This vegan "cheesy" green chile black bean dip only needs a few savory additions to make a simple black bean dip the star of a party. Its cheesiness comes from nutritional yeast. Then some tartness from lime juice and salsa or white wine vinegar balances out the salty and garlicky notes.
And I love just being able to assemble everything in the food processor. Then all I have to do is blend it up, check seasonings and serve.
Dips are great potluck fare
I was thrilled to be told at a recent potluck where I took this that my dips are always really good. One of the first recipes I posted on A Meal in Mind was my spinach-artichoke hummus. In fact, I was encouraged to start this blog because so many people asked me for that recipe!
Dips are great for potlucks because they are popular, portable and inexpensive. For me, one sign of a good recipe is having an empty bowl when it's time to go home.
As the holidays approach, potlucks tend to get filled with sweets. So if I contribute a savory and protein-rich dip like this one, I know there'll be at least one non-sweet alternative to counter the sugar, for me as well as everybody else.
Plus, there is always at least one vegan eater at the potlucks I attend. Everyone can enjoy the cheesy flavor from the nutritional yeast, but there isn't so much of it that a non-vegan notices any yeasty flavor.
Canned beans or cook your own?
I like to cook my own black beans because the process is so easy using the Instant Pot! And I can make whatever quantity I like.
After soaking the beans, I cook them on the "Bean" setting for 27-30 minutes. The shorter time is for those recipes where you want the beans cooked but mostly whole, such as in a salad. The longer time is best if you will puree the beans for dips or mash them for refries.
Once you have the beans the way you like them, you only need to place all the ingredients into the food processor and whizz it until it's as chunky or smooth as you like. If you are not going to serve it right away, add a little extra water or bean liquid, as the dip will continue to thicken over time.
If you make this recipe, please let me know in the comments how it went!
Beth
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Other dips and dressings you may enjoy
Garlicky Spinach-Artichoke Hummus
Baba Ghanoush Dip and Salad Dressing
Tahini-Garlic Dressing: 7-Ingredients
Shop cheesy green chile black bean dip
Chile,Whole,GreenShop on Amazon 
Frontier Co-op Nutritional ...Shop on Amazon 
LATE JULY Snacks Multigrain...Shop on Amazon 
365 by Whole Foods Market, ...Shop on Amazon
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"Cheesy" Green Chile Black Bean Dip - Vegan
Ingredients
- 1 cup dry black beans cooked (see note) or one 15-ounce can of black beans, drained, reserve liquid
- 1 garlic clove pressed or minced
- 3 tablespoons chopped cilantro divided
- 4 ounces Hatch green chiles chopped, divided (see note)
- 2 tablespoons freshly squeezed lime juice about 1 lime, to taste
- 1 tablespoon extra virgin olive oil plus more for drizzling
- 2 tablespoons nutritional yeast
- 1 teaspoon ground cumin
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ½ teaspoon fine sea salt or to taste
- Pinch of freshly ground black pepper
- Optional for flavor: 1-2 tablespoons salsa or 1 tablespoon white wine vinegar
- Corn chips for serving
Instructions
- In a food processor, combine the beans, garlic, 2 tablespoons of the cilantro, 3 ounces of the chiles, lime juice, oil, cumin, paprika, salt, and pepper. Puree until smooth.
- Adjust the thickness of the dip by adding up to ½ cup of the bean cooking liquid. Taste and season with more salt or lime juice, if needed.
- Scoop the dip into a serving bowl, drizzle with a bit of oil. Garnish with the reserved 1 ounce green chiles, and the remaining tablespoon of cilantro.
- The dip keeps well in the refrigerator, so you can make it the day before. It will thicken as it cools, so reserve cooking liquid to stir into it. Also, if making the dip in advance, garnish right before serving.
Notes
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Kacey Perez
So easy and so yummy! The perfect recipe to keep around for Cinco De Mayo gatherings!
Beth
Kacey, thank you so much. It's something I often mix up as a glorified refried-bean burrito filling too.
Jere Cassidy
This looks full of great flavors and perfect to set out for taco night for an appetizer.
Beth
Jere, thanks, it's one of my standbys if I learn that it's my turn to contribute to an event, and it's always a hit.
Christian Guzman
Bean dip is fantastic! I especially love that you've included green chiles. A tasty combination.
Beth
Christian, I so agree, especially when we can get them right after being roasted fresh here in Colorado in the fall. So good!
Angela Sedlak | Mean Green Chef
I love black bean dip and your addition of green chilies is a fabulous idea! This is a must make for our next southwest food fare party, thanks so much for sharing 🙂
Beth
Angela, thank you so much! The green chiles are a perfect combination with the earthiness of the beans. I hope you enjoy the dip at your party.
Saif
This dish looks tasty and nutritious. I believe this is perfect to eat with Pita bread. Not to mention, black bean is high in protein which is great for me. Thank you
Beth
Saif, I never thought of this on pita bread, and the Southwest flavors should be very interesting that way! And I agree, I love the high protein and fiber content of bean dishes.
Nart | Cooking with Nart
I'm always curious to try when I see cheesy vegan. This black bean dip looks so good and I love that it's also healthy!
Beth
Hi, Nart, it's amazing that the nutritional yeast will give the dip a mild cheesy flavor without cheese. See what you think if you have a chance to try it!
Jacqueline Debono
I love dipd and am always on the lookout for new recipes. I nearly always serve them when I have guests. This black bean dip sounds so flavourful. Love the addition of chili to give it a kick!
Beth
Hi Jacqui, I agree with you about dips for guests and for potlucks - people seem to enjoy them and they are tasty and portable. Thanks for the comment!
Lathiya
The black bean dip looks delicious and I love the addition of hatch chili. Interested to know how those chili taste. Haven't tried before.
Beth
Hi, Lathiya, it's a delicious dip, and you can buy the Hatch chiles in mild, medium or hot. That way you can make it to your taste. For a group I usually use the mild ones.