Black Bean Dip: Creamy but Low Fat!
Black Bean Dip is creamy and low fat – smash some up today!
This dreamy, vegan dip is a cinch to make – and you probably have most of the ingredients in the cupboard already. Black Bean Dip makes a perfect addition to the appetizer table because it’s spicy and creamy but it’s also low fat – there are no added dairy items here.
Black Beans are a personal favorite of mine, but this recipe will work great with just about any beans. It would be super tasty with pinto beans or cannellini beans too. I’d even give this a whirl with kidney beans – I bet the color would be awesome! Ceci Beans might be a bit dry – so be sure to keep all the liquid in the can. You might need it.
We like to serve this with whole wheat corn chips and/or mini bell peppers. Carrots and celery would be a treat too. Add it to a Mexican themed meal- it will fit right in between the salsa and guacamole.
Black Bean Dip is a great spread too~
Use a little less of the liquid and you can spread it on bread to make a great grilled veggie sandwich. Yum.
I’m warning you ahead here. There isn’t much to making Black Bean Dip. All the better to whip up a batch anytime!
Combine all the ingredients in a food processor (affiliate links follow – see disclaimer for details). Or use your hand blender. I have this blender and it is perfect for little jobs like this one – and the clean up is a cinch:
If all else fails, you can use a potato masher. Just chop up the veggies finely first. However you mash it up, add everything at once.
And give it a whir. Oops. I almost forgot the cilantro.
If you’re out of cilantro (or you despise the taste), you can add half a teaspoon of cumin or chili powder. That would super tasty too. We didn’t seed our jalapeno and the Black Bean Dip was SPICY! Luckily, we love that, but remove the seeds and white membranes if you want a milder dip.
Black Bean Dip
Ingredients
- 1 can Black Beans, drained, liquid reserved
- 1 large Garlic Clove, peeled
- 1 medium Jalapeno, stem removed and chunked
- 2 Green Onions, chunked
- 4 tbsp Cilantro (Reserve piece or two for garnish)
- 1 tbsp Lime Juice
- Kosher Salt (to taste)
Instructions
- Combine all ingredients in a food processor or hand blender bowl. Add a little less than half of the reserved bean liquid. (You can add more liquid later, but once it's in there you can't take it out!)
- Process until smooth. If dip is too thick, add a little more of the reserved liquid and process again.
- Serve immediately, using several cilantro leaves for garnish.
Notes
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