Halloween Black Bean Dip
45 min
|
easy
Recipe by Eunice
Introduction
Think Tex-Mex black bean dip dressed for Halloween: smoky, garlicky, and creamy with cumin, smoked paprika, lime, cilantro, chunky salsa, and a bold hit of vegetable bouillon.
Top with puff pastry RIP letters and serve with buttery crackers for a spooky, crowd-pleasing party bite that travels well and disappears fast.
Ingredients (8 servings)
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Ingredients for Dip
- 2 cans (15 oz each) black beans, drained, rinsed black beans 29.85 oz (15 oz each)
- 2 Tbsp olive oil olive oil
- 1 small onion, chopped onion 1 ct small
- 2 cloves garlic, minced garlic 0.18 head
- 1 tsp chili powder chili powder 0.08 oz
- 1 Tbsp granulated vegetable bouillon granulated vegetable bouillon 0.42 oz
- 1 tsp ground cumin ground cumin 0.08 oz
- ½ tsp smoked paprika smoked paprika 0.04 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 2 Tbsp freshly squeezed lime juice lime 1 ct (for freshly squeezed lime juice)
- ¼ cup fresh cilantro leaves, chopped finely fresh cilantro leaves 0.25 oz
- ¼ cup mild chunky salsa mild chunky salsa 2.12 oz
- 1 green onion, sliced green onions 0.14 bunch
- buttery round crackers buttery round crackers 3.5 oz
Ingredients for Puff Pastry RIP Letters
- 1 sheet frozen puff pastry dough, thawed frozen puff pastry dough 1 sheet
- 1 large egg (for egg wash) large egg 1 ct
Tools
- mini alphabet cookie cutter set mini alphabet cookie cutter set
How to Make Halloween Black Bean Dip
-
Heat the oven and prep the goods
Heat the oven to 400 F and line a sheet pan with parchment for the puff pastry letters.
Drain and rinse the black beans and chop the onion, garlic, cilantro, and green onion so you are not playing catch-up at the stove.
Crack the egg into a small bowl and whisk with a teaspoon of water to make a quick egg wash.
-
Sauté the aromatics
Warm the olive oil in a medium skillet over medium heat until it shimmers.
Add the onion with a pinch of salt and cook until translucent and lightly golden at the edges, about 5 to 7 minutes.
Stir in the garlic and cook 30 seconds until fragrant, and do not let it brown.
-
Bloom the spices and build flavor
Add chili powder, cumin, and smoked paprika to the pan and stir for 30 seconds so the spices bloom in the oil.
Sprinkle in the vegetable bouillon and add 1 or 2 tablespoons of water to dissolve it, scraping up any fond from the pan.
-
Simmer the beans
Add the black beans and 1/3 cup water to the pan and bring to a gentle simmer.
Cook for 5 to 7 minutes to let the beans soak up the seasoning and soften for a smoother blend.
-
Blend it silky
Transfer the mixture to a blender or use an immersion blender in the pan and blend until very smooth and creamy.
Add lime juice, salt, and black pepper, then blend again and adjust with warm water a tablespoon at a time until it is scoopable but not runny.
-
Finish with fresh ingredients
Fold in the chopped cilantro and mild chunky salsa with a spoon to keep a little texture and brightness.
Taste and adjust salt, pepper, and lime until it pops the way you like it.
-
Make the puff pastry R I P letters
Keep the puff pastry cold so it puffs like a champ and roll it gently on a lightly floured board to about 1/8 inch thickness.
Brush a thin layer of egg wash over the surface for shine and structure.
Use the mini alphabet cutters to punch out multiple R, I, and P letters and place them on the lined sheet pan with a little space between each.
Brush the tops lightly with more egg wash and bake 12 to 15 minutes until puffed and deep golden, then cool on a rack so they stay crisp.
-
Assemble and serve
Spoon the warm dip into a shallow bowl so your guests can scoop without wrestling.
Sprinkle the green onion over the top like a little Halloween grass scene and press the puff pastry letters upright like tombstones.
Serve immediately with buttery round crackers on the side and keep extra letters ready to swap in as people devour them.
Substitutions
- Puff pastry and egg wash to tortillas and oil
- Brush flour tortillas with olive oil, dust lightly with smoked paprika, cut R, I, and P, and bake at 375 F until crisp for a vegan, ultra-crunchy topper that stays snappy on the dip.
- Vegetable bouillon to white miso
- Swap 1 tablespoon bouillon for 2 teaspoons white miso dissolved in 1/3 cup warm water to add deep, savory umami with a gentler salt profile and a rounder finish.
- Buttery round crackers to blue corn tortilla chips
- Use blue corn tortilla chips for a moody Halloween color that pairs with the smoky dip and brings a sturdier crunch for scooping.
Tips
- Bloom spices like you mean it
- Oil plus 30 seconds of heat unlocks the chili, cumin, and paprika so the dip tastes layered instead of flat.
- Control texture with warm water
- Blend first, then thin a spoonful at a time with warm water so the dip lands at that perfect scoopable consistency.
- Keep pastry cold for maximum puff
- If the dough softens, chill the cut letters on the sheet pan for 10 minutes before baking so the butter steams and the layers lift tall.
- Season smart with bouillon
- Bouillon is salty, so taste after blending and finish the seasoning with lime and a pinch of salt to keep the flavors bright and balanced.
- Blend safely while hot
- If using a countertop blender, vent the lid and cover with a towel so steam escapes without redecorating your kitchen.
- Crisp letters stay crisp
- Perch the pastry letters on the dip right before serving or pass them on a separate plate and people can crown their own scoop.
Nutrition Facts *
| Energy | 191 | kcal |
|---|---|---|
| Protein | 10 | g |
| Total Fat | 4 | g |
| Carbohydrates | 28 | g |
| Dietary Fiber | 11 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My dip is too thick. How do I fix it without washing out the flavor?
- Whisk in warm water a tablespoon at a time and taste after each addition, then bump the lime and a pinch of salt if needed to keep it punchy.
- The dip tastes salty from the bouillon. Can I save it?
- Stir in more lime juice and a splash of warm water, then fold in a few spoonfuls of unsalted black beans or a bit more salsa to dilute the salt.
- How do I keep the puff pastry letters from warping or shrinking?
- Roll evenly, use a light egg wash, and chill the cut letters on the pan for 10 minutes before baking so the gluten relaxes and the shape holds.
- Can I make this ahead for a party?
- Blend the dip up to 3 days ahead and reheat gently on low, then add cilantro and lime just before serving and bake the letters the day of for best crunch.
- I do not have a blender. Can I still make it?
- Mash the beans in the pan with a potato masher for a rustic texture and stir vigorously to smooth it out, then adjust with a bit more water as needed.
- I want it spicier without blowing out the kids at the party. Suggestions?
- Keep the base mild and put out a side of minced jalapeño or a chipotle hot sauce so heat seekers can dial it up on their own bowls.
Serving Suggestions
This dip loves company with a crisp veggie platter, blue corn chips, and a smoky mezcal margarita if you are feeling festive.
For extra Halloween flair, drag a teaspoon through a swirl of salsa to map out a graveyard path and stand the green onion pieces like tufts of grass around your pastry tombstones.
More pairings:
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