5-ingredient Chipotle Black Bean Dip with Pico de Gallo is quick, easy, and perfect for meal prep. A delicious healthy snack loaded with plant-based protein. Perfect for taco night! Vegan and gluten-free.
Keeping healthy snacks on hand is the best way to cut down on your consumption of processed low-nutrient snacks. Plus, they give you more energy throughout the day. Beans are loaded with fiber, keeping you fuller for longer so you don't overeat.
This recipe is two-in-one. You can choose to make the dip without the pico de gallo (salsa cruda), and vice versa.
- Store-bought salsa brings this dip together in less than 5 minutes. Choose a low-sodium brand for a healthier option.
- Chipotle powder is a mildly spicy chili powder made from smoked and dried jalapeño peppers. It is perfect for adding smokiness and more flavor to a dish.
- Jalapeño brightens this recipe with a fresh, mildly spicy, green pepper-like flavor.
- White vinegar preserves the pico de gallo for even longer in the refrigerator.
- Ripe tomatoes are key to making great salsa cruda. Roma tomatoes are a good choice since they are less watery, but any red, ripe tomato variety will work well. Core your tomatoes before chopping.
See recipe card for quantities.
- Jalapeño - substitute with one quarter small green bell pepper for non-spicy
- White vinegar - replace with additional lime juice for a less sharp flavor, or if you do not have any vinegar on hand
- Cilantro - Use parsley or Mexican oregano instead for the pico de gallo. You can omit the cilantro in the dip.
- Salsa - use a mild salsa for a less spicy spread
- Chipotle powder -omit or reduce for less spice
You can choose to make the dip without the pico de gallo, and vice versa. This recipe is two for the price of one.
Step 1. For the dip, combine the black beans, salsa, minced garlic, lime juice, cumin, and chipotle powder in the canister of a food processor.
Step 2. Pulse until creamy and smooth. Season with salt and more lime juice to taste.
Step 3. For the pico de gallo, combine the chopped tomatoes, red onion, jalapeño, cilantro, garlic, cumin, and lime juice in the canister of a food processor. Pulse slowly until just minced.
Step 4. Transfer the minced ingredients to a sieve and drain for 5 minutes.
For serving, top the chipotle black bean dip with the pico de gallo. The combination of the two is so flavorful. Serve with chips as a dip, or as a a filling for tacos, burritos, or quesadillas.
You can heat the spread in a saucepan with water to thin. It tastes amazing both warm and chilled.
💡 Expert Tips
- For a less spicy dip: Choose a mild salsa, and substitute the chipotle powder with smoked paprika or omit it entirely.
- For a less spicy pico de gallo: Substitute the jalapeño for green bell pepper.
- To reduce the sharpness of the red onion, soak the roughly chopped onions in room temperature water for about 10 minutes. Drain and pat dry before adding them to the food processor.
- Pulse the pico de gallo ingredients gradually in the food processor until minced. Go slowly or they will liquify too much. Drain in a sieve to remove excess liquid from the tomatoes as needed.
- For serving: The chipotle black bean dip tastes great both warm and chilled. It's more than just a dip for chips, use it as a filling for burritos, tacos, or quesadillas. The pico de gallo tastes even better the next day once the flavors have melded.
For single serve meal prep, transfer the bean dip to three separate containers with lids. Top with the desired amount of pico de gallo. These jars taste even better the next day! Alternatively, transfer any remaining chipotle black bean dip and pico de gallo to two separate airtight containers. Refrigerate for up to 4 days. This dip can be frozen for up to one month.
🙋🏽♀️ Recipe FAQs
Tomato salsa typically consists of fresh, canned, or cooked tomatoes as its base. The tomatoes are often blended with the other ingredients, making it runnier than pico de gallo.
Pico de gallo is a raw, fresh salsa, also known as salsa fresca (fresh sauce), salsa cruda (raw sauce), or salsa Mexicana. The ingredients are chopped, not blended, and it has far less liquid than salsa.
Chipotle powder is made from dried, smoked jalapeño peppers. They are crushed into powder form. It has has a smoky and earthy taste as a result of the smoking process.
Yes! Transfer to a freezer-safe container and freeze for up to one month. Thaw in the refrigerator. Heat or serve at room temperature.
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Chipotle Black Bean Dip Recipe
For the dip:
- 30 ounces black beans (2 15-ounce cans) drained and rinsed (1 ½ cups cooked beans)
- ¾ cup salsa (store-bought or homemade)
- 4 cloves garlic
- 2 teaspoons lime juice
- 1 teaspoon ground cumin
- ¼ teaspoon chipotle powder or to taste
- Salt to taste
For the Pico de Gallo:
- 1 ¼ pounds tomatoes (about 3 medium) roughly chopped
- ½ medium red onion roughly chopped
- 1 jalapeño seeded, ribs removed, minced
- 1 tablespoon lime juice plus more to taste
- 1 teaspoon white vinegar
- ⅛ teaspoon ground cumin
- ⅛ teaspoon dried oregano
- Salt and pepper to taste
- Make the dip: Transfer the black beans, salsa, garlic, lime juice, cumin, chipotle powder, and 1 teaspoon water to a food processor. Process until smooth, adding 1 teaspoon water at a time until the desired consistency. Add salt and more lime juice to taste.
- Make the pico de gallo: Transfer the tomatoes, red onion, jalapeño, garlic, lime juice, white vinegar, cumin, and oregano to a clean food processor. Pulse until finely minced. Add salt and pepper to taste.
- Assemble: Place 3 (12-ounce) airtight containers in a row. Add ¾ cup black bean dip to each. Top with ½ cup pico de gallo. Refrigerate for up to 4 days.
- For serving: Enjoy with crackers, as a filling for tacos, quesadillas, or burritos, or heat it up and serve with quinoa or rice.
- For less spicy: Choose a mild salsa for the chipotle black bean dip. You can also substitute the chipotle powder with smoked paprika. Substitute the jalapeño for green bell pepper.
- Pulse the pico de gallo ingredients gradually in the food processor until minced. Go slowly or it will liquify. Drain in a sieve to remove excess liquid from the tomatoes as needed.
- Storage: For single serve meal prep, transfer the bean dip to three separate containers with lids. Top with the desired amount of pico de gallo. Alternatively, transfer any remaining chipotle black bean dip and pico de gallo to two separate airtight containers. Refrigerate for up to 4 days. The dip can be frozen for up to one month.
- Serve the dip warm or chilled. Use as a taco, burrito or quesadilla filling, or enjoy with crackers.
- Pico de gallo tastes even better the next day once the flavors have melded. It's very versatile. Try is with a variety of dishes.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.