A flavorful and creamy homemade vegan bean dip.
Way back when, movie night staples were Doritos, salsa, and Pepsi.
But my absolute favorite to add to the mix was bean dip. I’d go through an entire can in one sitting. I was seriously addicted.
So when I started moving toward a healthier diet, I was at a loss. How could I possibly enjoy movie nights? I had no desire to sit down to a bowl of carrots and celery. Little did I know, you can make a vegan bean dip that far surpasses anything in a can — and it’s so easy!
With time, I learned that our tastes change when our diet changes. We no longer crave the same foods; our tastes change. Most of our favorite staples can be recreated in a delicious but healthier way.
And the best part? I can say that movie nights are just as enjoyable — if not more so than they were before. Homemade chips and Mexican creamy jalapeno sauce recipe, popcorn, and this favorite vegan bean dip appear regularly on our list.
But it doesn’t stop there. We like to switch it up. Homemade egg rolls with our favorite egg roll dipping sauce. Customized homemade pizzas with fresh dough and homemade sauce. nacho bowls, vegan 7 layer dip, creamy pasta, sandwiches — we take family movie nights pretty seriously.
Recreating healthier versions of favorites isn’t as hard as it may seem. With a little time and practice, healthy eating becomes easy.
FAQ
Sure! Try black or white beans.
Stored in an airtight container, it lasts up to 4 days.
Yes, bean dip freezes well. Thaw in the refrigerator overnight before use.
If you love vegan bean dip as much as I do, you'll definitely want to check out my vegan taquitos recipe.
In the kitchen tips
- Try adding smoked paprika for a smoky flavor, or a pinch of ground chipotle for a spicy kick.
- Top with diced avocado, a drizzle of olive oil, or try some zest from a lime.
- Create a milder version for those who prefer less heat and a spicier version by adding extra pickled jalapeños or salsa.
- Create a dip bar with chopped onions, lettuce or cabbage, tomatoes, and salsa.
- This dip is great for vegan meal prep. Make a large batch at the beginning of the week and use it as a snack, in burritos, as a sandwich spread, or as a quick addition to meals.
I can’t wait for you to try this recipe! If you make it, tag @becomingyouwithjulie on Instagram — I’d love to see yours! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Vegan Bean Dip
Ingredients
- (2) 15-ounce cans whole pinto beans, drained and rinsed
- 4 tablespoon mild to medium salsa
- ½ tsp cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon sea salt, or to taste
- ⅛ teaspoon cayenne pepper, optional
- 2 teaspoon lime juice, optional
- 1 tablespoon olive oil, optional, for richness
- 2-3 tablespoon water, (if needed for blending)
- optional toppings/sides, diced onions, tomatoes, vegan nacho cheese, and/or pickled jalapeños
Instructions
- Add beans, salsa, spices, salt, and oil (if using) to a food processor.
- Blend until smooth, adding water if too thick.
- Stir in lime juice (if using). Taste and adjust seasoning.
- Top with optional toppings /sides if desired. Serve as is or warmed up with tortilla chips.
Notes
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
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