Easy Black Bean Dip

Since we've been on this health kick, we've changed the way we snack. That was a tough task because we are big snackers. It's easy to get carried away with the salty snacks, cakes, cookies, and candies after the kids are in bed and there is great American television to watch on the DVR.

We still have what we want but use portion control to avoid going overboard. We've added snacks high in protein like nuts and light cheese, which are more filling. I particularly like the Babybel Light wheels. Veggies with hummus is another favorite snack. This black bean dip comes in at 80 calories per 1/4 cup serving and is a great way to snack lighter (minding the chips, of course).

The look of the dip may not be appealing, but I promise it tastes better than it looks! The texture is light but there is plenty of flavor. Add lime juice to suit your taste preference. I find acidity levels vary from person to person. A couple of dashes of hot sauce could be added to spice things up a bit as well.

This easy dip comes together in just a couple of minutes with only a few ingredients. It's a nice alternative to heavy dips for parties, pot lucks, or for an evening snack. Enjoy :)

Easy Black Bean Dip

Yields 2 3/4 cups


  • 2 (14 ounce/800 g total) low-sodium black beans, drained and rinsed
  • 3/4 cup (180 mL) salsa
  • 4 cloves garlic, minced
  • 2-2 1/2 teaspoons fresh lime juice, to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon water
  • 1/4 teaspoon salt
  • 1/4 cup cilantro, chopped


In a food processor, puree all the ingredients, except the cilantro, until smooth. Add in the cilantro and pulse a few more times. Taste for seasoning and adjust, if desired.

Serve the dip with tortilla chips or vegetables.

Slightly adapted from Cookin Canuck

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