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Spicy Black Bean Dip with Greek Yogurt & Cucumber Slices Recipe

Spicy Black Bean Dip with Greek Yogurt & Cucumber Slices recipe


This is a yummy dip made with black beans and spices. It's creamy because we add Greek yogurt. We use cucumber slices to scoop it up. It's a little spicy and very tasty!


2 x (15 oz) cans black beans, drained and rinsed
1/4 cup fresh cilantro, chopped
1/2 cup Greek yogurt
4 cloves garlic, minced
1 jalapeño pepper, seeded and minced
Juice of 1 lime
2 large cucumbers, sliced into rounds
1 medium shallot, minced
1/4 teaspoon black pepper
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 tablespoon extra virgin olive oil
1/4 teaspoon salt


Wash and dry the cilantro and cucumbers. Chop the cilantro and slice the cucumbers into rounds.
Peel and mince the shallot and garlic. Place them in a small bowl.
Preheat a skillet over medium heat. While it's heating, prepare the jalapeño by cutting it lengthwise, removing the seeds and ribs, and mincing it.
Add olive oil to the hot skillet, then the shallot, garlic, and jalapeño. Cook for about 5 minutes until softened, then remove from heat.
In a blender, combine the lime juice, black beans, Greek yogurt, black pepper, chili powder, cumin, and salt. Add the sautéed shallot, garlic, and jalapeño.
Blend on high until the mixture is smooth. If the dip is too thick, add water 1 tablespoon at a time until it reaches the desired consistency.
Transfer the dip to a serving bowl and stir in the chopped cilantro.
Serve the black bean dip with cucumber slices for dipping.

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