5-Minute Black Bean Dip
Serve this fast and easy black bean dip with chips for an appetizer or snack that will be devoured quickly. Everything just goes right in the blender!
A few days ago our neighbor brought a store-bought black bean dip over to our house and it made me realize that I’ve never shared a recipe for a bean dip! Come on, Christina! Get it together!
I actually love black beans and eat them often (especially with breakfast which I’m sure sounds weird). I season mine with salt, pepper, chili powder, and garlic powder. Gah they’re so good!
I wanted to create a dip version with those flavors that can be made super fast! There’s actually zero chopping involved! So when I say it’s easy, I mean it’s E A S Y. All you have to do is toss a few ingredients in your blender or food processor and voila! Your dip is ready!
This 5-Minute Black Bean Dip is fast and flavorful. A total crowd pleaser in just a few short minutes.
To create this recipe, I used my tried and true method of “add salsa to it and it will be delicious”. Naturally it didn’t fail me. Salsa never does.
Also I added feta to the top because oh my gosh the creamy saltiness of that cheese is just absolute perfection with the black beans.
For this quick dip you’ll need (full list of ingredients and instructions are in the recipe card below):
- Canned black beans
- Canned fire roasted diced tomatoes or your favorite salsa
- Lime juice
- Minced garlic
- A few seasonings
What are the health benefits of black beans?
I’ve been eating a lot of black beans lately because they’re an excellent source of fiber. (So are green peas which, if you watch my Instagram stories, you know I’ve been eating a lot of too.)
Black beans are also a great source of protein and antioxidants!
Fiber, protein, and antioxidants? Yep! We need all those things.
I personally love working black beans into my breakfast (with fried eggs and air fryer potatoes) or lunch (in rice bowls with chicken and salsa). But now we have this incredible (and incredibly easy) dip version so black beans are officially suited for snack time too.
Is this dip spicy?
Not at all! If you’d like to add some heat, blend one jalapeno (cored and seeded) with the other dip ingredients.
Is this dip thick?
This dip is designed to be really thick so it sticks to every chip. You can use a little extra water if you prefer a thinner consistency.
Can you make this ahead of time?
Yes! You can make this dip the day prior to serving if you like. Just store in the refrigerator in an airtight container. When you’re ready to enjoy, leave it on the counter at room temperature for 30 minutes so that it’s not too cold when you eat it.
How to store leftovers
Black bean dip should be refrigerated in an airtight container with a lid. It will stay good for up to 5 days.
What toppings to add
While this dip is delicious without any toppings, it just feels wrong to skip them! I recommend feta cheese, cojita cheese, fresh cilantro, diced onion, and/or diced jalapeno. I really recommend that feta because the creamy saltiness of it is just incredible with black beans. Don’t skimp on those toppings!
Feta cheese, cilantro, red onion, and jalapeno are included in the photos for this recipe.
How to serve this
I enjoy this dip with tortilla chips, plantain chips, or raw veggies like broccoli, carrots, and cucumbers.
If using as a topping, I suggest adding it to roasted potatoes, nachos, fried eggs, or tacos!
More recipes like this:
5-Minute Black Bean Dip
- 30 oz canned black beans, drained and rinsed
- 1/2 cup fire roasted diced tomatoes or your favorite salsa
- 1 tbsp lime juice
- 2 tsp garlic, minced
- 3/4 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp black pepper
Optional garnish: feta cheese, cojita cheese, fresh cilantro, diced onion, and/or diced jalapeno
- Add all ingredients to a blender or food processor. Pulse until you've achieved the consistency you like. Taste and add more salt if desired.
- Garnish (optional) with feta cheese, cojita cheese, fresh cilantro, diced onion, and/or diced jalapeno.