Spicy Chilled Bean Dip – plant-based on a budget

This flavorful chilled bean dip is made with creamy beans, spices and your favorite peppers. It’s flavorful, bold and best served warm with crunchy tortilla chips or warm tortillas. Plus, it’s ready in just 15 minutes – perfect for an appetizer or a weeknight snack!

Spiced bean dips are one of those things that are always best to make at home. Perfectly flavored, tangy, and creamy, they’re a great way to get a healthy dose of plant-based protein and fiber. Plus, they’re a naturally healthy party food that not everyone can resist. With just a handful of simple ingredients and a food processor, you can make a great appetizer today.

Why you will love this dip

• The best creamy texture: You don’t need store-bought vegan bean puree to make a good creamy dip.
• Ready in less than 15 minutes: After about 5 minutes of prep time and 5 minutes of cooking time, your dip will be warm and ready to serve.
• Perfect for game day. If you’re looking for a good dip to start hosting the big game, this easy appetizer is for you.
• Freezer safe. Beans freeze very well and help reduce waste.
• Customizable. Adjust seasonings, beans, and heat and make this easy chilled bean dip your own.

The ingredients and substitutions

• Onion: It’s best to use yellow onions, but white, sweet, or red onions will do just fine.
• Garlic: For the best garlic flavor, use raw garlic cloves. For a milder flavor, use ½ teaspoon of garlic powder.
• Pepper: Any pepper like Anaheim, pasilla, green chiles, or jalapeño peppers are good and add a little kick. Poblano pepper works too, but you have to roast and peel it beforehand, which increases the prep time. If you have a low heat tolerance, remove the seeds from the peppers or use green peppers.
• pinto beans: To speed up prep time, use a rinsed and drained can of pinto beans. If you prefer to cook your own beans, make my Instant Pot Pinto Beans ahead of time. You can also use drained and rinsed black beans for a black bean dip.
• Lemon or Lime Juice: It is best to use freshly squeezed juice. Roll the lemon or lime before slicing to make it easier to squeeze.
• Spices: ​You need a simple combination of chili powder, sea salt, oregano, and optional nutritional yeast. If you’re missing the seasoning, use 2 tablespoons of taco seasoning.

add-ins

If you want to take your spiced bean dip recipe to the next level, add one or more of these extras:

• Vegan Grated Cheese: Make a “cheesy” bean dip by tossing in your favorite plant-based shredded cheese or a scoop of nacho cheese.
• Add creaminess: Treat yourself and mix in up to ½ cup vegan cream cheese or sour cream.
• Salsa: Make a mini dip and serve with a spoonful of mild or spicy salsa on top.
• Fresh coriander: Sprinkle chopped cilantro on top before serving.
• Hot sauce: Add your favorite hot sauce for a little kick.

How to prepare a spiced bean dip

• 1) In a skillet over medium-high heat, sauté the onions, garlic, and peppers of your choice in a tablespoon of olive oil. Cook until tender and fragrant, about 4 to 5 minutes.
• 2) Once the veggies are soft and brown, place them in the bowl of a food processor.
• 3) Add the drained and rinsed pinto beans, salt, chili powder, oregano, fresh lemon or lime juice, and optional nutritional yeast.
• 4) Blend for 2 minutes, or until the bean dip is rich and creamy.
• 5) Place the dip in a small saucepan over the stove and heat until warmed through and ready to serve.

Alternatively, you can add the creamy dip mixture to a slow cooker and keep warm over low heat.

Recipe FAQs

Top recipe tips

• Adjust the heat to taste: Depending on the pepper, this easy bean dip recipe can range from mild to downright spicy. Taste your pepper before adding it to the dip to make sure it’s not overly spicy. If you like it spicy, leave the pepper seeds in.
• Use a neutral cooking oil: If you don’t love the taste of coconut and don’t mind your dip tasting like coconut, avoid strong-tasting oils. It is best to use olive oil, avocado oil, vegetable oil or a neutral non-stick cooking spray.
• Heat the dip on low. On high heat, the beans will start to dry out and won’t be as creamy.

serving suggestions

This quick and easy crowd pleaser is perfect for parties, potlucks, snacks, and even weeknight dinners that need extra flavor and plant-based protein. Serve with your favorite toppings like chopped green onions, chopped cherry tomatoes, whole pinto beans, and your favorite dippers like chips, vegetable sticks, or warm flour tortillas.

If you’re looking for other vegan appetizers and dinners to top off your hot bean dip, we’ve got these ideas for you:

Storage Instructions

Save on computer: Transfer the leftover seasoned bean dip to an airtight container. Once cool, cover tightly and refrigerate for up to 5 days.

Freeze: Allow the dip to cool to room temperature, then transfer to a freezer-safe container or jar. Freeze up to 3 months. Reheat from frozen or thaw in the refrigerator overnight until soft and creamy again.

​Warm up: ​Use either the microwave or a small saucepan to reheat until warm. If you are heating it in the microwave, start heating in the microwave in 30-second intervals, stirring in between, until warm.

More vegan dip recipes

Photos by Alfonso Revilla