Freezer: This vegan black bean dip can also be frozen for up to three months when stored in a well-sealed bag or container! Let it thaw out overnight in the fridge before serving.Refrigerator: Whether made in advance for meal prep or if you have leftovers, store them in an airtight container in the fridge for up to five days.Citrus juicer: Makes squeezing those limes much easier!.You can also use a blender but I find it’s easier to over-puree the dip. Food processor: Not only does this kitchen tool save time, but it also makes this vegan bean dip quick to make.You don’t need much to make vegan black bean dip, but here’s what I recommend: The full list of ingredients and quantities needed is available in the recipe card at the end of this post. Toasted pumpkin seeds: Completely optional but it adds a bit of crunch and makes a nice garnish for the top.You can also go oil-free if you want to leave it out! I also enjoy this dip with avocado oil or grapeseed oil. Extra virgin olive oil: Adds a creamier texture to the pureed bean dip but you can swap it for another healthy oil.Lime juice: I highly recommend using freshly squeezed lime juice.Not sure how to store cilantro to make it last longer? Check out this article on the best ways to store and use cilantro. Cilantro: Adds its unique flavor to the dip but if you don’t like the taste, use parsley instead.I like the flavor of Mexican oregano but you can use regular if you don’t have it. Spices: This easy Mexican bean dip recipe uses garlic powder, chili powder, cumin, and oregano.Leave the seeds in for a spicy black bean dip. Jalapeno: An easy-to-find fresh chile but you can swap it out with just about you enjoy using and even use canned or pickled if you want.Red onion: I prefer the crisp flavors of red onion but you swap it with white or yellow!.Black beans: Used canned or homemade black beans to make this easy dip! It’s even a great way to use up leftovers. It also makes a great party dip served up with vegan queso, 4-ingredient guacamole, and this easy blender salsa. But it also makes a great topping for a burrito bowl or a filling for a southwestern wrap or any sandwich. It makes an easy snack I can meal prep on Sunday and use throughout the week as a dip for air fryer plantain chips or oven plantain chips, veggie sticks, air fryer wonton chips, and tortilla chips. This easy black bean dip recipe was originally inspired by my veggie hummus recipe! I wanted to make a dip with a similar texture but with all the spicy Mexican flavors I enjoy eating. Thanks for stopping by and I hope you’ll come back again soon! ✽ Toppings: On top of this dip, I like to sprinkle on some cotija cheese, hot sauce, and fresh cilantro leaves.NOTE: CookEatLiveLove is supported by readers and links to products I love in this post are Amazon and other affiliate links which means I do make a small amount of money when you click and make purchases. ✽ Cilantro: If you think cilantro tastes like soap, you can leave it out, but as a huge cilantro fan, it makes the dip so good. ✽ Hot Sauce: Adds a bit of extra spiciness and flavor to the dip. ✽ Seasonings: Cayenne, Chili Powder, Cumin, Smoked Paprika, kosher Salt Freshly squeezed lime juice will give you the best tasting dip! ✽ Lime Juice: Adds some tang to this dip. You could also used dried black beans that have been soaked overnight and boiled until tender. ✽ Black Beans: To make this recipe quick and easy, I use canned black beans. ✽ Red Onion, Jalapenos, + Garlic: These vegetables add in great fresh flavor plus some spiciness. Butter not only contributes to the flavor, but it also makes the bean dip the perfect consistency. ✽ Butter: Originally, I didn't have butter in the recipe, but I quickly changed my mind once I tried the butter version. As an Amazon Associate I earn from qualifying purchases.* *Some of these ingredient links may be affiliate links.
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