Spicy Black Bean Dip Recipe 
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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About Andrea Holwegner
CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker
Andrea the «Chocolate Loving Nutritionist» is founder and CEO of Health Stand Nutrition Consulting Inc. since 2000. She is an online nutrition course creator, professional speaker and regular guest in the media. Andrea is the recipient of an award by the Dietitians of Canada: The Speaking of Food & Healthy Living Award for Excellence in Consumer Education....Read more
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!