Easy Healthy Black Bean Dip recipe is made with simple, fresh ingredients for the ultimate flavor! Vegan black bean Dips can be served warm or cold with tortilla chips or veggies. This is the best easy bean dip recipe and it’s even better than refried beans because it adds fresh veggies! This vegan dip is made without lard so it’s a healthy Mexican spread to serve alongside your south-of-the-border dishes!
Image this. It’s a Thursday. I’m proceeding along like every other Thursday in my life when I realize at the last minute…I’ve got a thing tonight! I mean a THING! You know what I mean? Like something where I’m supposed to show up? With food!
That requires some fast thinking because I can’t take just anything. I’m a food blogger! It’s gotta be good!
So, my favorite dish to take to parties is this easy black bean appetizer. With less than 10 ingredients, I’m serving up this healthy and fresh-tasting dip in NO time!
What is black bean dip?
A simple black bean dip consists of black beans ground to a creamy texture combined with other aromatic vegetables, like onions, garlic, and seasonings. Serve it with tortilla chips or use it as an ingredient in things like vegan burritos or vegan taco salads.
I like to think of this recipe like a refried black bean dip without the re-frying.
To me, the best dips are things like loaded black bean dip recipes! Of course, when I say loaded, I mean, loaded with all the veggies, flavors, and even toppings!
So, the goal with this recipe is to combine all the fresh, salsa-like ingredients into one healthy, tasty dip.
If you love easy vegan dip recipes, this one should move to the top of the list!
How to Make Black Bean Dip Easy
It’s so fun to make this easy black bean dip at home. A lot of store bought bean dips have lard in them, which means it’s not suitable for vegans or vegetarians. However, it’s easy to make Mexican black bean dip vegan. In fact, I think it’s actually easier to make it vegan because you get to skip a few steps.
First, let’s talk ingredients. To make this healthy fat free black bean dip, add these ingredients to a food processor:
- red and/or yellow bell peppers
- black beans
- cherry tomatoes
These fresh ingredients are what makes this vegan bean dip so good! You’ll use this this several times until the ingredients are good and combined. I like leaving a little bit of texture to my vegan black bean dip recipes, but you can make it smooth if you prefer.
Next, pour the dip into a microwave-safe serving dish and then microwave in one-minute increments, stirring in between each, for up to four minutes total.
This is not just about heating up the dip. It also tenderizes the veggies, particularly the garlic. I find raw garlic in a dip a little overpowering so this step helps tame the garlic some.
Then add lime juice and chopped cilantro and stir. And “!ahí está! (That’s my interpretation of a Spanish version of Voila!)
Everyone loves to talk about refried beans, but I say leave out the frying and the lard that comes along with it. In case you’re not sure what lard really is, it’s animal fat. Who wants to eat that!
But making this vegetarian black bean dip from scratch is best because it’s chockfull of fresh ingredients that begs for one chip after another! Delicioso!
What to eat with homemade bean dip?
We love serving up a plate full of tortilla chips with this black bean spread. You can also serve it alongside Spanish Quinoa and any of your favorite Mexican recipes. I love adding some Sofritas with this recipe for black bean dip and lots of tortilla chips!
For example, this black bean chip dip would taste great next to this Vegan Enchiladas recipe!
This is a Low Carb Vegan Recipe
Looking for more low carb vegan recipes? This healthy bean dip is for you! It’s questionable whether or not you could have this on a keto diet, although it adds fiber and protein which is important.
I’ve seen keto described as anywhere between 20 – 50g of carbs per day. If you’re on the upper limit, this dip can definitely be a part of your daily eats.
Here’s the nutritional estimate for each serving:
Calories: 122 Carbs: 22g Protein: 7g Fiber: 7g Net Carbs: 15g
Use these tips and tips to make this black bean dip perfect every time:
- I used canned black beans, but you can substitute 2 cups of home-cooked whole black beans
- Always be very careful when handling raw jalapeños! I love these tips on how to cook with jalapeños without getting burned. I always wear gloves and discard the seeds directly into the trash (rather than having them on the counter or a cutting board).
- Add 1/2 cup of fresh or frozen corn or other fresh veggies
- If you want chipotle black bean dip, add some chipotle spices to the mixture. I love using Mrs. Dash Chipotle Seasoning
- I serve this warm, but it can also be served as a cold refried bean dip. However, served warm, imagine vegan cheese melted over the top of warm black bean dip!
- Add 1/2 cup of vegan sour cream for a creamy black bean dip
- Transform this into a spicy bean dip by adding a tablespoon or two of sriracha
- I add raw veggies to this dip recipe, but you can cook those veggies first for a more subtle flavor. Simply add them to a skillet with a couple of teaspoons of olive oil and sauté until tender, about 5 minutes
- It may be surprising to see that I’ve added cocoa powder to this recipe. Interestingly enough, cocoa powder on its own is actually savory. I love the color and and subtle flavor it adds, but you can leave it out if you’re not ready for savory chocolate
- Ground cumin can be an acquired taste, but I love it. Feel free to add more or less based on your taste preference
- The same goes for cilantro — some people hate it. If you have folks who hate cilantro, simply have it chopped up on the side for folks to add if they so choose. Or you can replace the cilantro with chopped parsley
- Add some vegan sour cream to make a creamy version
- Add some smoke sauce or smoked paprika to create a smoky flavor
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Black Bean Dip
- 1/2 cup chopped yellow onion
- 2 jalapeño peppers seeds removed, chopped
- 1 large clove garlic peeled, chopped
- ¼ cup yellow or red bell pepper chopped
- 3 – 4 cherry tomatoes sliced
- 2 15 oz cans black beans drained
- 3 tablespoons water
- 1 teaspoon ground cumin
- 2 teaspoons cocoa powder*
- 2 – 3 tablespoons fresh lime juice
- 1 – 2 tablespoons fresh chopped cilantro
- Add the chopped onion, chopped jalapeño, garlic, bell pepper, black beans and water to a food processor bowl. Pulse a few times, pushing down contents that go up the sides. Add the cumin and cocoa powder and pulse again until smooth.
- Place in a microwave-safe container and cook for 4 minutes. Remove from the microwave and allow to cool for a minute.
- Stir in the lime juice and chopped cilantro. Add more lime juice and/or water to achieve a thinner consistency if necessary.
- Garnish with more chopped cherry tomatoes. Serve warm with tortilla chips.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.