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    Home » Appetizers

    5-Minute Black Bean Dip Recipe {Healthy Snack}

    Published: Oct 18, 2021 · Modified: Jun 27, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 50 Comments

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    This easy, vegan 5-minute black bean dip is perfect for your next get-together, or keep it on hand for afternoon snacking.

    Black bean dip in a red bowl, on a white plate with tortilla chips.

    This easy black bean dip recipe fits right in with my healthy living goals. You see, I’m a snacker, through and through. If I’m going to lose all control of my food willpower, it’s going to happen between meals. Darn those cheese and crackers!

    This lack of self-restraint hits hardest when I’m sitting on my butt…watching TV, reading, working on the computer. So, when football and hockey season ramp up, I know that I’m in serious trouble if I don’t have a plan for our game day munchies.

    This zesty black bean dip recipe (or any of my favorite Healthy Dips for Entertaining & Snacking) fits the bill on three levels – easy, healthy and delicious. And even better, it takes about 5 minutes to make and uses spices found in most pantries. Short prep time is always a welcome bonus!

    WHAT YOU NEED FOR THIS CREAMY BLACK BEAN DIP RECIPE:

    These are the main components of this recipe (affiliate links included):

    • Black beans: The recipe calls for 2 cans black beans, rinsed and drained.
    • Salsa: Use your favorite kind, either homemade or store-bought.
    • Garlic: 3 to 4 cloves, minced before adding to the food processor.
    • Lime juice: Please use fresh lime juice. It really does make a difference to the flavor of the overall dish.
    • Seasoning: Just a bit of cumin and kosher salt does the trick, but feel free to add a dash of chili powder if desired.
    • Water: While many dips call for olive oil, I use water to loosen up the texture. Less fat without sacrificing flavor.
    • Cilantro: If fresh cilantro isn’t your thing, swap in flat-leaf parsley or green onion instead.
    • Many dips call for red onion. I am not a fan of raw red onion and I find that it tends to overpower the flavors in dips like this one. If you feel strongly about adding it, either stir it in at the end or sprinkle a little on top (mince well first).

    See recipe card below for full ingredients list & recipe directions.

    Black beans, salsa and spices in a food processor.

     

    Throw all of the ingredients, except for the cilantro, into a food processor and puree until smooth. Scrape down the sides, add the minced cilantro and pulse briefly to combine. That’s it!

    A couple of tricks to remember. First be sure that the canned black beans are drained and well rinsed. Dump the content of the can into a fine mesh sieve and run it under cold water, shaking slightly so that the beans are well rinsed. Once the water is off, shake some more to drain the beans.

    One of the ingredients in this easy black bean dip is salsa. Be sure to use a salsa that you love. If the salsa tastes great on its own, then it will be perfect for this dip. Do you prefer some zip in your dip? Choose a medium or hot version. Or add some minced jalapeño pepper.

    The garlic should be minced before adding to the food processor. Even though food processors can do wonders when pureeing most foods, I find that the blade doesn’t always reach the garlic cloves adequately when there are several other ingredients in the processor. The last thing you want is a dip with big chunks of raw garlic!

    Black bean dip in a food processor, with chopped cilantro.

     

    Each ¼ cup serving contains about 80 calories, 0.3 grams of fat, 5.3 grams of fiber and 0 mg of cholesterol. Not too shabby! (Scroll down to the recipe card for more nutritional data.)

    According to Medical News Today, black beans are a good source of fiber, potassium, Vitamin B6, selenium, iron, magnesium, calcium and zinc. These various nutrients can have a positive effect on heart health and gut health, as well as other various health concerns.

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      How to serve bean dip:

      Dipping: Raw veggies (carrots, celery, red bell pepper, cucumber), homemade baked tortilla chips or crackers (my favorite are sweet potato crackers) are all good dippers.

      Spreading: Use it in place of hummus in my Vegan Hummus Avocado Sandwich or spread inside Grilled Vegetable Enchiladas, burritos or tacos.

      Black bean dip in a white bowl with red rim, on a plate with tortilla chips.

      Is black bean dip served hot or cold?

      I typically serve this bean dip at room temperature. However, it’s also fantastic served warm. It can be warmed in the oven, in a saucepan on the stovetop or even in the microwave (use a lower power setting).

      How long does black bean dip last?

      When stored in an airtight container, such as this one, this dip will last 3 to 4 days in the refrigerator.

      Can black bean dip be frozen?

      Yes! And that is a fantastic reason to make a double or even triple batch of this healthy dip. Transfer the mixture to freezer containers or resealable freezer bags in desired serving sizes. Freeze for up to 3 months.

      To defrost, transfer the dip to the refrigerator.

      Other healthy dip recipes:

      Healthy Mediterranean 7-Layer Dip
      Roasted Cauliflower Dip
      3-Ingredient Pesto Yogurt Dip

      Black bean dip in a red bowl, on a white plate with tortilla chips.

      5-Minute Black Bean Dip Recipe

      This easy 5-minute black bean dip is perfect for your next get-together, or keep it on hand for afternoon snacking.
      4.76 from 70 votes
      Print Pin Rate
      Course: Appetizers, Appetizers For Entertaining
      Cuisine: American
      Keyword: Clean Eating
      Prep Time: 5 minutes
      Total Time: 5 minutes
      Servings: 2 Cups
      Calories: 80kcal
      Author: Dara Michalski | Cookin' Canuck

      Ingredients

      • 2 (14 oz. each) cans low-sodium black beans, drained & rinsed
      • ¾ cup salsa
      • 4 garlic cloves minced
      • 2 teaspoons fresh lime juice
      • 1 teaspoon ground cumin
      • 1 teaspoon water
      • ⅛ teaspoon salt
      • ¼ cup minced cilantro
      Prevent your screen from going dark

      Instructions

      • In the bowl of a food processor, puree the black beans, salsa, garlic, lime juice, cumin, water and salt until smooth.
        Black beans, salsa and spices in a food processor.
      • Add the cilantro and pulse until just combined.
        Black bean dip in a food processor, with chopped cilantro.
      • Serve with tortilla chips or raw vegetables.
        Black bean dip in a red bowl, on a white plate with tortilla chips.

      Notes

      Weight Watchers Points: 0 (Blue - Freestyle SmartPoints), 2 (Green), 0 (Purple)
      Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

      Nutrition

      Serving: 0.25Cup | Calories: 80kcal | Carbohydrates: 14.7g | Protein: 4.9g | Fat: 0.3g | Saturated Fat: 0.1g | Sodium: 148.3mg | Fiber: 5.3g | Sugar: 0.8g
      Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

      This post was first published on September 24, 2014 and updated on October 18, 2021.

      Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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        Reader Interactions

        Comments

        1. Gwen

          October 30, 2017 at 1:24 pm

          5 stars
          This canuck is cooking in the Netherlands! Delicious bean dip...made it tonight. Hubby on board as well. Next time will make it warm as a sauce. Thanks for some great ideas.

          Reply
          • Dara

            November 01, 2017 at 12:36 pm

            Love the idea of heating it. I'm so glad to you enjoyed it, Gwen! Lucky you to be living in the Netherlands - such a wonderful country.

            Reply
        2. Lindsay

          September 05, 2016 at 11:29 am

          5 stars
          This dip is awesome! I made it to go with a veggie trap for a work potluck, and it was a hit! Thanks!!

          Reply
        3. Lacey

          June 11, 2016 at 3:18 pm

          Should this be served cold??

          Reply
        4. Diana

          May 26, 2016 at 5:31 pm

          5 stars
          I've made this dip three times, and each time it's a HUGE hit! It's always gone in two seconds, so I usually make a little extra that I eat myself before the party 😉 It's so easy to make, too! Highly recommended

          Reply
        5. Celeste

          March 14, 2016 at 1:19 pm

          5 stars
          Absolutely delish! It disappeared in not time, I added 1 tbsp. sour cream as well. Topped with shredded cheese and put under the broiler for 2-3 mins and topped with diced tomato. Used all organic ingredients as well as the Quinoa Chia Seed Organic Chips from Costco. Sooo good
          Thank you

          Reply
        6. Jean

          December 03, 2015 at 2:53 pm

          I love the dip! Made it today, it is wonderful and simple to make! Thank you for sharing!

          Reply
          • Lynette Harper

            January 26, 2021 at 10:38 am

            I love this dip!! So easy and so tasty! Do you know how long it should keep in the fridge for?

            Reply
            • Dara

              January 26, 2021 at 2:22 pm

              Hi Lynette, it should stay fresh for up to 5 days if stored in an airtight container in the fridge. I'm so glad you love it!

              Reply
        7. Valerie

          May 18, 2015 at 9:44 pm

          I made this dip yesterday. So easy, and it was a real hit! Thanks so much for the recipe - I didn't change a thing!

          Reply
          • Dara

            May 20, 2015 at 9:25 am

            I'm so glad to hear that! Thanks for letting me know, Valerie.

            Reply
        8. Noreen

          February 10, 2015 at 2:12 pm

          5 stars
          I made this yesterday for the first time and it was fantastic! I added 1/2 single-serving carton of Greek yogurt to make it a little creamier. Thanks for the recipe. It's a keeper!

          Reply
          • Julia Vona

            June 30, 2016 at 8:45 am

            Thank you for commenting AFTER you tried the recipe. Comments before the fact just aren't helpful.

            Reply
            • Sally Roberts

              November 04, 2017 at 12:25 pm

              4 stars
              I've just made it delicious but a bit salty, would leave out the salt and add lime juice to Tarde ( I used organic no salt beans)

              Reply
              • Sally Roberts

                November 04, 2017 at 12:25 pm

                Lime to taste!

                Reply
        9. Susan

          September 28, 2014 at 3:06 pm

          This dip sounds wonderful. We snack regularly and deliberately. This would make for a nice change of pace. I'm grateful for the nutrition information with your recipes because I do check calories/proteins/carbs for the eating plan we're on - so I don't eat too much and my husband eats enough.

          Reply
        10. Rachel+@+Baked+by+Rachel

          September 26, 2014 at 5:39 am

          This is perfect for the weekend! Love how quick this dip comes together too!

          Reply
        11. Anna @ Crunchy Creamy Sweet

          September 26, 2014 at 5:26 am

          I love how easy this dip is! Can't wait to try it!

          Reply
        12. Shelley@TwoHealthyKitchens

          September 25, 2014 at 9:50 pm

          Love this! I'm a snacker, too ... so it's really important to me that I have great, healthy options on hand all the time! It keeps my energy levels up, and I'm not famished and overeating by mealtimes. But again, HEALTHY options are totally the key! And this dip is just perfect for that! Packed with flavor and nutrition ... and so darn easy! Pinning for sure! (And too bad I don't have just a little of it for a quick late-night snack right now! 😀 )

          Reply
        13. Gwen+@SimplyHealthyFamily

          September 25, 2014 at 5:32 pm

          I don't count calories but I do appreciate the nutrition info! Would sprinkling some chopped tomatoes and Cotija cheese on this and calling it dinner be acceptable? 🙂

          Reply
        14. Brooks

          September 25, 2014 at 5:01 pm

          Dara, saw this dip on Instagram and I had to come over for a closer look. It looks scrumptious and I love how easy it comes together, lean and clean. You're looking terrific!

          Reply
        15. Sandy @ All Cooked UP

          September 25, 2014 at 12:28 am

          This is so simple and looks like it would be a big hit for the family. Chips and salsa is a mainstay in our home and this bean dip will mix it up a bit.

          Reply
        16. Cassie Sue

          September 24, 2014 at 3:53 pm

          I made a dip similar to this once for my kid's Halloween party and called it "black bug dip" and had chips and carrots and other goodies to eat it with. All the kids freaked out and no one would eat it. LOL! More for me to eat later, but I guess the name was a little too freaky for them. Just thought it was too funny not to share.

          Reply
        17. Meagan+@+A+Zesty+Bite

          September 24, 2014 at 6:58 am

          I love that you made your own dip and its so easy.

          Reply
        18. Kaitlin @ TheGardenGrazer

          September 24, 2014 at 6:17 am

          Perfect timing!! I was looking for something new to make for football this weekend and this is definitely it! LOVE black beans, thanks Dara! 🙂

          Reply
        19. Taylor @ Food Faith Fitness

          September 24, 2014 at 5:34 am

          We are major snackers here too, and 80 calories? YOU WIN!
          I just bought some black beans on a random bean buying whim. Now, I know why. Pinned!

          Reply
        20. Rachel Cooks

          September 24, 2014 at 5:02 am

          Oooh this is a must-try! With N not able to eat tahini, I'm always very nervous about having traditional hummus in the house.

          Reply
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        Hi there! Welcome to Cookin' Canuck.

        I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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        Hi there! Welcome to Cookin' Canuck.

        I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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