Recipe: Spicy Black Bean Dip

We’ve been doing some spring cleaning around here.  It feels good to purge every now and then.  I have to admit though, I’m somewhat of a hoarder.  I don’t keep things just for the sake of keeping them but most of the time it’s because I find sentimental value with certain items and I can’t let go of them.  This hoarding behavior recently has transferred somewhat into my kitchen cabinet.  It’s not that I’m sentimental towards a can of tomatoes or anything, but in Shanghai, when you see something at the store that you might need in the future, you have to go ahead and grab it. After all, you never know when they’ll have it in stock again.  It’s almost like a sense of security, knowing that if I’m whipping a dish up and need that emergency can of tomatoes, it’s there for me.  Aww, thanks can of tomatoes.  You’re the best!  Thus, that’s why I have a lot of stuff just hanging around in my pantry.  But it’s spring!  A time for new beginnings!  So it’s time.  Time to purge.  My goal last week and for the next few weeks will be to try to use at least one existing item from my pantry.  Kind of fun actually.  Feels like a Top Chef Quick Fire challenge.

I came across this easy peasy recipe for a spicy black bean dip from Alice of Savory Sweet Life.  I was like ‘hey, I have that in my pantry right now’ and you probably do too!  All you need is a can of black beans, some salsa (I used Rotel, hot – because everything tastes better spicy to me), some spices and some lime juice and cilantro to add some freshness.

Black Bean Dip1

Black Bean Dip2

I think next time I would use fresh garlic and grind it with the salt to make a paste first, then add it to the dip.  But otherwise for a super quick recipe this makes for a perfect afternoon snack.  I would make this for a picnic or dinner party with friends and fancy it up by making guacamole and pico de gallo to have dip 3 ways!

Recipe: Healthy Spicy Black Bean Dip
Prep Time: 5 min | Total Time: 5 min | Servings: 4-6


15 ounce can black beans, drained and rinsed
1/4 cup fresh salsa
1/4 cup fresh cilantro, including stems
2 tablespoon fresh lime juice
1 teaspoon cumin
1/2 teaspoon garlic salt
1/4 teaspoon chili powder
1/4 teaspoon kosher salt

1. Place all the ingredients in a food processor and pulsate until the black beans and cilantro are nearly blended.  Add up to a tablespoon of water to thin the dip if necessary.

2. Serve with tortilla chips or fresh cut vegetables like bell pepper strips, cucumbers, zucchini, celery, snap peas, or carrots.

One comment

  1. Cathy Lin

    Hi the hungriest panda,

    I have really enjoyed reading your articles and the recipes you posted. And, I love the pictures that you showed step by step! Very entertaining, professional and beautiful! ~ I like it better than Rachel Ray’s! 🙂

    Thank you!!!

    > >

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