Cuban Black Bean Dip – a delicious recipe with bean soup, olive oil, lime juice, cumin, ground chipotle chile powder, regular sour cream. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Bring soup mix, olive oil, and 2 1/2 cups water to a boil in a medium saucepan over high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes. Uncover and cook 5 to 7 minutes or until thick and beans are tender. Let cool 30 minutes.
2
Process soup mixture, lime juice, cumin, and chile powder in a food processor 20 seconds or until smooth. Spoon mixture into a serving bowl. Cover and chill 2 hours before serving. Store in refrigerator in an airtight container up to 2 days. Spread center of dip with Mexican crema, and garnish, if desired. Serve with fresh vegetable slices.
3
*Light sour cream may be substituted.
4
Note: For testing purposes only, we used Nueva Cocina Cuban Style Black Bean Soup Mix and Ole Crema Mexicana.
52
kcal
Calories
5
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (6-oz.) package Cuban-style black bean soup mix, 1 tablespoon olive oil, 2 tablespoons lime juice, 1/2 teaspoon cumin, and more.
Yes, Cuban Black Bean Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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