Are you ready to try the best (& simplest!) Black Bean Dip ever? You will NOT find an easier recipe for a bean dip. All you need are three simple ingredients and 15 minutes. It's definitely a winner and everyone is going to love it!
Recipe: $2.44 | Per Serving: $0.61 | Serves: 4
The first time I made these beans, I was completely blown away. I'd just been throwing things in a pot to make a side dish to go along with whatever else we were eating, and then...these beans STOLE THE SHOW.
The flexibility of this dish is one of my favorite things about it! You can use it as a party dip but it also tastes great added to main dishes or served up as a side for a meal.
If you love this black bean dip recipe then you've got to try these Cuban Black Beans or these Overnight Black Beans.
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Why You Will Love This Bean Dip Recipe
- Maybe the BEST Beans EVER! You will eat them straight from the pot and burn your mouth. If you're lucky enough to have leftovers (unlikely), you will eat them cold from the fridge. And you will be happy.
- Easy to Make: They're that perfect dish for a last-minute-we-need-more-food or what-should-we-bring-to-the-BBQ kind of thing.
- Budget-Friendly: Beans are generally a low-cost food and this dish requires very little other than a few pantry staples to make.
Ingredients
Here's a look at the simple ingredients you need to make this recipe for bean dip. The full list of ingredients is in the recipe card further down the page, and I've also got plenty of suggestions for variations!
- Black beans: Canned black beans work perfectly to make this black bean dip recipe easy! For a more budget-friendly bean dip you can cook dry black beans ahead of time. Use about 1 ½ cups of cooked black beans to replace the canned.
- Salsa: Any type of salsa works great! You can use mild, medium, or spicy depending on you preference.
- Butter: The butter adds a small amount of fat to the bean dip giving it a richer flavor and mouthfeel. Feel free to use vegan butter here.
Dietary Modifications and Variations
- Paleo: No this dip is not Paleo.
- Vegetarian: Yes, this recipe is suitable for vegetarians! You can make this black bean dip vegan or dairy-free by swapping the butter for vegan butter.
- Cheese: If you're craving a black bean dip with cheese you can garnish this with some cotija, queso fresco, or other cheese of choice. I've also had some people tell me they stirred in about ½ cup shredded jack cheese for a cheesy black bean dip.
- Chilies: If you want more spice you can add some diced jalapeños!
- Mexican Black Bean Dip: Top with chopped fresh cilantro, cotija cheese, some chopped tomatoes (or pico de gallo), and a squeeze of lime.
- Add-ins: feel free to sauté some onions and garlic or a little tomato paste to amp up the flavor. (You'd do this before adding the remaining ingredients to the pot.) You can also use chicken or veggie broth in place of the water.
How to Make Black Bean Dip
This easy black bean dip comes together in just a few steps. Here are the highlights.
- Drain and rinse the black beans.
- Add the beans to a small pot with the salsa and water. Cook for about 10 minutes, until the beans are quite soft.
- Mash the beans with a fork to your desired consistency.
- Add the butter and a pinch of salt and stir to melt the butter into the beans.
- Serve! This dip is great in tacos, quesadillas, and taquitos, with tortilla chips, or with raw bell peppers. I love to top it with a little cotija cheese and fresh cilantro if I have it!!
Serving Suggestions
This healthy bean dip is perfect to serve for parties, movie-watching, or the Big Game! You can easily double or triple it to feed a crowd. Here are some of the serving suggestions to go with the BEST bean dip recipe!
- Enjoy it hot, warm, or even cold straight from the fridge!
- Serve it up with other dipping favorites such as mango salsa or restaurant-style salsa and a pile of chips, veggie sticks, or any other dipper you love!
- It's also great to use in main dishes. It works great as a filling for burritos, quesadillas, tacos, or chicken burrito bowl.
- Spread it on these gluten-free cassava flour tortillas or some sprouted wheat tortillas for a quick snack!
- Pair them with this cilantro lime rice as a side dish for roasted veggie tacos or this taco potato casserole.
How to Store
- Storing: If you have leftovers (though it's likely you won't), place them in an airtight container and store them in the fridge for up to three days or in the freezer for up to three months.
- Reheat: If you prefer to reheat the beans, you can do it on the stove or in the microwave. You may need to add a bit more water to thin it out after they've been stored.
Expert Tips
- Don't skip the butter! It's only a tablespoon and it adds so much flavor.
- Prefer a thinner dip? Add a bit more salsa and water until it reaches the consistency you prefer.
- Want a smoother dip? This dip is on the chunky side since we're mashing the beans but if you want to make it a bit smoother (kind of like canned bean dip) you can blend it with an immersion blender, food processor, or blender.
FAQs
Both! It truly works well either way so it's totally up to you. It's great served up warm with a bit of melty cheese but also tastes great chilled or at room temperature.
No, though they are closely related. Refried beans are usually lightly seasoned and cooked with lard while bean dip is typically a bit thicker and seasoned a bit more heavily.
More Dip Recipes
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Easy Black Bean Dip
Ingredients
- 1 15 oz can black beans
- ¼ cup salsa any
- 2 Tablespoons water more if needed
- 1 Tablespoon butter
- ⅛ teaspoon salt less/more as needed
Instructions
- Drain and rinse the black beans.
- Add to a small pot with the salsa and water. Cook for about 10 minutes, until the beans are quite soft.
- Mash with a fork to your desired consistency.
- Add butter and a pinch of salt and stir to melt the butter and fully combine.
- Serve! This dip is great in tacos, quesadillas, and taquitos, with tortilla chips, or with raw bell peppers. I love to top it with a little cotija cheese and fresh cilantro if I have it.
Love how you added so much flavor here without using a ton of fat. Will be great in my 7 layer dip which already has plenty of fat from the cheese and sour cream and guacamole.
Yes absolutely! Glad you enjoyed this recipe - it's so good as is!! :)