Vegan Black Bean Dip

This vegan black bean dip is loaded with flavor from caramelized onions, jalapeño peppers, and fresh lime. It’s delicious served with tortilla chips, crackers, or raw veggies for dipping. It also works as a spread in tacos, sandwiches, or wraps.

Main ingredients and substitutions

I like to use canned black beans in this dip. Be sure to drain and rinse the beans well. You can substitute cooked dried black beans if you prefer.

Fresh lime juice and lime zest give this dip a huge flavor boost. The lime adds a bright, zingy flavor that complements the creaminess of the black beans.

A large sweet onion, cooked until golden brown and lightly caramelized, adds a delicious, subtly sweet flavor to this vegan black bean dip. You can substitute any other type of onion if you prefer. If the onions are small, use two instead of one.

Jalapeño pepper adds another delicious layer of flavor and a bit of heat to this dip. If you love spicy food then add two peppers, but if you prefer it milder then just add one.

Bean dip in a bowl next to some chips.

How to make this vegan black bean dip

Start by adding the olive oil to a large pan on the stove set to medium heat, then add the chopped onion and salt to the pan.

Raw chopped onions in a metal pan.

Cook for 15-20 minutes or until the onions are a golden brown color, stirring often.

Caramelized onions in a metal pan.

Once the onions are golden brown, add the chopped jalapeño to the pan (use one pepper for a milder spice and two if you prefer it spicier), then cook for one minute. Next you’ll add the onion and jalapeño mixture to a blender or food processor, along with the lime zest and juice, and black beans.

Ingredients for bean dip in a food processor.

Blend until smooth and creamy.

Bean dip in a food processor.

What to serve this with

Serve this dip with tortilla chips, raw veggies, or these chickpea flour crackers for dipping. It’s also delicious as a spread in sandwiches or wraps. Or try it in these chickpea flour tortillas with some avocado and grilled vegetables.

Storage

Store this vegan black bean dip in an airtight container in the fridge for up to three days.

Bean dip in a glass bowl next to some tortilla chips.

More dip recipes to try

Vegan Black Bean Dip

This vegan black bean dip is loaded with flavor from caramelized onions, jalapeño peppers, and fresh lime. This dip is quick and easy to make. Serve it with tortilla chips, crackers, or crunchy raw veggies for dipping.
Course Appetizer
Cuisine American
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 6
Calories 94.9kcal

Equipment

  • Blender or food processor

Ingredients

  • 1 large sweet onion, chopped
  • 1-2 jalapeño peppers, chopped (use one pepper for a milder spice and two if you prefer it spicier)
  • The juice and zest of 1 lime
  • 1 3/4 cups canned black beans, drained and rinsed (this equals one 14 ounce can. Alternatively you can substitute cooked, dried black beans)
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt

Instructions

  • Add the olive oil to a large pan on the stove set to medium heat.
  • Add the chopped onion and salt to the pan, then cook for 15-20 minutes or until the onions are a golden brown color, stirring often.
  • Once the onions are golden brown, add the chopped jalapeño to the pan, then cook for one minute.
  • Add the onion and jalapeño mixture to a blender or food processor, along with the lime zest and juice, and black beans.
  • Blend until smooth and creamy.

Notes

  • Store this vegan black bean dip in an airtight container in the fridge for up to three days.

Nutrition

Serving: 0.25Cup | Calories: 94.9kcal | Carbohydrates: 10.2g | Protein: 3.2g | Fat: 4.8g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.4g | Sodium: 484.2mg | Potassium: 187.2mg | Fiber: 3.8g | Sugar: 0.9g | Vitamin A: 27.5IU | Vitamin C: 5.5mg | Calcium: 22.3mg | Iron: 1mg

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