Healthy Black Bean Dip
on Feb 17, 2014, Updated Aug 22, 2024
This post may contain affiliate links. Please read our disclosure policy.
Black Bean Dip that is quick easy, healthy, full of fiber, and just stinkin’ delicious.
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 (like with a mountain of tortilla chips), you’ve got to give these a go.
Table of Contents
Why You’ll Love This Recipe
- Budget-Friendly: Black beans are an inexpensive pantry staple. This dip is affordable but still packed with flavor.
- Great for Parties: This dip is an excellent choice for parties and gatherings because it’s easy to make in large batches and is always a crowd-pleaser.
- Nutritious and Healthy: This dip is packed with protein and fiber.
Ingredients
- 2 Cans of Beans
- Salsa
- Garlic Powder, Onion Powder, Cumin, and Chili Powder
- Salt
See the recipe card below for full information on ingredients and quantities
How to Make Healthy Black Bean Dip
Step #1. Drain and rinse the beans.
Step #3. Add more salsa, salt, and seasonings and process until it’s the taste and texture you’d like.
Step #2. Add them to the bowl of your food processor along with half the salsa, the seasonings, and several shakes of salt. Process until smooth and uniform.
Step #4. Scoop the mixture into a bowl and serve as desired.
Recipe FAQs
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.
Expert Tips
- If you like a spicier dip, add some diced jalapeno, hot sauce, or a dash of cayenne pepper.
- You can use a blender if you don’t have a food processor, just scrape down the sides often.
- If you have time, let the dip chill for at least 30 minutes before eating so the flavors have time to meld.
- Mix in some sour cream or Greek yogurt to make a creamier dip. My kids like it this way.
More Side Dish Recipes to Consider
Vegetable Sides
19 Fresh Vegetable Recipes For Spring
Cornbread Recipes
Southern-Style Cornbread Dressing (With Make-Ahead Tips)
Cornbread Recipes
Crispy Cornbread Fritters: A Simple Southern Delight
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Healthy Black Bean Dip
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
- Mix in some sour cream or Greek yogurt to make it creamy.
- This is also delicious warmed as a bean burrito filling and topped with a little cheese.
- We love this stuff and it keeps well in the fridge in an air-tight container for about 5 days.
Delicious receipe. I added just a cap full of lime juice. Just added a little “tang” to it. Lasted 1-2 days!!
so good! I was skeptical at first, but it was delicious! Ate it for lunch with tortilla chips and cucumber slices for dipping. I used extra salsa in it.
Yumm! I’ve made this twice now and it’s great. We like to use it for burritos but it’s also good just for dipping!
This stuff is the best! Thanks for this awesome recipe, we won’t be buying refried beans anymore!!
We are addicted to it too. And you are right, I haven’t bought refried beans in a can for years!
OH MY GOD. SOO DELICIOUS !
THANK YOU SOO MUCH !!
How do you think this would freeze? I’m the only one in my house that would eat this and there’s no way I could eat 3 cups worth in 5 days without being sick of it.
They freeze great! If we aren’t plowing through them like usual I’ll stick half the batch in the freezer for later. Let it thaw overnight in the fridge or throw it in a pan with some extra salsa on low heat to unfreeze. Enjoy!
Melissa- I made this last night, consider me converted. So tasty and easy.
This looks so easy and yummy. I will have to pin for my next party. 🙂