Creamy Black Bean Yogurt Dip

I love to put a bowl of this out while I’m making dinner. It prevents my kids from filling up on fists full of crackers or cheese. It also prevents them from interrupting me for a snack while I’m scrambling to get dinner on the table. This creamy dip offers a hefty serving of protein from the beans and yogurt, and some healthy fat from the olive oil. Serve it with an assortment of cut vegetables. If your kids (or spouse!) ruin their dinner on this, so what? It’s all good.

  • 1 – 15 oz. can black beans, drained and rinsed
  • 1/3 cup plain 2% Greek yogurt
  • 1 large garlic clove, roughly chopped
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • Fresh cilantro (optional)
  • Coarse sea salt
  • Combine beans, yogurt, garlic, lemon juice, olive oil, cumin, salt and pepper in a small food processor or blender. Process until smooth. Taste for seasonings then adjust as necessary.
  • Serve with a drizzle of olive oil, a sprinkle of sea salt and chopped fresh cilantro, if using. Store covered in refrigerator for up to three days.

Preparation time: 10 minute(s)

Number of servings (yield): Makes about 1-1/2 cups

4 responses to “Creamy Black Bean Yogurt Dip”

  1. Maryse says:

    I love this. What a great post! I am going to make it tomorrow! As always, your pictures are absolutely gorgeous!

  2. Alicia says:

    Thanks for the kind compliments, Maryse. I hope you enjoy the dip!

  3. Maryse says:

    I want to thank you again for posting this delicious dip recipe. I made it again tonight using some of the extra green lentils that I had steamed for making a vegetarian shepherds’ pie and it was amazingly good! This recipe is a keeper!

  4. Dan says:

    I am going to make this and put it out for Super Bowl Sunday, but will make a batch this weekend. I love all bean dips and so do my picky boys.

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