Traditional recipes

Red Bean Dip with Cumin and Cilantro

Red Bean Dip with Cumin and Cilantro

Makes 1 1/2 cups Servings


  • 1 15-ounce can red kidney beans, drained
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, finely chopped
  • 3/4 teaspoon ground cumin
  • 1/2 small red onion, chopped
  • 1/4 cup chopped fresh cilantro
  • Assorted cut-up vegetables (such as carrots, celery, and bell pepper)
  • Pita bread triangles, toasted

Recipe Preparation

  • Place beans in medium bowl. Mash with fork until almost smooth. Add sour cream, lemon juice, garlic, and cumin; blend well. Mix in onion and cilantro. Season dip with salt and pepper. Transfer to small bowl. Let stand at least 30 minutes to blend flavors. DO AHEAD Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.

  • Place dip in center of platter. Surround with vegetables and pita triangles.

Recipe by Anita L S EberhardtReviews Section

Healthy Black Bean Salsa Dip with Cilantro and Lime

A super Healthy Black Bean Salsa Dip with a cilantro and lime dressing served with the biggest side of organic corn tortilla chips ever. It’s a little spicy, a little sweet, a little crunchy, a little tangy and a lot delicious.

Now this is my kind of dip!

Also, invite me to your next game-day viewing party because I will definitely be bringing this bowl of heaven along.

In case you haven’t noticed… I love black beans.

I never really thoughts about it much before but 3 weeks and 3 different black bean recipes. It must be love. I hope that’s OK with you because it’s definitely OK with me. First it was the Black Bean and Mango Quinoa Salad then it was the Spicy Black Bean Oat Burgers and now we have the ultimate in ultimate party food – a black bean salsa dip. And it’s healthy party food too. AKA the best kind of party food!

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Beer makes batters better, meat more tender, and sauces more flavorful.

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Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.

Top rated Bean dip recipes

Refried Bean & Cheese Dip

Dip your chips into this cheesy refried bean dip! The easy stovetop recipe goes together in minutes

  • 1 (16-ounce) can Rosarita Traditional Refried Beans
  • 1 (15-ounce) can Ranch Style Beans, undrained
  • 1 (10-ounce) can Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
  • 1 (8-ounce) package Velveeta, cut into 1/2-inch cubes
  • 1/2 cup green onions, chopped
  • Tortilla chips, optional

White Bean & Roasted Garlic Dip

Make this flavorful white bean and roasted garlic dip up to three days ahead to allow flavors to blend and to keep .

  • 4 tablespoons extra-virgin olive oil, divided
  • 2 garlic heads, whole
  • 2 (16-ounce) cans cannellini beans or other white beans
  • 1/4 cup lemon juice, fresh
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 cup fresh flat-leaf parsley leaves for garnish

Spicy Chicken & Bean Dip

Easy crockpot preparation simplifies this spicy chicken and bean dip

  • 2 (8-ounce) tubs cream cheese with chive and onion
  • 1 (10-ounce) can tomatoes and green chile peppers, chopped
  • 1/4 cup milk
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fajita seasoning
  • 2 cups chicken, cooked and finely chopped
  • 2 cups (8 ounces) American cheese, shredded
  • 2 cups (8-ounces) Monterey Jack cheese, shredded
  • 1 (15-ounce) can white kidney (cannellini) or small white beans, rinsed and drained
  • 2 tablespoons fresh cilantro, snipped
  • Pita wedges, toasted, and/or tortilla chips

Lemon, Thyme, & Cauliflower Bean Dip

Baked cauliflower and fresh thyme make this white bean dip a light and easy choice for your next party

  • 1 head cauliflower, trimmed and broken into bite-sized pieces
  • 5 tablespoons olive oil, divided
  • 1 (15.5-ounce) can Great Northern beans (or any white bean), rinsed and drained
  • 5 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh thyme
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • Extra olive oil for drizzling

Texas Trash Warm Bean Dip

So with all the talk and posting of Super Bowl party grub I have to be honest, I am not a fan of football

  • 1 (8-ounce) package cream cheese, softened
  • 1 cup sour cream
  • 2 cans (16-ounces, each) refried beans
  • 1 packet taco seasoning
  • 2 cups cheddar cheese, shredded
  • 2 cups Monterey jack cheese, shredded
  • 1 pound ground turkey, cooked, optional
  • 1 can Rotel tomatoes, optional

Texas Caviar

Black-eyed peas plus flavorful salsa equals Texas Caviar! Scoop up this cilantro- and lime-flavored appetizer with .

  • 1 (14-ounce) can black-eyed peas, rinsed and drained
  • 1/2 cup red bell pepper, chopped
  • 1 cup diced avocado
  • 1/2 cup store-bought fresh black bean and corn salsa
  • 1/2 cup fresh cilantro, chopped
  • 1 garlic clove, minced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon dried oregano

Redneck Caviar Bean Dip

Want to add some kick to your dip?! Here's a yummy variation of a bean and salsa dip that's great served with torti.

  • 1 can black beans, rinsed and drained
  • 1 can white shoepeg corn, drained
  • 3 cups fresh salsa (Sam's or Costco carry large containers)
  • 1/2 cup Italian dressing
  • 1/4 cup fresh cilantro, chopped and lightly packed
  • Tortilla or baked pita chips

The Ultimate 7-Layer Dip

The Ultimate 7-Layer Dip is perfect with your favorite chips

  • 1 (16-ounce) can refried beans
  • 1 tablespoon taco seasoning mix
  • 1 cup Breakstone's Sour Cream, divided
  • 1 cup salsa
  • 1 cup lettuce, shredded
  • 1 cup Kraft Mexican Style cheese, shredded
  • 1/2 cup green onions, sliced
  • 2 tablespoons pitted ripe olives, sliced
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Warm Bean Dip

The dip emerges from the oven bubbly and ready to devour –so addictive you might need to make two!

  • 1 package (8-ounces) cream cheese
  • 1 cup sour cream
  • 2 cans (16-ounces each) Traditional Refried Beans
  • 1 jar (17.6-ounce) GOYA® Pico de Gallo, drained
  • 2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper, optional
  • 1/4 teaspoon ground cumin
  • 2 cups shredded Mexican 4 cheese blend

7-Layer Mexican Bean Dip

Serve our Ultimate 7-Layer Dip at any party for a savory sample of flavor

  • 1 pound ground chicken
  • 2 tablespoons Mrs. Dash Southwest chipotle seasoning
  • drizzle extra virgin olive oil
  • 1/4 cup water
  • 1 can refried beans
  • 2 cups spicy baked brown rice
  • 1/2 cup salsa verde
  • 1/2 cup enchilada sauce
  • 8 ounces Mexican cheese blend, shredded, about 1 cup
  • 1/2 can large black olives, sliced

Parmesan & White Bean Dip

Warm up your party with melty Parmesan & White Bean Dip

  • 1 tablespoon olive or canola oil
  • 2 cloves garlic, finely chopped
  • 2 teaspoons fresh thyme, chopped or 1 teaspoon dried thyme leaves
  • 1 (19-ounce) can cannellini beans, drained and rinsed
  • 1/3 to 1/2 cup chicken broth or white wine
  • 2 tablespoons Italian (flat-leaf) parsley, chopped
  • 1 cup Parmesan cheese, shredded (approximately 3 3/4 ounces)
  • Carrot sticks

Roasted Garlic Bean Dip

This Roasted Garlic Bean Dip tastes amazing with vegetable sticks and or pita chips!

  • 1 head garlic
  • 2 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 6 to 8 medium carrots, peeled and cut into sticks
  • 2 to 3 rutabagas, peeled and cut into sticks
  • 1 (15 -ounce) can cannellini beans, drained and rinsed, liquid reserved
  • 1 teaspoon lemon zest, grated plus 1 tablespoon fresh lemon juice
  • 1 teaspoon dried thyme
  • Pita chips, for serving

Sausage, Bean, & Spinach Dip

Sausage, bean, and spinach dip is hearty, tasty, and a unique dish to bring to your next potluck!

  • 1 sweet onion, diced
  • 1 red bell pepper, diced
  • 1 (1-pound) package hot ground pork sausage
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme, chopped
  • 1/2 cup dry white wine
  • 1 (8-ounce) package cream cheese, softened
  • 1 (6-ounce) package fresh baby spinach, coarsely chopped
  • 1/4 teaspoon salt
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1/2 cup (2-ounces) Parmesan cheese, shredded
  • Serve with: Corn chip scoops, red bell pepper strips, pretzel rods

The Pioneer Woman's Black-Eyed Pea Dip

The Pioneer Woman's Black-Eyed Pea Dip is filled with the fragrant flavors of black-eyed peas, spicy jalapenos, ric.

Recipe Summary

  • 4 (15 ounce) cans black beans, rinsed and drained
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 green bell pepper, diced
  • ¼ red onion, finely chopped
  • 1 (16 ounce) package frozen corn, thawed
  • ⅔ cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon minced garlic
  • ¼ teaspoon hot sauce, or to taste

Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.


  • Black Beans
  • Red Kidney Beans
  • White Cannellini Beans
  • Red Bell Pepper
  • Jalapeños
  • Green Onions
  • Avocado
  • Cilantro-Lime Dressing


The beans for Mexican Bean Salad are a colorful mix of black beans, red kidney beans, and white cannellini beans. This combination makes for a beautiful and eye-catching salad, however, if you have another bean you thoroughly enjoy (or one you just can’t stomach), feel free to swap out one for another. This recipe takes well to substitutions.

Do not skip rinsing the beans. Canned beans are extremely convenient and wonderful for quick-fix recipes, but you’ll need to rinse them before adding them to the bowl. Otherwise, they will add a gritty texture to the dish.


Most canned beans come in a solution of water and salt, otherwise known as a brine. This solution causes starches, proteins and such to seep out of the beans. It’s completely normal but results in an unappetizing gritty coating on the beans.

If you were to heat the canned beans on the stovetop, you would likely not notice any issue at all. But, because there is no heating involved before the beans are added to this salad, the starches must be rinsed away.


Similar to the beans, the vegetables for Mexican Bean Salad are interchangeable. For example, if you don’t have green onions, feel free to substitute 1/4 cup of minced red onion in its place, or leave them out altogether.

If you’re making this salad in advance, wait to add the avocado until just before serving. And, if you love avocado, be sure to bookmark our savory Shrimp and Avocado Salad for next time!


The dressing for this salad is quick and simple to make and enhances every bit of flavor from the vegetables and beans. It is a tangy mix of fresh lime juice, red wine vinegar, cilantro, and oil. You can use either avocado or canola oil. If you do not care for cilantro, you can substitute parsley or omit it from the recipe.

The seasoning consists of a few spices you likely already have in your spice cabinet: Chili powder, cumin, and garlic powder. You’ll also need a little salt and some granulated sugar to balance out the flavors.

Why this is the best Cowboy Caviar

Fresh and colorful: tomatoes, black beans, corn, bell pepper make not only a great texture, but they really add a wonderful color.

Flavors: garlic, cumin, oregano cumin, red pepper flakes &ndash no better combination than that.

When you add my homemade sauce from red vinegar and olive oil, you will see how simple and seriously great it is.

Step by step pictures make everything doable and even easier, therefore you know the result of the Cowboy Caviar before.

Fast: Let me tell you, it takes 10 minutes and everything is ready for you.

But it is also great to stick in the fridge flavor wise.

Black Bean Dip

A simple and yummy black bean dip. And it’s pretty healthy too!


  • 2 cans 15 Oz. Black Beans (slightly Drained)
  • 1 can 8 Oz. Tomato Sauce
  • ¼ teaspoons Cumin
  • ¼ teaspoons Paprika
  • ¼ teaspoons Pepper
  • ¼ teaspoons Salt
  • 1 cup Shredded Cheddar Cheese (or Cheese Of Your Choice)


Over medium heat, warm beans until they begin to simmer.

Mash beans. Add tomato sauce, spices and stir. Add cheese and mix well.

More Recipes from missamy

Lemon Pie Ice Cream

Cucumber Dill Greek Yogurt Salad

Find missamy elsewhere on the web.


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Speckjoy on 11.10.2009

I just finished making this and it is excellent! I added just an extra 1/4tsp cumin (bringing the total to 1/2tsp), 1/4 tsp onion powder and 1/8 tsp ground red pepper. Fantastic! 5 stars for great taste and for being so easy to make!

Shemmeter on 9.7.2009

made this last night and everyone LOVED it! very good and very simple to make. thanks!

Melissa H from So. Fla. on 9.3.2009

My local grocery store just had for a limited time a Black Bean Chiptole dip that was to die for. I’m certainly going to try this for a party this weekend.

Black Bean and Corn Salsa

Always a hit at parties, this salsa is made with black beans, corn, bell pepper, cilantro, green onions, and a splash of balsamic vinegar and seasonings. To amp up the heat, add an optional hot pepper (or two).