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Salsa-Black Bean Dip

   Whether for game day or a quick and easy dinner, bean dip is healthy, filling, and fun food. My version is ramped up with a no-vampires-allowed amount of garlic and makes good use of pantry items so you can whirr it together nearly anytime. I like to make it in the food processor for speed, but a potato masher or pastry cutter and a sturdy wooden spoon will also do the trick. If using salted beans, cut down the salt in the recipe by half.  While this is vegan, dairy-free, and gluten-free (check salsa and chip labels) do add cheese or sour cream if that's your druthers. 
8 (4 tablespoon) servings

Ingredients

  • 2 (15-ounce) cans black beans, salt-free – drained, divided
  • 3 tablespoons salsa from a jar or homemade (I like Mateo’s.)
  • 3-4 plump cloves garlic, chopped
  • Zest and juice of one lime
  • ¾ teaspoon EACH chili powder and ground cumin
  • ½ teaspoon EACH kosher salt and fresh ground black pepper
  • 4 shakes of hot sauce or to taste (I like Tabasco.)
  • ¼ cup olive oil
  • Choice of garnishes: thinly sliced green onions, diced tomatoes, diced cucumbers, diced sweet peppers, minced jalapeño, fresh cilantro leaves, chopped avocado, sliced olives, etc.

Instructions

  • In a food processor or medium bowl with a potato masher or pastry cutter, pulse or mash together one can of the beans, salsa, garlic, zest and juice of lime, spices, and hot sauce until smooth. With machine running or while stirring, slowly drizzle in olive oil until well-mixed. Taste and adjust seasonings. Add second can of beans, pulsing or mashing to desired consistency, leaving visible pieces of beans. Taste and adjust seasonings a last time. Spoon into shallow serving dish and garnish as you like — see choice of garnishes above. Serve at room temperature with fresh vegetables and/or tortilla chips.
    ~ Store tightly covered for a day or two in the refrigerator. The dip will keep better without the vegetables on top. Do not freeze.

Notes

If you use salted beans, cut down the salt in the recipe by half.
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