Veggie Black Bean Dip

Okay, I’m giving it up. Actually, I gave it up when I was 16 (too much information?).. But I am giving up “my” secret recipe for black bean veggie dip. This recipe comes out of Jennifer Joyce’s Small Bites cookbook and it has been a staple of mine for potlucks and parties. People go ga-ga over this dip despite it’s brown sludge-like appearance, and I haven’t given up my source as of yet (except to Mom) simply because it is such a hit. I want the credit. Mwah ah ah ah ah! 




It’s sweet yet spicy, holds a brilliant acidity, has an excellent mouth-feel texture, and is easy to transport – hence the potlucks. It’s also a cinch to make, veggie friendly, pretty darn healthy (if served with toasted pita wedges, not the corn tortilla chips as depicted below) and completely scrumptious. I’m not gloating, I’m payin some love to Ms. Joyce.




Let’s just call it what it is, shall we? It’s a damn good dip! And you’d be a sad little chicken not to give this a shot. If you don’t like heat, omit the chili – though I think it’s the sweet/spicy combination that  really makes it.

Black Bean Veggie Dip

Cook Time 10 mins
Total Time 10 mins


  • 500 g Can Black Beans drained & rinsed.
  • 1 Onion chopped.
  • 3 Cloves Garlic chopped.
  • 1 Red Pepper chopped.
  • 1 Bird's Eye Chili chopped.
  • 1/2 C Apple Cider Vinegar.
  • 4 Tbsp Local Honey.
  • 1 Tsp Chili Powder.
  • 1 Tsp Ground Cumin.
  • Extra Virgin Olive Oil.
  • Kosher Salt & Fresh Cracked Black Pepper.
  • 1 Bag Organic Corn Tortilla Chips to serve.


  • In a large skillet, heat a couple glugs of olive oil over medium heat. Once hot, add the onion, peppers, and garlic. Saute for 4 minutes.
  • Add the beans, vinegar, honey, chili powder, and cumin, season well with salt and pepper. Massage well to combine and simmer over medium-low heat for about 5 minutes, stirring occasionally.
  • Remove from the heat and carefully dump all the contents into a food processor. Puree. Taste and add more honey, vinegar or salt if necessary (I never have to).
  • Allow to cool to at least room temperature (if not fridge temperature) - it will thicken substantially as it cools.
  • Serve with corn tortilla chips.
Tried this recipe?Let us know how it was!




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