Vegan Bean Dip

This easy vegan bean dip recipe uses pinto beans for a creamy, flavorful dip that’s perfect for tortilla chips, tacos, and nachos. Ready in just 10 minutes.

Prep Time: 10

Total Time: 10

Course: Appetizers, Dips

Cuisine: Mexican

Servings:

Author: Julie Gaeta

Ingredients

(2) 15-ounce cans whole pinto beans drained and rinsed
4 tablespoon mild to medium salsa Store-bought or homemade, see Notes
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)

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

You can also use 3 cups of homemade beans.
My favorite homemade salsas are creamy tomatillo salsa recipe, creamy avocado salsa without tomatillos, and charred salsa tatemada receta.
Start with ½ teaspoon salt and adjust to taste, especially if serving with salty chips
If the dip is too thick, blend in 1–3 tablespoons of water (or extra salsa) until smooth.
Olive oil is optional, but it adds richness.
Optional toppings/sides: diced onions, tomatoes, vegan nacho cheese sauce, and/or quick pickled jalapeños

Nutrition