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Halloween black bean dip in a small dark cauldron-style bowl with orange pepper garnish, tortilla chips and fresh vegetables

Halloween Black Bean Dip: Smoky Cauldron Party Recipe

A creamy black bean and roasted pepper dip with lime, cumin and smoked paprika, served with an edible orange pepper garnish.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 12 small appetizer portions
Course: Appetizer, dip
Cuisine: American-inspired
Ingredients Method Notes

Ingredients
  

  • 2 cans black beans 15 ounces each, drained and rinsed
  • 1/2 cup jarred roasted red bell pepper drained
  • 2 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 1 small garlic clove
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp fine salt to taste
  • 2 to 5 tbsp cold water as needed
  • 1/2 orange bell pepper thinly sliced, for garnish
  • 1 tbsp chopped cilantro optional
  • sturdy tortilla chips and fresh vegetables for serving

Method
 

  1. Drain and rinse the beans. Drain and pat dry the roasted red pepper.
  2. Add beans, roasted pepper, lime juice, olive oil, garlic, cumin, smoked paprika and salt to a food processor. Pulse and scrape down the bowl.
  3. Blend until smooth, adding 2 tablespoons of cold water first and more a tablespoon at a time only as needed.
  4. Taste and adjust lime, salt or optional heat. Cover and refrigerate for about 30 minutes.
  5. Spoon into a small dark bowl. Garnish with a few orange pepper strips and optional cilantro. Serve cold with tortilla chips and vegetables.

Notes

Makes about 3 cups, depending on added water.
A can of beans can vary in salt and moisture; taste before adding more salt or water.
Prepare up to one day ahead and garnish immediately before serving.
The natural color is dark purple-brown, not pure black.
Keep cold during buffet service and replace a nearly empty bowl with a fresh chilled portion.