Looking for a healthy dip recipe? This Black Bean Dip fits the bill! It’s loaded with fresh vegetables as well as a few convenience items and this healthy bean recipe can be made as spicy or mild as you like. We take ours with a kick!
I meant to post this recipe for Cinco de Mayo, but I’m not always as organized as I’d like to be and my best intentions fell by the wayside as I was knee deep in chalupas, salsa verde and those incredible crepes. Â That said, I knew I had to get this one up before Memorial Day, because you’re going to want to have a big batch of this on hand all weekend!
Anyway, this black bean dip comes courtesy of my friend, Nola. (Thank you very much!)  It has appeared at countless barbecues, poolside veg-sessions and long weekends in the Keys. Â
It should always be served with tortilla chips and cold cervezas or margaritas — or both.  What you’ll appreciate about this dip is that it straddles the line between fresh food and convenience items.  Fresh from crunchy bell peppers, red and green onion, zesty lime, garlic, spicy jalapeno and aromatic cilantro.
Convenience — from canned black beans and Ro-tel (original).  This recipe feeds a crowd, or enough to get you through a three day weekend.Â
Best of all, there’s no cooking involved. Â Just a little chopping and assembly. Â Easy… or at least it should be… if you’ve got some good, sharp knives. My favorite knife for chopping is a 7″ Santoku. The handle is raised enough that I don’t bang my knuckles when chopping herbs or vegetables, it’s easy to sharpen on a steel or knife sharpener and it doesn’t have to be the best of the best — but it should be a moderate investment, like this Wusthof Classic Ikon 7-Inch Santoku, Hollow Edge, Black
 It’s about $150, but there are others in the $50-100 range that will do the job too, but I’d be dubious about those $29.99 specials — you get what you pay for.
Once you’ve whipped up this easy bean dip recipe,be sure to have several bags of tortilla chips on hand — which are the ideal transport for getting the dip from the bowl to you mouth!
If you happen to have any tortilla chips left over, use them with this Chunky Guacamole and also try this Tuscan White Bean Dip with toasted pita chips for your next game day or cocktail party.
Black Bean Dip
Ingredients
- 1/2 red bell pepper 1/4" dice
- 1/2 yellow bell pepper 1/4" dice
- 1 jalapeño seeded and minced
- 5 cloves garlic minced
- 1 bunch scallions thinly sliced on a bias
- 2 15- ounce cans black beans rinsed and drained
- 1 10 ounce can original "rotel" tomatoes with green chili drained
- 1/2 small red onion finely diced
- 1 cup cilantro chopped
- 1 lime zested and juiced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
serve with
- tortilla chips
Instructions
- In a large bowl combine the bell peppers, jalapeño, garlic, beans, scallions, rotel tomatoes, lime zest and juice, red onion, cilantro, salt and pepper. Toss to combine.
- Serve with tortilla chips and cold cervezas.
Video
Nutrition
More  Delicious Dips:
-
- Smoked Fish Dip
-
- Cheesy Spinach Artichoke Dip
-
- Hummus with Basil Cilantro Oil
“Pin It” For Later!
I’m looking to add more black beans to my diet and I thought this would be a guac-style dip. However, this is even better.
Jacob — this is the one dip we make for EVERYTHING. Game day, picnics, cookouts, cocktails — sometimes we just make a batch and with a margarita — that becomes dinner! So glad you enjoyed it.
This is really great for summer gatherings! I take this same recipe and add vegetable stock and ground turkey to make a chili for the winter. Top it with shredded cheese, sour cream, and a side of cornbread (or keep it vegan) and you’re good to go.
That sounds like a great idea! And we’re coming into chili season!
This recipe was a Huge success and was devoured by all, thanks for sharing!
So glad you enjoyed it Yvonne. Admittedly, we make this at least 2-3 times a month — and it never lasts…
This is so good!!!! Was looking for a healthy appetizer for a get together. Thanks!
We make this dip all the time — one of our favorites and goes great with a margarita!
Looks awesome!! Can this dip be made ahead of time and kept in a cooler for a couple of days? I’m thinking of making it for our camping trip.
As long as you keep it on ice – it should be fine. I make huge batches of this for long weekends and we graze on it the whole time!
This dip filled with fresh veggies looks amazing! This would be perfect for a summer snack or appetizer. Thank you for sharing! I cannot wait to try this!
It’s always a struggle for me to figure out what to bring to family gatherings since they are so large and slaving over the kitchen to cook for 15 the next day kinda sucks on a Friday evening! This sounds SO awesome. SO easy, healthy and dippy dip dip fun! haha 😀
That’s the beauty of this dip! It’s easy, fresh and EVERYONE loves it!
I agree: cold cervezas AND margaritas are absolutely required for maximum enjoyment! I love that all the ingredients for this (GORGEOUS, hello?!) dip come straight out of my pantry. THIS will be making an appearance at my Memorial Day cookout for sure!
Please let me know how you like it! We had it last night while we were floating around my parents’ pool!
Love that this is essentially a big bowl of veggies! And it’s perfect for the long weekend!
Exactly… so it’s a guilt-free snack — except for the tortilla chips…
This dip looks great! I love how chunky it is – perfect for digging a chip into.
Woo hoo one of my favs!