Easy 5-Minute Black Bean Veggie Dip With Jalapenos
Quick and easy, this vegan black bean dip is a velvety and rich snack or appetizer that's perfect to pair with all your favorite dippers!
Servings: 8
Ingredients
- 15 ounces canned black beans (1 can)
- ⅓ cup jalapeno slices
- ½ tablespoon minced garlic
- 1 teaspoon lime juice
- 1 teaspoon olive oil
- 1 teaspoon ground cumin
- ¼ teaspoon salt
Instructions
- Don't drain or rinse the black beans. Add all the ingredients to a food processor or blender.15 ounces canned black beans, ⅓ cup jalapeno slices, ½ tablespoon minced garlic, 1 teaspoon lime juice, 1 teaspoon olive oil, 1 teaspoon ground cumin, ¼ teaspoon salt
- Puree until smooth.
- Serve with cut veggies, pretzels, crackers, pita chips, or whatever you like to dip!
Notes
- Taste and add more jalapeno slices for additional heat if desired.
- Adjust the lemon juice and salt if needed as well.
- Not all canned black beans are the same. Some have more liquid than others. I used Goya brand, which does not have a lot of liquid. So if your dip turns out too runny, try using Goya or drain some of the liquid prior to pureeing.
- You can add other vegetables to your black bean dip, such as avocado, tomatoes, or cilantro. For a chunkier dip, dice them into pieces and mix in after you have pureed the other ingredients.
- For additional variation, add chopped cooked chicken, shrimp, or tofu.
- Garnish with shredded cheese, chopped cilantro, and diced tomatoes for a pretty presentation.
Nutrition
Calories: 55kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 277mg | Potassium: 171mg | Fiber: 4g | Sugar: 0.02g | Vitamin A: 6IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
