This black bean dip recipe also makes a great sandwich spread – it comes together in seconds and is subtly spicy thanks to taco seasoning and unbelievably creamy thanks to avocado.
Lately I’ve been seeing the numbers on the scale gradually creep up…up…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 more healthy foods, working out more, and have a slimmer body shape, I’m happier. I just am. Weight and physique may not have that same effect on everyone but for me, it’s very important in many ways.
I’ve been somewhat sorta kinda dieting. I don’t really like the word diet, but I’ve been watching what I eat and putting more focus on portion sizes and eating fewer carbs and sugar.
I’ve been really happy with the results. I haven’t had any dramatic weight loss at this point, but I do feel better about the food I’m putting into my body. It’s so easy to get off track though, especially if you don’t have your refrigerator stocked with healthy foods.
One of the things I’ve been doing is making a bean dip of some sort and keeping it in the fridge with some vegetables cut up. Ben loves to snack on this too. It will keep up to four days in the fridge.
This black bean dip makes a killer sandwich spread as well. Try it on this collard wrap; it adds tons of flavor and is only 24 calories per 2 tablespoons.
All it takes is a few minutes in the food processor and you’ll have this dip made and ready for whatever uses you choose for it. I of course use my homemade taco seasoning but if you opt for a store-bought version, make sure to read the label and purchase one that contains only spices and no additives or preservatives.
In addition to the taco seasoning, I flavor this black bean dip recipe with cilantro and lime juice for the perfect southwestern touch. Instead of using oil, I use avocado to help make this ultra-creamy and keep with the southwestern theme.
PS: I spread this on a whole wheat tortilla, sprinkle it with cheese, fold it in half and throw it in the toaster oven for a quick and easy lunch for my kiddos. E loves it! N dislikes everything so let’s not talk about him.
Used in this recipe:
Looking for more bean dips? Try:
- Healthy Southwestern Black Bean Dip (similar to this one but super creamy thanks to a secret ingredient!
- Roasted Garlic White Bean Dip
- Pepperoni Pizza 6 Layer Hummus Dip
- Black Bean and Avocado Dip
- Hummus Spinach Artichoke Dip
- Classic Homemade Hummus
- Ginger Wasabe Edamame Hummus
- Cheesy Bean Dip from CenterCut Cook
- Basil White Bean Dip from Oh My Veggies
- one can (15 ounces) black beans, drained and rinsed
- [1 tablespoon taco seasoning]
- 1 tablespoon fresh lime juice
- 1/2 cup firmly packed fresh cilantro, leaves and stems
- 1/2 large avocado
- 2 tablespoons water (more as needed to achieve desired consistency)
- Blend all ingredients in a food processor until smooth.
- Add water as needed to achieve desired consistency.
- Store in an airtight container in fridge and enjoy with vegetables, chips or as a sandwich spread.
- Serving Size: 2 tablespoons.
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.
Husband’s take: Ben loves this even more than I do!
Changes I would make: None are necessary.
Difficulty: So stinking easy!