Black Bean Dip
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.
Servings: 18
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)
Instructions
- Blend all ingredients in a food processor until smooth, scraping sides as needed.1 can (15 oz.) black beans, rinsed and drained, 1 tablespoon taco seasoning, 1 tablespoon fresh lime juice, ½ cup firmly packed fresh cilantro, ½ large avocado or 1 small avocado
- Add water, a tablespoon at a time, to achieve desired consistency.2 tablespoons water
- Refrigerate in a covered container until ready to use. Makes 1 ¾ cups. Enjoy with vegetables, chips, or as a sandwich spread.
Video
Notes
- Taco seasoning: You can use a store-bought packet of taco seasoning or use 1 tablespoon of homemade 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.
Nutrition
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
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