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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.
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
18
servings
Calories
28
kcal
Author
Rachel Gurk
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.
Video
Notes
Makes 1
¾ 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
Serving:
2
tablespoons
|
Calories:
28
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
12
mg
|
Potassium:
80
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
52
IU
|
Vitamin C:
1
mg
|
Calcium:
5
mg
|
Iron:
1
mg