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–+ servings

Vegan Black Bean Dip

5 from 7 votes
Print Recipe Pin Recipe
Course Appetizer, Entrees
Servings 12

Ingredients
 
 

  • 2 Tbsp Oil
  • 6 Garlic Cloves (Minced)
  • 6 oz. Tomato Paste
  • 1 cup Veggie Broth
  • 1 Tbsp Onion Powder
  • 1 Tbsp Smoked Paprika
  • 2 - 3 Tbsp Ground Cumin
  • 2 - 3 Tbsp Diced Chipotles in Adobo
  • 1 - 2 Tbsp Pickled Jalapeño Brine
  • 3 (14 oz) Cans Black Beans (drained, not rinsed)
  • 1 can Ro-Tel (drained, optional)
  • 1/2 tsp Cocoa Powder (optional)
  • Salt & Pepper
  • 1/2 - 1 cup Vegan Cheddar Shreds

Topping Ideas

Instructions
 

  • Preheat Oven to 475 F / 245 C
  • Heat a 12" Cast Iron Skillet or Oven Safe Pan over medium heat, add the Oil. Add the garlic and cook for 1 minute stirring frequently.
  • Add in the tomato paste and cook for another minute stirring frequently. Pour in the Veggie Broth and stir to incorporate.
  • Add the Onion Powder, Smoked Paprika, Cumin, Chipotles in Adobo and Jalapeno Brine. Stir everything in.
  • Drain your black beans, and reserve some of the bean juice (you may or may not need this). If using Ro-Tel, drain that as well. Add the Black Beans and Ro-Tel (if using). Stir and add the cocoa powder if using, and then taste and adjust for final seasoning, adding anything you like. If it feels too thick, add some of the aquafaba until it's nice and creamy!
  • Top with the vegan cheese, use as much as you like, I recommend at least 1/2 cup and up to 1 cup (or more if you want it super cheesy!)
  • Bake at 475 F / 245 C for 10 - 15 minutes or until cheese is melted. Broil for 1-2 minutes if you wanna brown the cheese a bit too but be careful not to burn it.
  • Let rest for at least 10 minutes. It will be HOT!!
  • Serve with chips, tortillas or crusty bread and enjoy!
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