Chunky Black Bean Dip

Source: Food Hero

Serving size: 2 Tablespoons

Servings per recipe: 24

This quick, easy to prepare dip makes a great snack or healthy lunch when served with vegetables!

View Nutrition Facts


  • 1 can (15 ounces) black beans, rinsed, drained
  • 1 small onion, diced
  • 1 small bell pepper, diced
  • 1 medium tomato, diced
  • 1 clove garlic, minced, or 1/4 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 Tablespoon cider vinegar


knife and cutting board, measuring spoons, mixing bowl, can opener, blender or food processor (optional)


For a smooth dip, place ingredients in a food processor or blender and process until smooth OR for a chunky dip, mash beans well with a fork or potato masher, stir in remaining ingredients. Add additional liquid as needed for desired consistency.

Add salt and pepper to taste.
Refrigerate leftovers within 2 hours.

Last updated: 06/02/16


Serve with fresh vegetables or Food Hero Baked Tortilla Chips.

Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

More About Bell Peppers

How to Select

Choose peppers that are brightly colored and firm with tight skin. Avoid dull or shriveled peppers.

How to Store

Refrigerate bell peppers and use within 5 days. To freeze, remove seeds, cut, and store in plastic bags.

How to Prepare

Rinse in cold water. Peppers can be eaten raw, grilled, baked or sauteed. Add them to pizzas, scrambled eggs or salads. Stuff and bake them for a delicious meal!