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Home Recipes by Type Appetizers/Snacks Dips & Spreads
30 30 Minutes or Less GF Gluten-Free DF Dairy-Free VG Vegetarian 5I 5 ingredients or less

Black Bean Dip Recipe

4.72
/5
10 mins
14 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 05/04/2022Updated: 08/16/2022

This post may contain affiliate links. Please read my disclosure policy.

Chunky dip, text overlay reads "easy black bean dip - so good!"
Chunky dip, text overlay reads "easy black bean dip - so easy!"
Chunky dip, text overlay reads "easy black bean dip - so good!"
Chunky dip, text overlay reads "delicious black bean dip."
This Black Bean Dip Recipe makes a great sandwich spread - comes together in seconds, flavored by taco seasoning and unbelievably creamy thanks to avocado. Get the recipe on RachelCooks.com!

This black bean dip recipe is creamy and subtly spicy but it’s also healthy, low fat, and so easy to make! Use it as a dip or vegetarian sandwich spread.

Recipe Overview

Why you’ll love it: This dip takes about ten minutes to make and keeps in the fridge for up to 4 days.

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

Chip being dipped in black bean dip.
Table of Contents
open
  • 1 Recipe Overview
  • 2 About This Recipe
  • 3 What You’ll Need
  • 4 How To Make Black Bean Dip
  • 5 FAQs
  • 6 Make It Your Own
  • 7 Storage Tips
  • 8 Used in this recipe
  • 9 More Bean Dip Recipes
  • 10 Dips & Spreads
  • 11 Get the Recipe: Black Bean Dip

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.

Every so often I notice the numbers on the scale are gradually creeping up. I can always tell when I have small fluctuations in my weight, and it affects my attitude, energy levels, and ambition. I wish it didn’t, but it does.

When I am eating healthier foods and working out more, I just feel better. Paying attention to what I eat, putting more focus on portion sizes, and eating fewer carbs and sugar is always a good thing but often is so difficult to maintain.

Healthy delicious recipes like this black bean dip are a huge help. I don’t feel like I’m being deprived of anything yet I’m eating nutritious food that’s filling, low calorie, and good for me.

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.

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. 

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 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. You can easily make a double batch and the dip keeps well in the refrigerator for four days.

There are only five ingredients in this bean dip recipe. 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.

By the way, this bean dip is vegan, vegetarian, and dairy-free. It’s a great appetizer for game day or any friendly get-together.

Overhead view of bean dip with tortilla chips.

I’ll get you started on this easy recipe right here and throw in a few helpful hints. As always, you’ll find the printable recipe card near the end of the post. It has complete instructions, measurements, and nutrition information.

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!
Ingredients in separate bowls, including black beans.

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.

Ingredients in food processor.

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.

Water being added to bean dip.

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.

Black bean dip being scooped out of food processor.

FAQs

What do you eat with bean dip?

Well, everyone loves tortilla chips with bean dip but for a healthier choice, cut up veggies are great, too. Think beyond carrots, celery, and cucumbers. Jicama is crisp and delicious. Matchstick thin strips of raw beets are popular right now on crudité platters, as are blanched asparagus spears or green beans.
Bean dip is a great spread for wraps or sandwiches, too. Add a layer of bean dip to a burritos or tostadas.

How long will black bean dip last in the fridge?

This homemade bean dip will last for four days in the fridge.

Is bean dip good for you?

It depends on the recipe. Beans are good for you (Bean Institute) but often other ingredients may make a bean dip less healthy. Commercial brands may have a lot of salt added. A popular brand has 190 mg of sodium per serving (homemade has just 12 mg!). Some dips are made with sour cream, cream cheese, or melted cheese which add a lot of calories and fat.

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 hot 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!
Bean dip in a white bowl surrounded by tortilla chips.

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.

Used in this recipe

  • food processor
  • rubber spatula
  • black beans
  • taco seasoning

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
  • Ginger Wasabe Edamame “Hummus”
  • Basil White Bean Dip from Oh My Veggies

Dips & Spreads

Spinach Dip (from scratch or with seasoning mix)

Crab Rangoon Dip

Dill Vegetable Dip Recipe – Healthy Version!

Slow Cooker Spinach Artichoke Dip

Browse All

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Black bean dip with a chip being dipped in it.
Recipe

Get the Recipe: Black Bean Dip

4.72 from 7 votes
Prep Time: 10 mins
Total Time: 10 mins
18 servings
Print Rate Recipe
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This black bean dip recipe is creamy and subtly spicy but it's also healthy, low fat, and so easy to make! Use it as a dip or vegetarian sandwich spread.

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained (reduced sodium, if possible)
  • 1 tablespoon taco seasoning
  • 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)

Instructions

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

Notes

  • Makes 1¾ cups.
  • Dip will keep in the refrigerator for up to 4 days. 
  • If desired, substitute pinto beans for the black beans.
  • For a spicy dip, add more chili powder, cayenne pepper, chipotle chili powder, or hot pepper sauce.

Nutrition Information

Serving: 2tablespoons, Calories: 28kcal, Carbohydrates: 4g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 12mg, Potassium: 80mg, Fiber: 2g, Sugar: 1g, Vitamin A: 52IU, Vitamin C: 1mg, Calcium: 5mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. Tialyn says

    May 22, 2022 at 1:33 am

    5 stars
    Love how fast this recipe is to make!! Such a yummy recipe.

    Reply
    • Rachel Gurk says

      May 23, 2022 at 11:09 am

      Fast is the only way to go!

      Reply
  2. Kaila says

    November 26, 2016 at 1:18 pm

    Looks yummy…..how long does it keep in the fridge?

    Reply
    • Rachel Gurk says

      November 26, 2016 at 1:58 pm

      Should be good for 3-4 days. :)

      Reply
  3. pragati says

    February 16, 2016 at 9:38 am

    This is like all my fave taco or burrito fillings in a spoonable form. I think I would just eat this. The photos are striking! :)

    Reply
    • Rachel Gurk says

      February 16, 2016 at 10:32 am

      Thank you SO much for that! It’s not easy to make bean dip look attractive :)

      Reply
  4. denise says

    February 11, 2016 at 10:44 pm

    Sounds great, just worried I’d be the only one to eat it.

    Reply
  5. DessertForTwo says

    February 11, 2016 at 11:06 am

    You literally put all of my favorite things in one bowl!

    Reply
  6. JessB says

    February 10, 2016 at 10:17 am

    We eat black beans all the time so this is another great way to use them. Looks yummy!

    Reply
  7. Cassie says

    February 10, 2016 at 8:32 am

    I made something SO similar to this for the game Sunday. Such a great idea to use for a sandwich spread!!

    Reply
    • Rachel Gurk says

      February 13, 2016 at 9:18 am

      Cassie! Hi, stranger! Thanks for popping in! :)

      Reply
  8. Dorota | HappyForks.com says

    February 10, 2016 at 7:01 am

    This dip is great to eat with bread or tortilla. Easy to make and healthy. Many people still eat to much meat and too little legumes. Thanks for this recipe ! It’s spicy and good for me. But do you have an idea what kind of herbs and seasoning can a use to make it good for a child?

    Reply
    • Rachel Gurk says

      February 11, 2016 at 4:12 pm

      My five year old loved this – it’s not too spicy. But you could reduce the taco seasoning to fit your taste.

      Reply
  9. Alice | HappyForks.com says

    February 10, 2016 at 6:57 am

    Dips – this is my favorite way to smuggle healthy ingredients for bread! Beans & avocado – great combination of valuable vegetable protein. And a little bit of lime antioxidants – you created the king of sandwiches :)

    Reply

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