Chipotle Black Bean Dip
5-ingredient Chipotle Black Bean Dip with optional Pico de Gallo is quick, easy, and perfect for meal prep. A nutrient-loaded healthy snack with plant-based protein. Gluten-free.
Servings: 3 jars
Calories: 231kcal
Ingredients
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
Optional 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
Instructions
- 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 (optional): 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, if using. 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.
Notes
- 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.
Nutrition
Calories: 231kcal | Carbohydrates: 45g | Protein: 14g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 228mg | Potassium: 1240mg | Fiber: 16g | Sugar: 9g | Vitamin A: 2288IU | Vitamin C: 42mg | Calcium: 120mg | Iron: 5mg
