Creamy bean dip, made with black beans, flavored with taco seasoning and a hint of lime, is a healthy alternative to store-bought bean dip. You don’t have to feel guilty about this dip and you’ll enjoy every bite! It’s super easy to make. How long it takes: 10 minutes Equipment you’ll need: food processor Servings: makes 1¾ cups Dip: Keep a bowl of black bean dip in the refrigerator, along with cut up veggies, and you have a ready-made, satisfying snack or light lunch. It’s really great with these homemade baked tortilla chips, too, and they are made with practically no oil at all. Sandwiches/Wraps: This dip makes a killer sandwich or wrap spread as well. Try it on this collard wrap; it adds tons of flavor and is only 28 calories per 2 tablespoons. Bean quesadilla: For a simple lunch, spread the bean dip on a whole wheat tortilla, sprinkle it with cheese, fold it in half and throw it in the toaster oven until the cheese is melty. Kids love it!
About This Black Bean Dip
Uncomplicated. There are only five ingredients in this bean dip recipe. All it takes is a few minutes with your food processor and you’ll have this dip made and ready, for whenever and however you want to enjoy it. Easy to double. Simply use 2 cans of beans and increase the other ingredients. It keeps well in the fridge or freezer. Anyone can enjoy it. This bean dip is vegan, vegetarian, and dairy-free. It’s a great appetizer for game day or any friendly get-together. I use my homemade taco seasoning but if you opt for a store-bought version, be sure to read the label and purchase one that contains only spices, and no additives or preservatives.
What You’ll Need
Black Beans: Look for reduced sodium beans. You’ll need one can of beans, rinsed and drained, or about 2 cups. If you prefer to make your own from scratch using dry beans, try using your Instant Pot. It’s amazingly easy and you don’t even have to soak the beans first. Taco Seasoning: Whether homemade or store-bought, this combination of spices (chili powder, cumin, Mexican oregano, red pepper flakes, paprika, and more) makes it really easy to season the dip. It has just a hint of heat and won’t cause fire to come out of your ears. Fresh Lime Juice: Most bean dips have a little acidity to keep them fresh tasting and bright. Often vinegar is added but lime goes so well with the flavors. Fresh Cilantro: There’s really no substitute for this. Rinse the cilantro well and shake as much of the water off as possible. Use the leaves and tender stems. Since it’s all going in the food processor, there’s no need to do any fancy chopping. Avocado: Did you know that avocados are so good for you? They have lots of healthy fats and fiber, along with important nutrients (Healthline). Avocado adds creamy yumminess to the dip. Don’t limit your avocado intake to guacamole as tempting as that may be!
How To Make Black Bean Dip
Let’s get started! Get your food processor out and insert the S-blade. Open the can of beans and pour them into a small colander. Rinse them with cool water and drain well. Add the beans to the food processor, along with the taco seasoning, lime juice, cilantro, and avocado. Process the ingredients until the dip looks smooth. You will probably have to stop it once or twice to scrape the sides. We like to leave it a little chunky (even though it’s kind of ugly). Add water, a tablespoon at a time, through the chute, as necessary to get the right consistency. Using a small rubber or silicone scraper, transfer the dip from the food processor into a bowl or container with a lid. Refrigerate until ready to use.
Make It Your Own
Like it spicy? Add extra chili powder or chipotle chili powder. A dash of hot pepper sauce does the trick, too. If you love garlic, add a clove or two of roughly chopped garlic to the food processor along with the other ingredients. Substitute pinto beans for the black beans. Many bean dips are made with pinto beans so it may look more familiar to you. Rather have a warm dip? This dip can be served warm with Mexican blend cheese melted on top. Like refried beans? Make refried bean dip (with cream cheese) or easy Instant Pot refried beans or crockpot refried beans. If you’re looking for a layered dip, be sure to try my 7 layer dip. It’s dangerously good!
Storage Tips
Store the bean dip in a covered container. It will keep in the refrigerator for up to four days. Although I haven’t tested it, I’m pretty sure it can be successfully frozen, too.
More Bean Dip Recipes
Healthy Southwestern Black Bean Dip (similar to this one but with extra protein thanks to a secret ingredient! Black Bean and Avocado Salad (sometimes known as Cowboy Caviar) Black Bean Corn Salsa — a fresh salsa that isn’t anything like the canned version Classic Homemade Hummus Edamame Dip
Quick-Start Guide!
