Chipotle Black Bean Dip Recipe

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5-ingredient Chipotle Black Bean Dip 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.

Glass jar with chipotle black bean dip and pico de gallo with yellow hexagon crackers. — Serve this Chipotle Black Bean Dip with gluten-free crackers for a healthy gluten-free snack. Paid Amazon affiliate link for these glass jars.

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 with the pico de gallo (salsa cruda), and vice versa.

This layered black bean dip recipe was inspired by my Cowboy Salad on this site, as well as this High-Protein Red Lentil Dip & Spread.

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👩🏼‍🌾 Ingredients
🌶 Substitutions
📖 Instructions
💡 Expert Tips
⏱ Storage
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Black beans in a white colander next to sliced lime, chipotle and cumin in a white bowl, minced garlic, cilantro in a jar, and salsa in a glass beaker. — Ingredients for the Chipotle Black Bean Dip

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.

Chopped tomatoes, red onion, and cilantro in separate glass jars, with white vinegar, cumin and oregano, and minced garlic in white bowls, and one sliced lime. — Ingredients for the optional Pico de Gallo

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 the recipe card for quantities.

🌶 Substitutions

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

Try this Easy Beet Hummus for another healthy vegan snack option. Visit my Vegan Side Dish Recipes page for more healthy sides.

📖 Instructions

You can choose to make the dip without the pico de gallo.

Salsa, black beans, cilantro, garlic, and spices in a food processor.

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.

Creamy black bean dip in a food processor next to a bunch of cilantro and chopped tomatoes.

Step 2. Pulse until creamy and smooth. Season with salt and more lime juice to taste.

Chopped red onion, cilantro, tomatoes, garlic, jalapeño, lime juice, vinegar, and spices in a glass food processor.

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.

Finely chopped red onion, cilantro, tomatoes, garlic, jalapeño, lime juice, vinegar, and spices in a sieve.

Step 4. Transfer the minced ingredients to a sieve and drain for 5 minutes.

3 covered glass jars with chipotle black bean dip and pico de gallo on top. — Refrigerate this 2-layered dip in airtight containers for a healthy grab-and-go snack.

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 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 liquefy 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.

⏱ 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. 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

What's the difference between salsa and pico de gallo?

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.

What is chipotle powder made from?

Chipotle powder is made from dried, smoked jalapeño peppers. They are crushed into powder form. It has a smoky and earthy taste as a result of the smoking process.

Can I freeze chipotle black bean dip?

Yes! Transfer to a freezer-safe container and freeze for up to one month. Thaw in the refrigerator. Heat or serve at room temperature.