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When it comes to dips, I have yet to find one that I don’t like! From Pizza Dip to Taco Dip, I love ’em all! I especially love dips that are healthy and good for you like this Black Bean Dip! It is made entirely from all-natural ingredients. I love to serve it with fresh veggies or tortilla chips, but it also works great as a spread for sandwiches and quesadillas which is why I actually developed the recipe. Tomorrow I’ll be sharing a mouth-watering tostada recipe that has a fabulous layer of this Black Bean spread. In the mean time, enjoy it as a healthy, nutritious dip!
If you plan to make this as a dip, you may want to double the ingredients if you’re serving more than two people. I made enough to use as a spread for those tostadas I’ll be sharing with you tomorrow. You’ll start with 1/4 cup chopped yellow onion, 1 jalepeno, chopped, 2 tablespoons chopped fresh cilantro, 1 clove garlic, juice from 1 lime, and 1 – 15 ounce can black beans that have been rinsed and drained.
Place all of the ingredients into your blender, then toss in some red pepper flake, chili powder, salt, black pepper, and ground cumin. Blend until you’re left with a smooth, creamy, delicious spread/dip!
You can easily adjust the heat by cutting back on the jalepno, and red pepper flake. I’d consider this mildly spicy as written, so adjust accordingly. And remember, if you plan to make this as a dip, you will probably want to double the recipe. This is plenty of dip for two people, or serves many if using it as a spread for sandwiches, quesadillas, or the tostada that I mentioned.
It’s pretty rare to find a creamy, delicious dip that is also HEALTHY and good for you! This Black Bean Dip is literally ready in minutes, which is hard to beat. Enjoy!
- 15 ounces can black beans rinsed and drained
- 1/4 cup yellow onion, chopped
- 1 jalepeno, seeds removed, chopped
- 1 garlic clove
- Juice from half a lime
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon black pepper
- 1/4 teaspoon table salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red pepper flake