Photo of Black bean dip by WW

Black bean dip

0 - 1
PersonalPoints™ per serving
Total Time
5 min
5 min
0 min
This crowd-pleasing creamy take on the usual bean dip is a snap to make. Add some diced jalapeno peppers or hot sauce if you like things extra spicy. This dip will stay fresh for up to one day in the refrigerator. Double the recipe if you’re expecting a large crowd. If you don't have canned black beans on hand, try this recipe with pinto, navy, cannellini, or kidney beans. You can also use chickpeas, though if you do you might need to thin the mixture with a bit more salsa or teaspoon or two of water.


Canned black beans

15 oz, rinsed and drained


1 cup(s), fresh, leaves, loosely packed, plus extra for garnish

Fat free salsa

½ cup(s)

Plain fat free yogurt

½ cup(s)

Ground cumin

1 tsp

Table salt

¼ tsp


  1. Put all ingredients in a food processor or blender; blend until desired consistency—either chunky or smooth. Spoon dip into a serving bowl and garnish with cilantro. Yields about 1/4 cup of dip per serving.