Sunday, May 10, 2015

Creamy Black Bean Dip With Red Chili Salsa

Cool and creamy, spicy and crunchy, this healthy black bean dip has it all! Greek yogurt gives it a light, velvety texture and some added protein. The refreshing salsa is what makes it special. Lime juice and red chili infuse this dish with citrus flavor and punchy heat. Dip tortilla or pita chips into it. Serve it with some sliced avocado on the side and you've got a vibrant, healthy meal. Easy dishes like this are nice in summertime. This is a great appetizer for girl's night, casual entertaining on the deck or a solitary lunch in the sunshine.


Creamy Black Bean Dip With Red Chili Salsa 

Serves 2 For A Light Lunch With Tortilla Chips or Pita

Some Notes & Tips

Removing the seeds and veins of the chili pepper will control the heat. 

If you can only find large cucumbers in your market, remove the skin and the seeds.   

Check out all my dips and vegetarian recipes in the Recipe Index.


  • 2 15.5-ounce cans of black beans, rinsed and drained
  • 2-3 limes
  • 2 small garlic cloves
  • 1 red chili pepper, diced. I use a fresno chili.
  • 3 scallions, diced
  • 1 small cucumber, diced 
  • 1 ripe tomato, diced
  • 1 tablespoon of oil plus more for drizzling. I use light olive oil.  
  • 2/3 cup of Greek yogurt. I use full fat or 2%.
  • Salt to taste. I use sea salt.

To Serve: tortilla chips, pita chips, avocado


Reserve 2/3 cup of the rinsed and drained black beans for the salsa. Put the rest of the beans in the bowl of a food processor. Add the garlic cloves, yogurt and one tablespoon of oil. Whiz to combine. Taste. Squeeze in some lime juice and salt to taste. Whiz again. Put the dip into a bowl.

Make the salsa by putting the reserved black beans, chili pepper, scallions, cucumber and tomato in a bowl. Stir in some salt, a drizzle of oil and lime juice to taste. Serve with the bean dip and any of the above suggestions.

Bon Appetit!


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