Zesty, zippy, zingy!

BBQ Black Bean Dip is a favorite crowd pleaser I’ve served for many occasions: New Years parties, summer gatherings and every day fare. It can be used not only for a corn chip, cracker and veggie dip, but also for a delicious wrap filling.

It can be made in advance (in fact is even better the second day) and will keep refrigerated for up to a week.

Zesty BBQ Black Bean Dip
Serves:: 8 servings
Prep time:: 
Total time:: 
  • 1/2 cup diced sweet onion
  • ½ tsp salt
  • 1 Tbsp dry mustard
  • -or-
  • 2 Tbsp wet mustard
  • 5 Tbsp apple cider vinegar
  • 8 Tbsp tomato paste
  • 4 tsp dark agave nectar (or raw honey)
  • 2 Tbsp blackstrap molasses
  • 2 Tbsp vegan worcestershire sauce
  • 2-19 oz can cooked black beans, drained
  1. In food processor using “S” blade, process onion.
  2. Add the rest of the ingredients except the beans to the processor bowl and process until smooth. Open canned beans and drain. Add the beans and pulse a few times until you get a desired (chunky or puréed) texture.
  3. Can be served at room temperature, chilled, or warmed in a saucepan or fondue dish.