Description
This Halloween Black Bean Dip is creamy, smoky, and hauntingly delicious perfect for spooky gatherings. Topped with flaky puff pastry “RIP” letters, it’s as festive as it is flavorful. Serve with crackers or veggies for a ghoulishly good appetizer.
Ingredients
Units
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For Dip
- 2 cans (15 oz each black beans, drained, rinsed)
- 2 Tbsp olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 tsp chili powder
- 1 Tbsp granulated vegetable bouillon
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 Tbsp freshly squeezed lime juice
- 1/4 cup fresh cilantro (finely chopped)
- 1/4 cup mild chunky salsa
- 1 green onion (sliced (for garnish))
- Buttery round crackers (for serving)
For Puff Pastry RIP Letters
- 1 sheet frozen puff pastry (thawed)
- 1 large egg (for egg wash)
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until translucent.
- Stir in garlic; cook 1 minute until fragrant.
- Add chili powder, cumin, smoked paprika, salt, pepper, and bouillon. Stir for 30 seconds.
- Transfer mixture to a food processor. Add beans, lime juice, salsa, and half the cilantro. Blend until smooth. Adjust seasoning.
- Chill dip in the fridge at least 30 minutes. Garnish with cilantro and green onions.
- Preheat oven to 400°F (200°C). Roll out puff pastry, cut “RIP” letters with cookie cutters.
- Brush with egg wash, bake 7–10 minutes until golden. Cool on rack.
- Serve dip with crackers, topped with puff pastry letters.
Notes
- Make the dip up to 1 day ahead; flavors improve overnight.
- Use plant-based puff pastry and oat milk wash for a vegan version.
- Swap salsa for roasted red peppers for a sweeter flavor.
Nutrition
- Calories: 145
