Step up your healthy snack and appetizer game with this easy and oh-so-quick Creamy Avocado Black Bean Dip recipe.
This creamy avocado black bean dip came to me on a run yesterday. I had just bought some black beans and pinto beans to make some smashed beans later this week, but also found the most beautiful avocado (I know, not the first time that's been said before) while at the store. As much as I love my smashed beans -- and I love them a lot -- I couldn't stop thinking of a way to combine my avocado with my beans in a recipe.
We had just run out of hummus at home (eek!) so I started to think of some other healthy dip recipes I could make. Black bean hummus sounded delicious but didn't include the avocado. And I could've gotten into some guacamole hummus but really wanted to use those black beans.
And then I started thinking: what if I take the best of either and combine them to form their own new dip?
Using only beans, avocado, spices, olive oil, and lime it would be an easy recipe that would take close to no prep work, be vegan, and be its own sort of Mexican bean dip. Something that could be great both after a long day at work as well as at a Memorial Day picnic or Super Bowl party. It would become a staple we can come back to when looking for some tasty recipes to use up extra avocados on hand or a can of beans we want to do something different with.
This healthy bean dip is so addicting it's hard to believe it is...
- High in protein
- Chock-full of heart-healthy fats
- Rich in fiber
- ... and so freaking tasty!
Common Avocado Black Bean Dip Questions & Cooking Notes
How is this different from guacamole hummus? It's not too different, though this recipe uses black beans instead of garbanzo beans, a delicious heap of Mexican spices, and only uses cilantro for a garnish (instead of blending it in).
How long will this dip last in the fridge? About 3-5 days in a covered container. Thankfully, since the lime juice is blended in, you don't have to worry about the avocado in the dip browning like you do with guacamole.
Can you freeze this dip? Avocado generally doesn't freeze well, so I don't recommend it.
How well do you need to drain the beans? I used canned beans for this recipe and drained them pretty well. Well enough that the thick black-ish bean juice was off the beans, but I didn't get too particular about it. You just want to keep too much liquid getting in there so it doesn't get soupy.
What is this dip good on? This dip is good on almost anything (plus more) that salsa, hummus, or guacamole are good on. In fact, we've eaten this dip with every meal (except breakfast) since I've made it: as a dip for tortilla chips and veggies, brushed on an open-face turkey sandwich, on top of turkey, & with roasted spiced sweet potatoes. I think we're going to try it on grilled veggies next and I also think it would be amazing on Sweet Potato Burgers.
Other Healthy Dip & Appetizer Recipes to Check Out:
- Healthy Spinach Artichoke Dip
- Air Fryer Sesame Kale Chips
- Curry Hummus
- Peach Avocado Salsa
- Sweet Potato Harissa Hummus
- Split Pea Hummus
- Garbanzo Bean Fritters
- Fresh Peach and Avocado Salsa
If you make and like this recipe, please review and rate it 5-stars at the top of the recipe card. This helps other people to find the recipes and helps me out, too!
Thank you so much for your feedback and support of Mae's Menu!
A creamy and savory dip, this Creamy Avocado Black Bean Dip is an easy and crowd-pleasing new appetizer dip.
- 2 tablespoons olive oil
- 2-2.5 tablespoons lime juice
- 2 large garlic cloves
- 1 teaspoon salt
- ¾ teaspoon cumin
- ½ teaspoon coriander
- 1 pinch- ⅛ teaspoon cayenne pepper
- 1 can black beans, drained
- 1 medium to large avocado, pitted
- 2 tablespoons olive oil
- 2-3 tablespoons cilantro, chopped
- Add all ingredients to a food processor in the order listed and process until the black beans and avocado are thoroughly blended and no chunks of avocado remain, scraping down the sides half way through blending.
- Scoop dip into a bowl and garnish with extra olive oil & cilantro. Serve with tortilla chips, veggies, on burgers, potatoes, and more!
- If making this with a blender (instead of a food processor), add the liquids to the blender first and then the spices, beans, and avocado.
- Store leftovers in a covered container in the fridge for 3-5 days.
Amount Per Serving Calories 64Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 265mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g
This nutrition breakdown is an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.