Vegan Bean Dip

This Vegan Bean Dip is a must-try! Creamy, flavorful, and perfect for parties or movie nights, everyone will love it!

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: Vegan

For the Dip:

1 can refried beans (15 oz, vegan/vegetarian-style)
1 can black beans (15 oz)
1 small yellow onion (diced)
2-3 cloves garlic (minced)
1 1/2 tsp ground cumin
1/2 tsp smoked paprika
2/3 cup vegan shredded cheese (more or less to taste)
Tortilla chips (for dipping)
Optional toppings (diced tomatoes, salsa, chopped green onion, sliced avocado, guacamole, olives, vegan sour cream)

Instructions

Step 1: Sauté the Aromatics - Heat a splash of water or vegetable broth in a large skillet over medium heat. Add the diced yellow onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute.
Step 2: Add the Beans - Add the can of refried beans and the can of black beans (drained and rinsed) to the skillet. Stir well to combine the beans with the sautéed aromatics.
Step 3: Season the Dip - Sprinkle in the ground cumin and smoked paprika. Mix everything together thoroughly and allow the mixture to cook for about 5 minutes.
Step 4: Incorporate the Vegan Cheese - Remove the skillet from the heat and stir in the vegan shredded cheese. Add a splash of plant-based milk if a creamier texture is desired.
Step 5: Serve and Garnish - Transfer the Vegan Bean Dip to a serving bowl. Top with optional toppings and serve warm with tortilla chips for dipping.

This dip can be adjusted to suit your spice level by adding jalapeños or hot sauce.
Store leftovers in the fridge for up to five days for quick snacks.
Freeze the dip for up to three months for a convenient make-ahead option.