Servings
Font
Back
Healthy Chipotle Black Bean Dip with Pico de Gallo
5 from 51 votes

Healthy Chipotle Black Bean Dip with Pico de Gallo

This dip blends black beans with chipotle peppers, salsa, garlic, lime juice, and cumin for a smoky, mildly spicy bean dip with a creamy texture. The included pico de gallo, made from diced tomatoes, onions, jalapeños, cilantro, lime juice, and salt, adds fresh, bright contrast. The recipe allows adjusting heat by varying chipotle and jalapeño amounts, making it suitable for different spice preferences.

Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
Servings: 24 servings
Calories: 24 kcal
Course: Appetizer
Cuisine: Mexican, Tex-Mex

Ingredients

  • 2 cans black beans (15 oz each)
  • ½ cup salsa (mild, medium, or spicy)
  • 2 chipotle peppers in adobo sauce
  • 1 clove garlic
  • ½ lime , juiced
  • ½ tsp cumin
  • salt to taste, a pinch
PICO DE GALLO
  • ¾ cup diced tomato
  • ½ cup onion red or white both work great!, diced
  • 2-4 TBSP jalapeño diced
  • cilantro to taste, fresh
  • lime juice to taste, fresh
  • salt a pinch

Instructions

    Cup of Yum
  1. For a creamy and dipable consistency, drain and rinse one can of black beans but add the second can whole (both liquid and beans). This thins the dip enough for it to be restaurant bean dip consistency (thicker than queso but thinner than hummus) and is what we love. For a thick more spreadable hummus-like consistency you can drain and rinse both cans then thin with water or salsa as needed/desired.
  2. For a lighter kiss of chipotle, simply blend one chipotle pepper into your dip. For more of a chipotle KICK, add both peppers. You can always start with one and blend another in later if you want to start of slow -- Let your tastebuds be your guide!
  3. Combine black beans, chipotle peppers, salsa, garlic, lime juice, cumin and salt in a food processor or blender.
  4. Taste test for heat, then add any additional salsa, cumin, salt, or chipotle pepper your heart desires. The above measurements made the dip of my dreams, but for sure adjust to taste!
  5. You can even sneak in a little cayenne if you feel like kicking things up a few more notches. Have at it! Make this dip as spicy or as mild as you'd like!
  6. Heat a small saucepan to medium heat and warm up the dip. Alternatively the microwave can be used if desired.
  7. While the dip warms, chop pico de gallo ingredients and combine.
  8. Serve pico over warm dip with an assortment of tortilla chips and veggies for dipping. Enjoy!

Notes

  • The nutrition estimates are based on 2 tablespoons per serving and a total yield of about 3 cups.
  • You can control the dip's heat by adjusting the number of chipotle peppers used and choosing mild, medium, or spicy salsa varieties.
  • For a spicier dip, consider adding extra chipotle peppers, jalapeños, or cayenne pepper.
  • The dip's texture can be adjusted by draining both cans of beans for a thicker consistency or leaving more liquid for a thinner dip.

Nutrition Information

Calories 24kcal (1%) Carbohydrates 4g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Sodium 57mg (2%) Potassium 86mg (2%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 68IU (1%) Vitamin C 3mg (3%) Calcium 9mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 servings

Amount Per Serving

Calories 24

% Daily Value*

Calories 24kcal 1%
Carbohydrates 4g 1%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 57mg 2%
Potassium 86mg 2%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 68IU 1%
Vitamin C 3mg 3%
Calcium 9mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.