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Cuban Black Bean Dip

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Prep time 15 mins
Cook time 32 mins
Other Time time 2 hrs, 30 mins
Yield Makes about 2 cups (serving size: 1/4 cup)
We like Mexican sour cream for its rich texture. One tablespoon yields big flavor, so it's okay to indulge. Look for it in the dairy section of larger supermarkets.


  • 1 (6-oz.) package Cuban-style black bean soup mix
  • 1 tablespoon olive oil
  • 2 tablespoons lime juice
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground chipotle chile powder
  • 2 tablespoons Mexican crema or regular sour cream*
  • Garnishes: diced tomatoes, thinly sliced green onions
  • Fresh vegetable slices

Nutrition Information

  • calories 94
  • caloriesfromfat 0.0 %
  • fat 2.5 g
  • satfat 0.7 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 4.7 g
  • carbohydrate 14.2 g
  • fiber 4.6 g
  • cholesterol 1.9 mg
  • iron 0.1 mg
  • sodium 352 mg
  • calcium 7 mg

How to Make It

  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 Olé Crema Mexicana.