Easy Black Bean Dip
This recipe is full of protein and fiber. It comes together quickly and stores well in the refrigerator. Serve it as an appetizer, filling for a quick burrito, over the top of brown rice, or as a topping on a taco salad! Best of all its super easy. Give it a try!
Ingredients
- 1 cup Cooked Organic Black Beans - Recipe at: https://www.inspirecreatewellness.com/organic-beans/
- 2+ Tbsp Cooking Bean Liquid
- 1/2 cup Guacamole
- 1/4 cup Organic Sour Cream
- 1/4 cup Organic Salsa (heat of your choice)
- 1/2 cup Shredded Cheddar Cheese
- 2 Tbsp Chopped Onion
- 2 Tbsp Chopped Cilantro
- 3 Organic Grape Tomatoes or 1 small Tomato Chopped
- 1/4 cup Sliced Black Olives
Instructions
- Start by cooking dry organic black beans in the Instant Pot (recipe in the link above)
- Next add 1 cup of cooked Black Beans to a food processor along with 2 tablespoons of cooking liquid. Blend until smooth, adding additional cooking liquid if needed. For extra flavor, add 1 tablespoon of salsa.
- Spread refried black beans on the bottom of a 6x8 glass dish.
- Add guacamole to the top of the black beans and spread evenly.
- Spread Sour Cream on top of the guacamole.
- Pour Salsa over the top of the sour cream and spread evenly.
- Sprinkle with freshly shredded cheddar cheese.
- Top with chopped onion, cilantro, tomatoes, and sliced black olives.
Notes
You can use a potato masher to make the refried beans instead of a food processor. It will just take a little more effort to make them smooth. Bean Dip keeps in the refrigerator covered for 5 days. Flavors are best if stored overnight - it's a great recipe to make ahead of time. Make your own guacamole with 1 avocado, 1/4 tsp onion powder, 1/4 tsp garlic powder, and 1/8 tsp sea salt. Smash together. This dip makes a great appetizer or afternoon snack. Make into a meal by serving over brown rice, adding lettuce for a quick taco salad, or using as burrito filling!