Creamy Black Bean Avocado Dip (Easy!)
This avocado bean dip is ultra-creamy, flavorful, and ready in just 5 minutes! It's perfect for snacking, parties, picnics, and easy entertaining.
Servings: 5 side servings
Ingredients
- 15 oz. can black beans
- 1 large avocado
- 1/4 cup salsa (I use blender salsa)
- 1-2 Tbsp. water
- 1/2 tsp. ground cumin
- 1/4 tsp. smoked paprika
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
Instructions
- Rinse and drain black beans. Set aside about 1/3 cup of the beans. (I use these reserved beans for garnish and for stirring into the creamy mixture after it's blended which adds great texture.)
- Place remaining beans and all other ingredients in a high-speed blender or food processor. (I start with 1 tablespoon water, and add more if needed.)
- Blend until smooth. You may need to stop and scrape down the sides with a spatula to help it along. Then taste and adjust seasonings if desired.
- Place mixture in a shallow dish and stir in the remaining black beans. (I save a few to garnish the top.)
- Then garnish with fresh cilantro, salsa fresca, black beans, jalapeño, or anything else that sounds good. It's great served warm, cold, or room temperature.
Notes
Yield: Recipe makes about 1 3/4 cups.
Variations: Add roasted red pepper, chipotle, fresh cilantro, lime juice (in place of the water), jalapeño, cayenne pepper, nutritional yeast, etc.
Storing: This dip tastes best fresh, but you can store any leftovers in an airtight container in the refrigerator for 1-2 days.
Recipe originally published November 2014. Updated July 2025.
Nutrition Per Serving (Estimate)
Calories: 151 kcal | Carbohydrates: 20 g | Protein: 6 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Potassium: 539 mg | Fiber: 9 g | Sugar: 1 g | Vitamin A: 191 IU | Vitamin C: 7 mg | Calcium: 47 mg | Iron: 2 mg
