Black bean dip that quick easy, healthy, full of fiber, and just stinkin’ delicious.
- 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.
- Category: Appetizer
- Method: Food Processor
- Cuisine: American
- Calories: 267
- Sugar: 1.4g
- Fat: 1g
- Carbohydrates: 48.5g
- Protein: 17.4g
Keywords: Dip, Healthy, Snack, Appetizer, Superbowl food