Black Bean Dip (Vegan)

Three ingredients. No stove. Fifteen minutes. That’s it.

Canned black beans and garlic get a quick pulse in the food processor until they’re thick and chunky (not a smooth puree, you want some texture). Stir in a cup of thick, chunky salsa and you’ve got a dip that tastes like you tried way harder than you actually did.

It’s vegan, practically zero fat, and works with everything from raw veggies to warm tortilla chips.

Variations

• Smoky version: Add half a canned chipotle pepper to the food processor with the beans.
• Citrus kick: Squeeze in fresh lime juice and fold in chopped cilantro after blending.
• Loaded: Top with diced avocado, pickled jalapeños, and a drizzle of hot sauce.

Kitchen Tips

• Pulse, don’t puree. You want a rough, scoopable texture. If you over-process it, you’ll end up with baby food.
• Use thick, chunky salsa so the dip holds together. Thin, watery salsa will make it runny.