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Best Bean Dip Recipes

Best Bean Dip Recipes

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Top Rated Bean Dip Recipes

For a healthier alternative to your classic dip recipes, try making this garlicky black bean dip. With a blend of black beans, scallions, tomatoes and more this recipe will make a great addition to your next summer cookout. Recipe courtesy of Planet Oat

Grilling the ingredients will get you that delicious earthy flavor that makes this dip so rich.This recipe is courtesy of Living the Gourmet

This re-fried bean dip is made with tomatoes, cream cheese and bacon, a combo perfect for summer barbecues or game day get togethers. Recipe courtesy of Ready Set Eat

Mezze is the casual appetizer course that begins many Middle Eastern meals. This roasted beet and white bean dip will make a vibrant addition to any mezze-style spread. Courtesy of McCormick

The Best Homemade Bean Dip

The Best Homemade Bean Dip Recipe – It’s easy to make delicious, creamy, scoop-able bean dip right at home! Our restaurant-style bean dip recipe can be made on the stove or using an Instant Pot, with dried or canned beans.

Whether we are talking picnics, potlucks, game day gatherings, or backyard barbecues, it isn’t really a party unless there are chips and dip involved.

The perfect dip is creamy with a bit of bite, packed with flavor, and appeasing to nearly all dietary needs. It has to pair well with both a chip or cracker and some sort of fresh produce. And bonus points if it can easily be made ahead of time and served at room temperature.

Our Best Homemade Bean Dip Recipe checks all of these boxes, and then some!

The Best Creamy Bean Dip Recipe

Raise your hand if you love a good creamy bean dip recipe as much as I do!

I sure hope your hand is in the air because I love dips. In fact, there have been many nights when dinner consisted of two or three dips and a bowl of tortilla chips. It’s usually something like a classic easy guacamole, my Mexican corn dip and a queso dip. But since ‘Dip for Dinner’ nights don’t happen very often, I got the itch the other day to create a new dip recipe, which set the wheels in motion.

As if through divine intervention, I received some great products in the mail from one of my favorite Mexican food brands, La Preferida, and I was immediately inspired to make the best bean dip recipe anyone has ever made. And friends, I think I did it!

Summer Dip Recipes

There’s no better way to start your summer party than with a crowd-pleasing favorite: dip! Whether you’re scooping it up with chips or crunchy crudités, these recipes are sure to please.

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Creamy Avocado Dip

Think of this dip as the creamy, tangy cousin to guacamole. The Parmesan may seem out of place, but it's a stand-in for hard-to-find Mexican cheese and is the secret ingredient. Serve it with tortilla chips or veggies, or on the side with grilled chicken or steak.


Greek yogurt&rsquos thicker texture eliminates the need to drain yogurt in cheesecloth as most commonly seen in tzatziki recipes. Wringing out the moisture from your cucumber ensures that the tzatziki stays thick and creamy. We chose fresh dill and mint over dried to provide the brightest flavor possible.

  • 1 pound of lean ground beef, browned thoroughly and drained
  • 1 (10-ounce can) Mexican spiced diced tomatoes with chilies
  • 1 (15-ounce can) refried beans
  • 1 tablespoon chili powder
  • 1 (15-ounce can) corn, drained, or cooked bag of frozen corn
  • 1 (15-ounce can) diced tomatoes, non-spiced
  • 1-1/2 cups of shredded cheddar and Monterey Jack cheese mix
  1. Preheat oven to 350 degrees Fahrenheit.
  2. While your oven is heating, cook and stir ground beef in a skillet over medium heat until meat is thoroughly done. Drain cooked beef is a strainer and pour beef back into skillet.
  3. Next pour in your diced tomatoes, refried beans and chili powder over the top of your cooked ground beef. Mix well, continuing to cook over medium heat for about 3-5 minutes until hot.
  4. Spread your bean dip out over a slightly greased baking dish. Top with corn, tomatoes and cheddar cheese. Bake in the oven at 350 degrees Fahrenheit for about 10 minutes or until cheese has melted.

Serve your bean dip hot, with your favorite name brand corn chips.

This recipe is courtesy of

Here is something to consider if you decide to give this bean dip recipe a try. Don't just serve one appetizer, serve two or three, to give you friends and family a little bit more variety. They will thank you by eating up everything in sight and leaving you with a bunch of empty plates and bowls.

Before you leave be sure to check out our other party appetizers including recipes for baked chicken wings, cheese and beef nachos, creamy onion dip, roast beef wraps and many more.

Recipe Summary

  • 1 15 ounce can black beans, rinsed and drained
  • ½ cup chopped onion
  • 3 cloves garlic, minced
  • 1 teaspoon cooking oil
  • ½ cup chopped tomato*
  • ½ cup medium picante sauce*
  • ¾ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground red pepper
  • ½ cup shredded Monterey Jack cheese (2 ounces)
  • ¼ cup snipped fresh cilantro
  • 1 tablespoon lime or lemon juice
  • Tortilla or pita chips

In medium bowl slightly mash beans set aside. In medium saucepan cook onion and garlic in hot oil until onion is tender. Stir in beans, tomato, picante sauce, chili powder, cumin, and red pepper. Heat through.

Stir in cheese until melted remove from heat. Stir in cilantro and lime juice. Serve warm with tortilla or pita chips. Makes about 2 cups (32, 1-tablespoon servings).

What you’ll need to make black bean dip

The secret is using lots of onions, garlic, jalapeños, and fresh lime juice to boost the flavor. I also like to add lots of fresh cilantro but if you don’t care for it, it’s perfectly fine to leave it out.

Before we get to the recipe, a few words on jalapeño peppers. Two might seem like a lot, but I don’t use the seeds or ribs, which is where most of the heat is. The dip has a little kick, but it’s not spicy. If you like heat, you can add some of the seeds but go easy — you can always add more at the end.

Also, be sure to either wear gloves or wash your hands very well after handling jalapeños, and never touch your face while you’re chopping — if the juice comes in contact with your eyes, it will sting something awful!

Save time and use a food processor with this easy bean dip.

If you don’t have a food processor, I highly suggest you get one for your kitchen. I use mine all the time for lots of different recipes.

You love having this and it will be one kitchen gadget that gets used all the time!

Healthy & Delicious: Black Bean Dip Recipe

Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!

Back in the olden days of yore, when I began eating a bit healthier, hummus became a major part of my meal plans. I spread it on pita. I ate it with vegetables. I sculpted it into the likeness of Alec Baldwin. Tasty and inexpensive, it provided valuable fiber and protein, as well as a substantial stand-in for richer, dairy-filled dips.

However, I've been experimenting with other legumes lately. It's not that hummus has fallen out of favor. It's just a big, bean-filled world out there, and I aim to actualize its full dip potential.

This Black Bean Dip comes from RecipeZaar, which is a fairly reliable resource, provided you stick to dishes rated at least four-and-a-half stars. While almost entirely fat-free, the dip is rich and hearty, with a nice kick. Fresh scallions and lime juice keep it lively, even though it's made largely of pantry ingredients.

Admittedly, it's not the most attractive dip in the world and for what could be the first time, that has nothing to do with my ability to take a decent food photo. But appearance doesn't necessarily coincide with flavor, right? I mean, I think we can all agree that baba ghanoush looks like baby puke, and squid ink pasta is essentially a Tim Burton set decoration.

Despite the aesthetics, it remains pretty dang delicious. Serve some before a Mexican feast or as part of your office lunch. You'll be sated/happy either way, and it might make you forget about hummus. (At least for a little while, anyway.)

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This was rather tasty, exactly as it is written. The lemon and mint added a fresh taste and jazzed it up.

Needs more garlic, salt, and lemon juice.Not bad but a little bland. It will taste fine in a wrap with thinly sliced tomatoes. I used dry cannelini beans becauseI don't like the taste of tin that comes from canned beans.

Just good, not great. I used dried beans, which made a nice consistency over canned. It was simple to make and healthy, and my vegan friends liked that I offered a non-dairy dip. However, I noticed there was a lot leftover at the end of the BBQ. I'm sure you could add many things to make it more flavorful and interesting. As is, it's nothing special.

Very simple but quite tasty. I used fresh rosemary and fresh thyme in the mix. I think it might be bland as written, so since I had some peppadew peppers I chopped them and added to the mix along with a shake each of cumin and cayenne. Garnished with a bit of fresh thyme and mint.

Don't use canned beans for this. I made that mistake and it turned out much too soft, so I had to add some chickpea flour to thicken. I added fresh scallions, some roasted red pepper, and lots of garlic--tastewise it turned out great and better the next day.

Made this for a family holiday party I hosted several years ago. I needed some meatless appetizers for the vegetarian guests, and this looked to be a quick and inoffensive offering. It turned out to be as easy as it seemed, but with a lovely fresh flavor that everyone appreciated. I've made it many times since, always to high marks. It's a great recipe to have in your pocket, as one can make it in a pinch with ingredients on-hand. I like to put it in sandwiches and wraps as well as use it as a dip for veggies and pita chips.

Delicious and easy. I used parsley instead of the mint and dill, and put everything in the processor with the beans. A delicious option is to add about 1/4-1/2 marinated artichoke hearts to the food processor.

I think this is very good. Two forks sounds too low, but two are for good, and three are for delicious. So I would have said two and a half, given the choice. Or maybe I'm being to difficult. Anyway, I substituted a bit for the herbs to use what I had on hand, and at the end, because it was a bit bland, added a dash of red pepper and salt. And I must say, it was good! And, to the other cooks who don't want to get out the food processor for a simple dip, being similarly minded, I used an old fashioned potato masher, which worked great and made a nice puree with little effort.

This is very good. Instead of sprinkling the herbs on top I mixed them in. Looked pretty speckled. Added a garnish of fresh mint leaves and served with peppered water crackers to rave reviews.

I played around with the seasonings also and wasn't too impressed, either. It is better the next day, after the flavors melded but still not great.

Bland. Would not make again. I tried amping up the cumin, lemon juice and salt, but it didn't help a great deal.

Yummy! This was somewhat difficult to do in a blender, but that's all I had. I added about 2 tbsp sherry, extra lemon juice, thyme, and 2 tbsp plain yogurt just because it was a bit thick. No mint or dill on hand, sadly. This consistency was as light as the flavor. Just wish it didn't have so many calories. I'm looking forward to how it will taste tomorrow!

Ultimate Bean Dip really is the ultimate go-to party or game day dip, made with savory refried beans, cream cheese, spicy salsa, shredded cheddar, and taco seasoning.

It takes almost no time at all to make, and I have yet to meet someone who doesn’t like it. It’s creamy and cheesy, and goes perfectly served with tortilla chips or on top of a tray of nachos with a big dollop of sour cream.

I like to garnish my bean dip recipe with chopped green onions, chives, or cilantro because it adds a really nice pop of color to the brown dip.

This dip will take you a total time of five minutes to throw together, but I’ve also prepped this the day before because it was one less thing to do on the day of.

If you want a spicier dip, stir in 1/4 teaspoon of cayenne pepper and top with sliced jalapenos. I promise you will never want to go back to store bought dip again!

Watch the video: Die besten Videos 2021 Teil 77. Stern DuTube (July 2022).


  1. Macintosh

    we can say, this exception :)

  2. Vudobar

    at home with a curious mind :)

  3. Stillmann

    Who told you that?

  4. Rico

    How much is possible.

  5. Osmarr

    the very valuable answer

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