1/2 cup chicken stock and simmer for about 10 minutes until the beans are tender. About 20 minutes total simmer time.
  4. Finish with a generous squeeze of fresh lemon juice. 
  5. To make the pita crisps, preheat the oven to 350 degrees F. Slice each pita bread into 6 quarters and place on a large baking sheet. Brush one side of the pitas with olive oil and season lightly with salt. Bake for 7 minutes until slightly golden brown. Let cool briefly before serving or make ahead of time. They will continue to crisp up as they cool down. Pita crisps can be stored at room temperature in a zip lock bag for 2-3 days. Tip: Make sure they are completely cooled before transferring to a zip lock bag or they will become soggy.

One thought on “Spicy Black Bean Dip

  1. Pingback: Spicy Black Bean Dip — The Rustic Kitchen | My Meals are on Wheels

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