Black Bean Dip

At a glance

What stands out: This black bean dip recipe is creamy and subtly spicy but it’s also lighter, low fat, and so straightforward to mix! Use it as a dip or vegetarian sandwich spread.

How long it takes: 10 minutes
Equipment you’ll need: food processor
Servings: makes 1¾ cups

A standby Black Bean Dip

Creamy bean dip, made with black beans, flavored with taco seasoning and a hint of lime, is a lighter alternative to store-bought bean dip. You don’t have to feel guilty about this dip and you’ll enjoy every bite! It’s straightforward to mix.

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 great with these from-scratch 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; 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 Recipe

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.

Straightforward 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. We use our from-scratch 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 goes in

• 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 straightforward and you don’t even have to soak the beans first.
• Taco Seasoning: Whether from-scratch or store-bought, this combination of spices (chili powder, cumin, Mexican oregano, red pepper flakes, paprika, and more) makes it straightforward 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 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 lighter 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 it comes together

Get your food processor out and insert the S-blade.

Add ingredients to food processor. 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 until smooth. 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 but that’s up to you. Add water, a tablespoon at a time, through the chute, as necessary to get the right consistency.

Refrigerate. 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.

Ways to change it

• 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. If you’d like to cook your own pinto beans using dry beans, try our Instant Pot pinto beans.
• Rather have a warm dip? This dip can be served warm with Mexican blend cheese melted on top. Spread the dip in a shallow baking dish or cast iron skillet, sprinkle on shredded cheese, and bake at 350°F for about 30 minutes or until heated through.
• Like refried beans? Make refried bean dip (with cream cheese) or straightforward Instant Pot refried beans or crockpot refried beans.
• If you’re looking for a layered dip, be sure to try our 7 layer dip. It’s dangerously good!

Keeping leftovers

Store the bean dip in a covered container. It will keep in the refrigerator for up to four days. Although we haven’t tested it, we're pretty sure it can be successfully frozen, too.

• Yield: 18
• Prep: 10 minutes
• Total: 10 minutes

Ingredients

• 1 can (15 oz.) black beans, rinsed and drained (reduced sodium, if possible)
• 1 tablespoon taco seasoning (see note)
• 1 tablespoon fresh lime juice
• ½ cup firmly packed fresh cilantro (leaves and tender stems)
• ½ large avocado or 1 small avocado
• 2 tablespoons water (more as needed to achieve desired consistency)

Method

1. Blend all ingredients in a food processor until smooth, scraping sides as needed.
2. Add water, a tablespoon at a time, to achieve desired consistency.
3. Refrigerate in a covered container until ready to use. Makes 1 ¾ cups. Enjoy with vegetables, chips, or as a sandwich spread.

Notes

Taco seasoning: You can use a store-bought packet of taco seasoning or use 1 tablespoon of from-scratch taco seasoning.

Storage: Dip will keep in the refrigerator for up to 4 days.

Bean substitution: If you prefer, use pinto beans instead of black beans.

Add spice: For a spicy dip, add more chili powder, cayenne pepper, chipotle chili powder, or hot pepper sauce.