Vegan Black Bean Dip Recipe
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.
Prep Time8 minutes mins
Cook Time20 minutes mins
Total Time28 minutes mins
Course: Appetizer
Cuisine: American
Servings: 6
Calories: 94.9kcal
- 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
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.
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