Healthy Black Bean Dip
on Aug 17, 2021
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Black bean dip that is quick easy, healthy, full of fiber, and just stinkin’ delicious.
Healthy black bean dip is a recipe that you need in your life. It goes along great with any Mexican dish, as an appetizer, or a snack for game night.
Black Bean Dip
We love these beans and I have some in the fridge pretty much at all times. I think that I’ve converted about half of everyone I know in real life to these and the other half just need to try them still.
I struggled with what to name this recipe because it’s not really a dip, but it can be. And it’s not really re-fried beans, but you can eat them as such. Regardless of the name, or how you eat them, you’ve got to give these a go.
I serve these to my kids mixed with some sour cream or greek yogurt to dip tortilla chips in for lunch, inside quick bean burritos (with melted cheese and lots of veggies). They are fantastic on nachos, in tacos, or as the base of 7-layer bean dip. The texture and all of the spices and seasoning really take the beans to the next level.
Frequently Asked Questions:
We love this stuff and it keeps well in the fridge in an air-tight container for about 5 days.
I always drain and rinse beans before cooking with them. This washes off some of the slippery slime common to all beans and it gets rid of excess sodium.
I make this with black beans 99% of the time but have tried it with pinto. I think just about any type of bean would work.
More easy recipes:
- The Best and Easiest Fruit Dip Recipe
- The Best Caramel Dip
- Classic Layered Bean Dip
- Cheese Cake Dip – 4 ingredients
If you’ve tried this black bean dip recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation.
Healthy Black Bean Dip
- 2 15- ounce cans of beans, (black and pinto beans work great)
- 1/2 cup salsa
- garlic powder onion powder, cumin, and chili powder to taste , (start with 1/4 teaspoon of each and adjust as you see fit)
- Salt to taste
- Drain and rinse the cans of beans and add them to the bowl of your food processor. Add half the salsa, the first round of seasonings (the 1/4 of each) and a few good shakes of salt. Process the mixture until it starts to become smooth and uniform in color, about 2 minutes.
- I like the beans to be about as thick as mashed potatoes, you can experiment to see what you like. Add more salsa to make the mixture thinner and use less to make the mixture thicker. Taste and add more seasoning if needed. Reprocess the mixture each time you add something.
- Add salt to taste. Beans are generally bland so salt is really important to making them taste like something. A little on the salty side is better than under-salted in this case.
- Once the beans are to your liking scoop them out into a bowl and serve inside your favorite burritos, as a base for bean dip, on top of nachos, or as a side to tacos.
- I make this with black beans 99% of the time but have tried it with pinto. I think just about any type of bean would work.
- We love this stuff and it keeps well in the fridge in an air-tight container for about 5 days.
Here are a few other recipes these beans would be awesome with/on/in:
- Homemade Steak Tostadas
- Restaurant Style Salsa
- The Best Chicken Tacos Ever
- Homemade Baked Corn Tortilla Chips
- Grilled Chicken Tacos
- Easy Chicken Skillet Nachos
- Cafe Rio Sweet Pork Barbacoa
- Crunchy Baked Chicken Tacos
I know you are going to love digging into this Black bean dip that quick easy, healthy, full of fiber, and just stinkin’ delicious.