Black Bean Dip


black bean dip

There’s nothing fancy about this Black Bean Dip…..but it has gotten rave reviews whenever I’ve taken it to a party, potluck, or when I’ve served it at home for a casual get-together.  It’s simple comfort food and it makes for a great snack to serve the guys while they’re planted in front of the t.v. watching football.   If you take this Black Bean Dip to a party, tailgate or otherwise, you won’t be taking home any leftovers.

black bean dip

I actually like this dip better with refried beans….it’s creamier – but black beans are much healthier, so lately I tend to use the black beans more often when making this dip.  When I go for the refried – I always use vegan refried beans.  I like this dip best when it’s served warm….but it’s just as delicious when it cools to room temperature.   I recently posted this QUESO DIP  recipe….it’s incredibly delicious – and pairs nicely with this Black Bean Dip.  Enjoy!

~  xo Deb

Black Bean Dip

Yield: 6 to 8 servings

Total Time: 30 minutes


  • 16 ounce can of black beans (if using refried – I use Rosarita Vegetarian Refried Beans)
  • 2-3 tablespoons sour cream (or Greek yogurt)
  • ¼ cup salsa (I use Newman’s Own mild)
  • ½ cup Jack cheese, shredded
  • ¼ cup mild cheddar cheese, shredded
  • 1 tomato, seeded and chopped
  • 1/2 large avocado, peeled and chopped
  • 1/3 cup black olives sliced
  • 3 scallions, sliced
  • 2 tablespoons fresh cilantro, coarsely chopped
  • ¼ teaspoon onion powder
  • Freshly ground black pepper


If you’re using refried beans
  1. Add the beans, sour cream, salsa, and cheese to a saucepan over medium-low heat.
  2. Stir until the cheese has melted and the ingredients are well incorporated and heated through.
  3. In a small bowl add the chopped tomato, black olives, scallions, cilantro, onion powder and freshly ground black pepper. Gently toss the ingredients to mix.
  4. Place the warm beans in a serving dish and top with the tomato mixture.
If you’re using black beans
  1. Place the black, sour cream, and salsa in a food processor and process until mostly smooth.
  2. Heat the bean mixture in a saucepan over medium-low heat and add the cheese and stir until the cheese has melted and the ingredients are well incorporated and heated through.


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