Black Bean Goat Cheese Dip


Need an appetizer in a jiffy? This is your recipe.

If I could eat dips for every meal I would eat dips for every meal. This black bean dip is serious comfort food and my go-to potluck contribution when I’m short on time. Inspiration for this recipe comes from my mother-in-law, Lin, who first made this for us on a weekend visit.

Dried vs canned beans

What I love about this black bean dip recipe is that it works with both canned black beans and dried black beans. It’s simple but so flavorful. The key to this recipe is to use the bean liquid as well as the beans. If you’re using canned, do not drain them. If you soaked them, be sure to cook them in their soaking water and include it in the dip. This means there will be more toots, but also more flavor. That’s a tradeoff I’m willing to accept.


  • Make it a meal with our Paloma Cocktail, Molcajete Salsa Verde and Perfect Cabbage Taco Slaw.
  • You can totally just use canned black beans and feel totally fine about it. Just make sure to use the soaking liquid to retain all that good bean flavor.
  • Let’s be honest, tortilla chips will taste the best with this recipe, but if you’re sneaking more veggies into your diet, crudites would be lovely here too. I’d go for chunks of radishes, carrots and zucchini to start.

Black Bean Goat Cheese Dip

Servings 4
Cook Time 15 minutes


  • 1 can black beans or 1/2 cup dry black beans
  • 1 small yellow onion
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 4 oz log goat cheese
  • Salt


  • Peel and roughly chop the yellow onion. Heat a glug of neutral oil in a medium saucepan and add the onions. Cook until tender and slightly browned.
  • Add the black beans, including their liquid, to the saucepan. (If using dry beans, soak them and cook them in their soaking liquid. Include this liquid as you would canned beans).
  • Season with salt, garlic powder and ground cumin. Cook until the beans have warmed through.
  • Add the black beans to a food processor and blend until smooth. Return the beans to the saucepan and set them to low heat. Break apart the goat cheese log into smaller pieces and fold into the black beans. Continue stirring to soften and completely incorporate the goat cheese.
  • Serve warm or room temp with tortilla chips or crudités.
Course: Savory

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @growingwithgertie on Instagram.

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