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    Home » Recipes » Dip

    Creamy Black Bean Avocado Dip

    Nov 1, 2014 by Kaitlin

    A quick and easy (5 minute!) blender Black Bean Dip recipe with creamy avocado and flavorful spices. It's a great dip or side dish for parties, holidays, snacking, picnics, and beyond. (Vegan, gluten-free, oil-free.)

    Vegan black bean avocado dip in a bowl with chips on the side

    This healthy, satisfying black bean bean dip is a good source of fiber, protein and other plant-based nutrients.

    Plus it is quick and easy to prepare. It only takes 5 minutes!

    Blending avocado with black beans results in a dip that is so creamy and luscious.

    It's perfect for scooping up with your favorite chips.

    Cooked beans in a small white bowl

    Ingredients for Black Bean Avocado Dip

    For this recipe you will blend in a blender or food processor:

    • Black beans: You will need a 15-ounce can of black beans for this recipe. But if you prefer to use freshly cooked beans from scratch, you will need about 1.5 cups.
    • Avocado: I use a large avocado for this recipe.
    • Salsa: I like our homemade Restaurant-Style Blender Salsa, but simply use your own favorite.
    • Fresh garlic clove
    • Ground cumin: I also like adding a little smoked paprika in addition to the cumin for some warm, smoky flavor.
    • Water to thin
    • Salt
    Bowl of black bean dip with chips on the side

    Customizing

    Make it spicy: Add cayenne pepper, chipotle in adobo sauce, a dash of dry chipotle powder, jalapeno, or chili powder to taste.

    Make it cheesy: Add a little nutritional yeast for savory, cheesy flavor.

    Cilantro-lime version: Fresh cilantro and lime juice are tasty additions as well.

    Storing

    Store leftovers in an airtight container in the refrigerator. We find they keep for about 2-3 days.

    Blender black bean avocado dip in a small white bowl

    For more inspiration, also browse all dip recipes or black bean recipes.

    Vegan black bean avocado dip in a bowl with chips on the side

    Creamy Black Bean Avocado Dip

    A quick + easy dip made right in the blender! It combines black beans, creamy avocado, and flavorful spices.
    5 from 2 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Appetizer, Side Dish, Snack
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 5 side servings

    Ingredients

    • 15 oz. can black beans
    • 1 large avocado
    • 1/2 cup salsa (I use blender salsa)
    • 3 Tbsp. water
    • 1 clove garlic, minced
    • 3/4 tsp. ground cumin
    • 1/8 tsp. salt (more to taste)

    Other additions (optional):

    • Nutritional yeast, chipotle, fresh cilantro, lime juice, jalapeño, cayenne pepper, etc.

    Instructions

    • Rinse and drain black beans. Set aside about 1/2 cup of the beans.
    • Place remaining beans and all other ingredients in a blender or food processor.
    • Blend until it reaches desired texture.* Taste and adjust seasonings if necessary.
    • Place in a bowl and stir in the remaining black beans.
    • Garnish with cilantro, nutritional yeast, etc. if you wish. Great served warm, cold, or room temperature.

    Notes

    *Blending: You may need to help it along in the blender, stirring with a spatula to get it going. Add a touch more water if needed.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Creamy Black Bean Avocado Dip
    Amount per Serving
    Calories
    151
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    4
    g
    Potassium
     
    539
    mg
    15
    %
    Carbohydrates
     
    20
    g
    7
    %
    Fiber
     
    9
    g
    38
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    6
    g
    12
    %
    Vitamin A
     
    191
    IU
    4
    %
    Vitamin C
     
    7
    mg
    8
    %
    Calcium
     
    47
    mg
    5
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this creamy black bean dip recipe, also check out:

    • Quinoa Tabbouleh (Oil Free)
    • Healthy Texas Caviar

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Dip Recipes

    • Vegan Ranch Dressing (Oil-Free)
    • Chipotle Taco Hummus
    • Vegan French Onion Dip (Oil-Free!)
    • Vegan Big Mac Sauce (No Mayo!)

    Reader Interactions

    Comments

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      Recipe Rating:




    1. TRISH

      February 06, 2021 at 2:56 pm

      Does it store well IN fridge for a couple days? I live alone and just trying to find healthy snack foods and dip.

      Reply
      • Kaitlin McGinn

        February 17, 2021 at 4:39 pm

        Hi Trish! We've kept this in the fridge for just a day or two before it gets eaten, so anything past that I'm not sure. (You could always halve the recipe, if you wish!) Hope you enjoy if you give it a try.

        Reply
    2. rc

      December 23, 2015 at 5:35 pm

      In the directions, you forgot to say when to add the avocado. Just a heads up.

      Reply
      • Kaitlin | The Garden Grazer

        December 23, 2015 at 6:04 pm

        Hello! That's part of the second step where it says "Place remaining beans and all other ingredients in a blender or food processor."

        Reply
    3. Rich

      January 05, 2015 at 10:29 am

      I'm trying to use cooked black beans. Do I just substitute the same amount (15oz) or would it be a different amount?

      Reply
      • Kaitlin | The Garden Grazer

        January 05, 2015 at 12:36 pm

        Hi Rich! Yep, it's also about 1 1/2 cups of beans if that makes it easier! Hope you enjoy.

        Reply
    4. Dwell on Joy

      November 02, 2014 at 4:37 pm

      Can't wait to make this for the boys!

      Reply
      • Kaitlin | The Garden Grazer

        November 04, 2014 at 7:42 pm

        Hope they enjoy!

        Reply
      • Doreen Hulett

        November 09, 2014 at 4:50 am

        I loved this recipe and so did the folks I served it to. I made a slight change and added cayenne pepper; about the same amount as the cumin. (Funny story, I thought I was measuring cumin but it turned out to be cayenne.)

        Reply
      • Kaitlin | The Garden Grazer

        November 09, 2014 at 2:18 pm

        So glad it still worked out! Great to hear you all enjoyed - thank you!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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