Spicy Black Bean Dip Recipe

by Andrea Holwegner | Dec 22, 2019

Plant-based appetizer recipe

This plant-based appetizer for black bean dip works great as a make-ahead appetizer or as a dip for snacks or lunch for work.

Makes 8 servings

What you need:

1 can (15 oz) low-sodium black beans, drained and rinsed
1/2 cup mayonnaise
1/2 cup sour cream
1 can (4 oz) green chilies, drained
2 tbsp chopped cilantro (or more)
1 tsp chili powder
1 or 2 crushed garlic cloves
Sriracha hot sauce (as much as you like)
Salt to taste

How you prepare:

Rinse and drain black beans and put in food processor to blend.
Add in mayonnaise,sour cream, drained chilies, cilantro, chili powder, garlic and pepper sauce and blend well.
Serve with pita bread, crackers or vegetables (or enjoy in a wrap with sliced veggies for lunch).

Per serving:

Calories 145
Carbohydrates 16 g
Protein 5 g
Fat 7 g
Dietary Fiber 4 g

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2 Comments

Gerie Petersen on December 29, 2019 at 4:54 am

The recipe looks very interesting but I would like to substitute the mayo. What would you suggest?

Andrea Holwegner on December 29, 2019 at 6:07 am

Hello Gerie – thanks for your note here. Perhaps you could substitute the mayo with more sour cream and a splash of olive oil? You would have to do some experimenting as I have not tried this. If you are looking for something egg-free as a substitute you can also buy vegan eggless mayonnaise or do an online search for a plant-based mayonnaise recipe and choose something that looks good. Hope this helps!
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Spicy Black Bean Dip Recipe

Plant-based appetizer recipe

What you need:

How you prepare:

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Andrea Holwegner

About Andrea Holwegner

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