Food & Cooking Recipes Snacks Dips Recipes Our Quick and Easy Bean Dip Uses Any Type of Canned Beans You Have on Hand 5.0 (1) Add your rating & review Use your favorite canned bean to make this tasty vegan spread—it's sure to become your go-to easy appetizer. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Published on February 23, 2024 Rate PRINT Share Close Photo: Grant Webster Servings: 4 Yield: Makes 1 1/2 cups There are so many bean dip recipes, but what sets our any-bean dip apart is how easy and versatile it is. Many bean dips include sour cream or cream cheese, or both. Not this dip: it’s vegan—and you won’t miss the dairy. The beans and a few flavorings create a rich-tasting, smooth dip that’s delicious atop chips or crackers. This easy recipe is perfect for last-minute entertaining, since you’re likely to have the few ingredients needed already on hand, including your favorite canned beans, like pinto, red beans, cannellini, or black beans. This bean dip is so simple and so good, you may need to double the recipe! 19 Make-Ahead Appetizer Recipes for Fuss-Free Hosting What Beans Are Best? One of the things we love about this recipe is that you can use any kind of cooked bean. Try the dip with your favorite canned bean, or start with one type and then next time try it with others. We're talking about pinto beans, kidney beans, and black beans, of course. Navy beans, great northern beans, and cannellini beans also work well, and will make a creamy white bean dip. You can also use chickpeas, but we generally leave them for making our favorite hummus. If you prefer to cook dry beans and often have some cooked ones on hand, use them rather than canned beans. Serving Ideas Our vegan bean dip is an easy, versatile appetizer. Be sure to serve it in a low bowl so that it's easy to scoop.The easiest option for scooping is your favorite cracker or some sliced baguette. The dip is also great with chips.Cut up a colorful mix of crispy vegetables for dipping: if you serve the dip just with crudités, it will be vegan and gluten-free. Our suggestions include colorful sweet peppers, carrots, endive, and radicchio.Celery sticks: if you don't have time or budget for an array of crudités, opt for celery. Its color and crunch is a great complement to the dip Alternative Toppings Parsley is classic, but if you want something different, try: Sliced scallions Chopped cilantro Chopped black or green olives Drizzle a little extra-virgin olive oil on top and sprinkle dukkah or another seed mix Ingredients 2 Tbsp extra-virgin olive oil 1 garlic clove, minced 1 Tbsp chopped red onion ½ tsp ground cumin ⅛ tsp chili powder 1 ½ cups beans (cooked or from one 15 oz can), drained 1 Tbsp freshly chopped parsley Coarse salt and freshly ground pepper Directions Grant Webster Cook garlic and onion: Heat oil in a small skillet over medium heat. Cook garlic and onion until tender, about 2 minutes. Grant Webster Add spices: Add cumin and chili powder, stir, and remove from heat. Grant Webster Purée beans: In a food processor, pulse beans until chopped. Grant Webster Add onion mixture and water and pulse: Add onion mixture and 1/4 cup water and pulse to combine. Season with salt and pepper. Grant Webster Add parsley and serve: Stir in parsley for serving. If not serving immediately, do not add parsley. Grant Webster Storage Store the dip in an airtight container in the refrigerator for up to five days. Ways to Use Leftover Easy Vegan Bean Dip This dip is one of our go-to appetizers, but if you have some left over after the party, here are ideas for using it: As a snack with crackers, chips, or crudités (an appetizer for one!)Spread on bread instead of mayo for a protein-packed sandwichWith cheese, shredded lettuce, and tomato for a vegetarian sandwichIn tacos or quesadillasAnywhere you would use refried beans Frequently Asked Questions How do you thin out bean dip? If you follow our bean dip recipe, the dip should have the correct spreadable and dippable consistency. If it’s too thick, stir in a little more olive oil or water to thin it. What is the difference between bean dip and refried beans? Both bean dip and refried beans are made from cooked, puréed beans, and they have a similar consistency. Refried beans are generally served warm, whereas bean dip is served at room temperature or chilled. Another difference is that refried beans are a side dish or component of an entrée, while bean dip is an appetizer. Refried beans may be cooked with lard or oil; bean dip is pureed with olive oil. Is bean dip vegan? Some bean dips, like our Easy Vegan Bean Dip, do not contain any dairy. Other recipes may include sour cream or another dairy product to make the dip creamier, meaning the dip is vegetarian, but not vegan. Originally appeared: Whole Living, January/February January/February 2013 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.