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.
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.
*Light sour cream may be substituted.
Note: For testing purposes only, we used Nueva Cocina Cuban Style Black Bean Soup Mix and Olé Crema Mexicana.