Black Bean Dip


Serves 4
2 (14 ounce) cansPastene Black Beans, drained and rinsed
1yellow onion, chopped
1 TbspPastene Minced Garlic
2 TbspPastene Extra Virgin Olive Oil
1 tspground cumin
½jalapeño pepper, seeded and chopped
Juice of ½ lime, save wedge
cilantro, roughly chopped as garnish
salt and pepper to taste


  • In a medium saucepan, combine garlic, onion, jalapeno and one tablespoon of olive oil and cook until lightly brown. Place into a shallow bowl, cover, and refrigerate until cold.
  • In a food processor, add one tablespoon of olive oil, black beans, cumin, and cooked ingredients. Lightly pulse until mixture is chunky but smooth.
  • Place dip in a serving bowl surrounded by chips for sharing.
  • Garnish with lime wedge and cilantro. Chef’s note: Parsley may substitute for cilantro.


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