Name: Healthy Black Bean Dip
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 3 cups
Cuisine: American
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

Healthy Black Bean Dip

Quick and easy black bean dip or black bean "refried" beans made from beans, salsa, and spices. So fast, easy, and full of flavor!

Prep5 min

Cook5 min

Total10 min

Serves3 cups

Published 17 Feb 2014

Jump to recipe

Black Bean Dipthat is quick easy, healthy, full of fiber, and just stinkin’ delicious.

a hand dipping a blue corn tortilla chip in a bowl of 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 (like with a mountain oftortilla chips), you’ve got to give these a go.

a blue and white tray with a bowl of black bean dip and a pile of blue corn tortilla chips

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: Thisdip is an excellent choice for partiesand 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

close up view of a bowl of black bean dip

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

How long does black bean dip last?

We love this stuff and it keeps well in the fridge in an air-tight container for about 5 days.

Should I rinse black beans before using them?

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.

Can I make this dip with a different type of bean?

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.

close up of a bowl of black bean dip on a tray with tortilla chips

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 eatingso 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.

top view of a bowl of black bean dip next to a tray of tortilla chips with the words "healthy black bean dip"

More Side Dish Recipes to Consider

Did you make this recipe? Leave a⭐️review and share it onInstagram,Facebook, orPinterest!

Healthy Black Bean Dip

Black bean dip that quick easy, healthy, full of fiber, and just stinkin' delicious.

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.

Nutrition

Calories57

Carbohydrates10

Fat0.2

Fiber4

Protein4

Saturated fat0.1

Sodium120

Sugar0.4