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Home » Recipes » Dip

Creamy Black Bean Avocado Dip

Nov 1, 2014 by Kaitlin · 6 Comments

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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 minutes
Total Time: 5 minutes 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.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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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.

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Comments

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    Recipe Rating:




  1. TRISH says

    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 says

      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. Dwell on Joy says

    November 02, 2014 at 4:37 pm

    Can't wait to make this for the boys!

    Reply
    • Kaitlin | The Garden Grazer says

      November 04, 2014 at 7:42 pm

      Hope they enjoy!

      Reply
    • Doreen Hulett says

      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 says

      November 09, 2014 at 2:18 pm

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

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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