Spicy Black Bean Dip Recipe Print
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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The recipe looks very interesting but I would like to substitute the mayo. What would you suggest?
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!