Quick black bean dip
You need just 4 ingredients, and just a few minutes of prep, to make this delicious and versatile quick black bean dip!
4 ingredients + 4 minutes spent on prep = 1 amazing dip!
With a handful of tortilla chips or pitta chips, this quick black bean dip makes the perfect low effort lunch.
Quick bean dip
I do love a good black bean dip – it’s a quick and tasty snack, but the beans make it nice and hearty, and filling enough to be your whole lunch.
This version really couldn’t be quicker – just mix all the ingredients in a bowl, and you’re sorted!
There’s a reason I only have one process photo for this recipe…
Just 4 ingredients!
The ingredients in this quick black bean dip are simple:
- black beans, obviously
- smoked paprika (my beloved)
- garlic powder
(plus a bit of salt and pepper, but do we really count those?)
I used tinned black beans, so they can be mashed up straight from the can – then just add the remaining ingredients.
It’s amazing how much flavour you get from just these few simple things!
With a recipe as simple as this quick black bean dip, I always like to liven things up with some toppings. I’ve told you before how much I love toppings, and this recipe is no different – just a couple of simple toppings can turn a simple bowl of beans into something a bit special that you’d be proud to serve at a party.
There are all sorts of things you could serve on top of your quick black bean dip:
- sliced cherry tomatoes
- chopped spring onions
- fresh coriander (cilantro)
- diced avocado
- a swirl of sour cream
- red or green jalapeños
- crumbled feta or cotija cheese
Warm black bean dip
If none of the above topping ideas tickle your fancy, you could always add some melted cheese instead.
Melted cheese is always a good idea.
Luckily, this recipe works just as well to make a warm black bean dip as a cold one – just sprinkle the dip with some grated cheese, pop it in the oven until it’s all hot and gooey, then dig in!
How to use up leftover black bean dip?
This recipe only makes a small bowlful of black bean dip – probably enough for 2 people. But it’s so easy to make that you could quite easily double or triple the recipe to make a large batch.
If you have any left over, and you don’t fancy just digging in with a big pile of tortilla chips (you loon), there are lots of other ways it can be used up.
Use it in sandwiches and wraps; spread it inside a veggie burger or grilled cheese sandwich; dollop it into fajitas; use it to smother burritos; stir it through hot pasta; smear it onto crackers or toast; dollop it onto a salad… the options are really endless!
This quick black bean dip is so easy to make, and so versatile, that I will seriously be making it at least weekly from now on.
Quick black bean dip
- 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
- 2 tbsp salsa (mild or hot)
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Black pepper
- Toppings (optional): sliced tomatoes, spring onions, fresh coriander (cilantro)
- Add the drained black beans to a mixing bowl, and mash with a fork. You can leave them fairly chunky, or keep mashing until they’re quite smooth. Add the salsa, spices, and a good pinch of salt and pepper. Mix well to combine. Serve topped with your choice of toppings (more topping ideas in the blog post).
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/2 the recipe, not including toppings.