Spicy Black Bean Dip with Avocado
A creamy, zesty dip combining black beans, ripe avocado, and a hint of jalapeño. High in protein, fiber, and healthy fats, it’s ready in just 10 minutes—perfect for snacking, entertaining, or meal prep.
Equipment
- 1 Food processor or blender
- 1 Measuring Spoon Set
- 1 Knife
- 1 Cutting board
- 1 Citrus Juicer (optional)
- 1 Serving bowl
Ingredients
- 1 15 oz can black beans, rinsed and drained
- ½ large avocado
- ½ jalapeño pepper seeds removed for less heat
- 1 tbsp fresh cilantro chopped
- 1 tbsp olive oil
- ½ lime juiced
- ½ tsp salt or to taste
- ¼ tsp black pepper or to taste
- 1 tsp paprika
- ½ tsp chili powder
Instructions
- Prepare the Black Beans: Rinse and drain the canned black beans thoroughly under cold running water. This removes excess sodium and liquid from the can, ensuring the dip has a fresh, clean flavor and a smooth texture. After draining, set the beans aside in a small bowl while you prep the other ingredients.
- Slice and Pit the Avocado: Take half of a large ripe avocado and carefully cut it in half lengthwise. Remove the pit using a spoon or knife, then scoop the flesh out with a spoon. Cut the avocado into smaller chunks to make it easier for the blender or food processor to achieve a creamy consistency.
- Prep the Jalapeño: Slice half a jalapeño pepper lengthwise and remove the seeds and membranes if you prefer a milder dip. Leaving some seeds will give the dip a noticeable spicy kick. Chop the jalapeño roughly so it blends evenly with the other ingredients.
- Chop the Cilantro: Measure one tablespoon of fresh cilantro leaves and roughly chop them. Fresh cilantro adds a bright, herbaceous flavor that balances the richness of the avocado and the earthy taste of the black beans.
- Juice the Lime: Cut half a lime and juice it using a citrus juicer or by hand. The lime juice adds acidity that enhances the overall flavor and helps prevent the avocado from browning, keeping your dip looking fresh and vibrant.
- Add Ingredients to Blender: In a food processor or high-powered blender, combine the drained black beans, avocado chunks, chopped jalapeño, cilantro, olive oil, lime juice, salt, black pepper, paprika, and chili powder. Each ingredient contributes to a balanced flavor profile, from creamy and nutty to smoky and slightly spicy.
- Blend Until Smooth: Turn on the food processor or blender and pulse the ingredients together. Scrape down the sides as needed to ensure every piece of avocado and bean is fully incorporated. Blend until the dip reaches a creamy, smooth consistency with no large chunks remaining.
- Taste and Adjust Seasoning: Taste your dip and adjust the seasoning to your preference. You can add a pinch more salt, a squeeze of lime, or an extra dash of chili powder for more heat. This step ensures the dip is perfectly balanced and flavorful before serving.
- Serve and Garnish: Transfer the dip into a serving bowl. Optionally, garnish with a sprinkle of paprika, a few chopped cilantro leaves, or a small drizzle of olive oil for an attractive presentation. Serve immediately with tortilla chips, fresh vegetable sticks, or your favorite crackers.
- Storage Tips: If you’re not serving immediately, cover the dip tightly with plastic wrap or store in an airtight container in the refrigerator for up to 2 days. Press a layer of plastic wrap directly onto the surface of the dip to minimize browning of the avocado. Stir gently before serving.
Notes
- Use ripe avocados for the creamiest texture; slightly underripe ones will result in a firmer, less smooth dip.
- Adjust the jalapeño according to your spice tolerance; removing seeds reduces heat.
- Canned black beans should be rinsed thoroughly to remove excess sodium and improve flavor.
- A high-speed blender or food processor ensures a silky-smooth consistency, but a regular blender works if pulsed gradually.
- Fresh lime juice brightens the dip and prevents avocado from browning, so avoid bottled juice if possible.
- This dip can double as a sandwich spread, taco topping, or salad enhancer.
