Black Bean Dip Recipe

This Black Bean Dip Recipe is super easy, and so delicious! Simple to prep, and no guilt attached. You won’t feel bad for double-dipping into your Ryvita’s even if the last bite! And the best part is you don’t have to use black beans, you can give it a go with chickpeas, kidney beans, or even lima beans… be creative and have fun in the kitchen.  The only way to learn is to try!

Why you’ll love this Black Bean Dip Recipe: 

• Quick & Easy: Literally only takes 25-minutes to put together
• Loaded with Protein: Beans, what a glorious ingredient 
• Perfect for Healthy Snacking: Whip some up and have it in your fridge for the week
• Versatile: Dip your favorite veggies, chips, or crackers, or spread it on a sandwich/wrap

Ingredients:

Here are the key ingredients to make this Black Bean Dip Recipe: 

Ingredient Notes: Black Beans

This Black Bean Dip Recipe is super easy to make, as you can see from the above. However, what’s so great about black beans anyway? Black beans can help with: 

• Maintaining healthy bones
• Lowering blood pressure
• Managing diabetes
• Warding off heart disease
• Preventing cancer
• Healthy digestion 
• Weight loss

Black beans can be a great addition to recipes like this Black Bean Dip Recipe, but they can also be added to salads, Mexican dishes, or any recipe for a protein boost. 

Recipe Notes: 

• Olive Oil:  If you do not have olive oil, use avocado oil
• Black Beans:  I highly suggest using black beans for this recipe but if for some reason you don’t have access to them or don’t like them then try red kidney beans
• Cooking: If you want to bake this dip, transfer it to a skillet and bake for 20 minutes at 400F. Top with cheese, sour cream, and salsa and stir
• Storage: The dip will last up to one week, in the fridge, in a tightly sealed container

How to make this Black Bean Dip Recipe: 

 
Step 1: To a medium-sized pot, heat the olive oil and cook the onions and garlic on medium heat till translucent and fragrant.  Set aside.

Step 2: To the food processor, add the black beans, salt, cumin, pepper, red chili flakes, tomato, pickled banana pepper, jalapenos, and cilantro.  Blend till smooth.

Step 3: To the food processor, add the cooked onions + garlic.  Blend till there are no clumps.

Step 4: Transfer the mixture to the medium-sized pot and cook for 20 minutes on low heat. You can the dip to have thickened. The texture should be between the consistency of a thick black bean dip and thick salsa.

Step 5: Before serving stir in the cheese, sour cream, and green salsa.

Step 6: Top with more cilantro and lime.  Optional, add feta on top (omit shredded cheese). 

FAQ: 

Could I use other beans for this dip? You can definitely get creative with this dip by substituting black beans with other beans like kidney or pinto beans. However, I personally love the taste of black beans myself.

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What do I serve with black bean dip? You can serve this dish with tortilla chips, potato chips, crackers, or even veggies! It’s even great as a spread on sandwiches or added to a yummy lunch bowl. 

Other recipes you’ll love: 

• Garlic Confit
• Easy Vegan Deviled Potatoes
• Plant-Based Crispy Roasted Potatoes
• Vegan Cranberry Cheese Tarts
• Quinoa Spinach Patties

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Black Bean Dip Recipe

5 from 2 votes

This black bean dip recipe is sure to satisfy your taste buds and keep you fuller longer to get you through these long winter days ahead!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Vegan Appetizers

Cuisine Mexican

Servings 4

Calories 180 kcal

Ingredients

  

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• 1 tbsp. olive oil
• 1 medium-sized yellow onion rough chop
• 4 cloves of garlic rough chop
• 1 400 mL can of black beans strained, drained, and dried
• 1 tsp sea salt
• 1 tsp cumin spice
• 1/2 tsp black pepper
• 1/2 tsp red chili flakes
• 1 medium-sized tomato rough chop
• 1/4 cup total pickled banana peppers, and pickled jalapenos
• 1/4 cup cilantro
• 1/4 cup shredded cheese of choice
• 2 tbsp. sour cream
• 2 tbsp. green salsa of choice

Toppings:

• 1/4 cup feta crumbled (this is optional, omit shredded cheese if using this)
• fresh lime juice
• more cilantro

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Instructions

 

• To a medium-sized pot, heat the olive oil and cook the onions and garlic on medium heat till translucent and fragrant.  Set aside.
• To the food processor, add the black beans, salt, cumin, pepper, red chili flakes, tomato, pickled banana pepper, jalapenos, and cilantro.  Blend till smooth.
• To the food processor, add the cooked onions + garlic.  Blend till there are no clumps.
• Transfer the mixture to the medium-sized pot and cook for 20 minutes on low heat. You can the dip to have thickened.  The texture should be between the consistency of a thick black bean dip and thick salsa.
• Before serving stir in the cheese, sour cream, and gree salsa.
• Top with more cilantro and lime.  Optional, add feta on top (omit shredded cheese).
• Enjoy with tortilla chips or whatever chips or crackers you have on hand.

Video

Notes

Olive Oil:  If you do not have olive oil, use avocado oil.

Black Beans:  I highly suggest using black beans for this recipe but if for some reason you don't have access to them or don't like them then try red kidney beans.

Cooking: If you want to bake this dip, transfer it to a skillet and bake for 20 minutes at 400F. Top with cheese, sour cream, and salsa and stir.

Storage: The dip will last up to one week, in the fridge, in a tightly sealed container.

Nutrition

Serving: 4 | Calories: 180kcal | Carbohydrates: 23g | Protein: 9.4g | Fat: 6.4g | Saturated Fat: 2g | Sodium: 1140mg | Fiber: 8.4g | Sugar: 2.5g

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