Creamy Black Bean Dip

I know I used my avocado bowl, not for avocado or for guacamole, but for creamy black bean dip! And I did not regret it.

It’s the perfect easy dip for a party, that no one will even realize is vegan! It tastes great paired with a spicy corn salsa and obviously the obligatory tortilla chip. We added some groundless meat as a bottom layer of the dip to up the protein content and bring another texture.

Give it a try for your football watching parties this weekend!

1 Tbsp olive oil
1 jalapeno, de-seeded and minced
1 clove garlic, minced
1 stalk celery, minced
1 can black beans, drained and rinsed
dash paprika
dash cumin
dash cayenne
1 Tbsp lime juice
1/4 cup vegan cream cheese
2 Tbsp chopped cilantro
1/2 cup groundless beef
tortilla chips and spicy salsa for serving, if desired

In a small saucepan over medium high heat, add olive oil, jalapeno, celery, and garlic. Saute for 2-3 minutes or until softened. Add black beans, paprika, cumin, cayenne, a dash of salt, and lime juice. Stir and let cook for another 2-3 minutes. Transfer mixture to a food processor and add vegan cream cheese. Puree until mostly smooth, then add half of the chopped cilantro, and process again until mixed in. In the same saucepan over medium heat, add the groundless beef and allow to heat through, stirring often to avoid sticking to the bottom. To assemble, spread a layer of groundless beef on the bottom of the dish, top with the black bean mixture, and top with the rest of the chopped cilantro. Serve with tortilla chips and spicy salsa if desired.

Serves 2-3

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