Quick & easy (5 minute!) blender black bean dip with creamy avocado and flavorful spices. A great dip or side dish for parties, holidays, snacking, picnics, and more.
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 is perfect for scooping up with your favorite chips!
Ingredients for Black Bean Avocado Dip
For this recipe you will need:
- Black beans: You will need one 15 ounce can of black beans for this recipe. But if you prefer to use freshly cooked beans, you will need about 1 1/2 cups.
- Avocado
- Salsa: I like our homemade Restaurant-Style Blender Salsa, but use your own favorite.
- Garlic clove
- Ground cumin: I also like adding a little smoked paprika in addition to the cumin.
- Water to thin
- Salt
Customizing
Change it up with the spices and additions you enjoy however. A few ideas include:
Make it spicy: Add cayenne pepper, chipotle in adobo sauce, 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.
For more inspiration, browse all dip recipes or black bean recipes.
Creamy Black Bean Avocado Dip
Ingredients
- 15 oz. can black beans
- 1 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
Nutrition Per Serving (Estimate)
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TRISH
Does it store well IN fridge for a couple days? I live alone and just trying to find healthy snack foods and dip.
Kaitlin McGinn
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.
rc
In the directions, you forgot to say when to add the avocado. Just a heads up.
Kaitlin | The Garden Grazer
Hello! That's part of the second step where it says "Place remaining beans and all other ingredients in a blender or food processor."
Rich
I'm trying to use cooked black beans. Do I just substitute the same amount (15oz) or would it be a different amount?
Kaitlin | The Garden Grazer
Hi Rich! Yep, it's also about 1 1/2 cups of beans if that makes it easier! Hope you enjoy.
Dwell on Joy
Can't wait to make this for the boys!
Kaitlin | The Garden Grazer
Hope they enjoy!
Doreen Hulett
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.)
Kaitlin | The Garden Grazer
So glad it still worked out! Great to hear you all enjoyed - thank you!