Best 8 Mexican Avocado Bean Dip Recipes

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Mexican avocado bean dip is a creamy and flavorful dish that is easy to make and perfect for any occasion. This delicious dip is a blend of fresh avocados, beans, and spices, creating a zesty and satisfying appetizer or snack. Whether you are hosting a party, gathering with friends, or simply enjoying a quiet night in, this dip is sure to be a hit. With its vibrant green color and smooth texture, Mexican avocado bean dip will add a pop of color and flavor to any table. So, grab your ingredients and get ready to whip up this delightful dip in just a few simple steps.

Check out the recipes below so you can choose the best recipe for yourself!

AVOCADO AND BLACK BEAN DIP



Avocado and Black Bean Dip image

I created and devoured this guac-bean dip in college because it's very cheap, filling, and healthy. When I am low on fiber, this is the perfect snack or meal. Serve with pita or tortilla chips.

Provided by Beebzz

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Guacamole Recipes

Time 11m

Yield 4

Number Of Ingredients 6

1 avocado - peeled, pitted, and mashed
½ (15 ounce) can black beans, drained and rinsed
1 tablespoon lime juice
1 clove garlic, minced, or more to taste
⅓ cup shredded Cheddar cheese
1 pinch sea salt to taste

Steps:

  • Mix avocado, black beans, lime juice, and garlic together in a microwave-safe bowl. Sprinkle with Cheddar cheese.
  • Microwave dip on high until cheese is melted, about 1 minute. Season with sea salt if desired.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 13.8 g, Cholesterol 12.1 mg, Fat 11.3 g, Fiber 7.1 g, Protein 7.1 g, SaturatedFat 3.5 g, Sodium 359.1 mg, Sugar 0.5 g

AVOCADO BEAN DIP



Avocado Bean Dip image

I love guacamole! But I add beans to boost the amount of fiber in this version. It has a texture similar to hummus and is perfect for dipping chips, pita or veggies. -Raquel Haggard, Edmond, Oklahoma

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 10

1 can (15 ounces) cannellini beans, rinsed and drained
1 medium ripe avocado, peeled and cubed
1/2 cup fresh cilantro leaves
3 tablespoons lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon chipotle hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon ground cumin
Baked tortilla chips

Steps:

  • In a food processor, combine the first nine ingredients; cover and process until smooth. Serve with chips.

Nutrition Facts : Calories 80 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

AVOCADO AND WHITE BEAN DIP



Avocado and White Bean Dip image

Provided by Giada De Laurentiis

Categories     appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 6

One 15-ounce can cannellini beans, drained and rinsed
2 avocados, diced
2 tablespoons lemon juice (from 1 large lemon)
1 teaspoon kosher salt
1/3 cup chopped fresh basil
Serving suggestions: cut vegetables and toasted bread

Steps:

  • To a food processor, add the cannellini beans, avocados, lemon juice and salt. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed. Add the basil and pulse to incorporate. Serve alongside cut vegetables and toasted bread.

EASY AND AUTHENTIC MEXICAN GUACAMOLE / AVOCADO DIP



Easy and Authentic Mexican Guacamole / Avocado Dip image

A tasty dip that is a success at any party. I got this recipe from a friend from Mexico. Easy to make!

Provided by Amy Duchesne

Categories     Sauces

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 ripe avocados (ripe as in really dark in color and slightly soft when squeezed)
1 small onion, finely diced
1 medium tomatoes, diced
1 lime (juice of )
salt and pepper (to taste )
Tabasco sauce (optional)

Steps:

  • Take avocados and cut into and around the circumference of the avocado's pit.
  • With both hands twist the two halves in opposite directions and pull apart.
  • Remove the pit with a knife or a spoon.
  • Carve out the flesh of the avocado with a tablespoon.
  • Place avocados into a medium bowl and mash and stir until moderately creamy. I use a fork or a pastry blender.
  • Some people like the avocados more chunky than others-- either way it tastes great.
  • Add diced onion and tomatoes to the avocados.
  • Add salt, pepper, tabasco sauce and lime juice and taste to see if seasoned enough to your liking.
  • In a separate small bowl put in 2 tablespoons of the dip.
  • Add 1 tbsp of sour cream and adjust your seasonings again.
  • Taste it and decide if you prefer your guacamole with or without sour cream.
  • If you like with sour cream add 4 tablespoons or more to the avocado mixture and adjust your seasonings again.
  • If not, do nothing and leave it like it is.
  • Serve chilled with chips or add a little to your taco salad, tacos or fajitas.

Nutrition Facts : Calories 258.8, Fat 22.2, SaturatedFat 3.2, Sodium 13.1, Carbohydrate 17.5, Fiber 11.2, Sugar 2.8, Protein 3.6

CAPTAIN'S AVOCADO BEAN DIP



Captain's Avocado Bean Dip image

This is a great quick recipe that can be doubled when you need to entertain a lot of guests. Great for the big game or tailgate parties. Texture should be that of most dips. If not, add more mayonnaise or salsa.

Provided by Captain K

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 40m

Yield 8

Number Of Ingredients 8

½ large avocado - peeled, pitted, and quartered
3 tablespoons salsa
3 tablespoons mayonnaise
2 teaspoons lime juice
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ (16 ounce) can refried beans

Steps:

  • Mash avocado in a bowl using a fork until smooth. Stir salsa, mayonnaise, lime juice, chili powder, cumin, and garlic powder into mashed avocado using a fork. Gradually stir refried bean into dip. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 6.8 g, Cholesterol 4.2 mg, Fat 7.1 g, Fiber 2.9 g, Protein 2.1 g, SaturatedFat 1.1 g, Sodium 152.7 mg, Sugar 0.5 g

AVOCADO & CANNELLINI BEAN DIP



Avocado & cannellini bean dip image

Beat hunger pangs with this vegan avocado and cannellini bean dip. Serve with crudités and crackers as a snack, light lunch or as part of a picnic

Provided by Sarah Lienard

Categories     Snack

Time 10m

Number Of Ingredients 8

1 small avocado
400g can cannellini beans , drained
1 garlic clove , finely grated
½ tsp chilli flakes , plus extra to serve
½ tsp ground cumin
1 lemon , zested and juiced
3 tbsp avocado oil , plus extra for drizzling
mixed seeds , crackers or crudités, to serve (optional)

Steps:

  • Scoop the avocado flesh into a blender or small food processor. Add the beans, garlic, spices, lemon zest and juice and oil. Blitz until completely smooth, loosening with 50-100ml water, if needed. Season.
  • Spoon into a bowl and top with extra chilli flakes and avocado oil. Serve with the seeds scattered over, and crackers or crudités, if you like.

Nutrition Facts : Calories 194 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

NO AVOCADO, NO REFRIED BEANS - MEXICAN LAYER DIP



No avocado, No refried beans - Mexican Layer Dip image

I wanted to take a Mexican dip to a party, but one set of friends hates refried beans and another can't stand avocado. After an extensive search, I decided to combine a few of the different recipes here and this is what I came up with. I didn't have any left over to bring home...

Provided by _Pixie_

Categories     Tex Mex

Time 15m

Yield 10-14 serving(s)

Number Of Ingredients 10

8 ounces cream cheese (lowfat or fat free is fine)
8 ounces sour cream (lowfat or fat free is fine)
2 1/2-3 cups salsa (how hot depends on you)
3 cups diced lettuce
2 diced tomatoes
1 1/2 cups grated sharp cheddar cheese (or a reduced fat cheese if you wish, use more if you love cheese)
3/4 cup diced green onion
3/4 cup diced green pepper (small pieces)
8 pitted black olives, sliced thinly
hot banana peppers or jalapeno, slices (if desired)

Steps:

  • Using an electric mixer, beat the sour cream and cream cheese until smooth and creamy.
  • Spread mixture evenly on an oval platter or"medium" pizza pan size plate.
  • Cover evenly with salsa, a good thick layer.
  • The pan size will determine how much you need.
  • Sprinkle lettuce evenly all over.
  • Top evenly with diced tomatoes and then sprinkle with cheese.
  • Sprinkle evenly with green pepper, then green onion, then the black olives and banana pepper/jalapeno slices (optional).
  • Serve immediately with nacho chips (I like Tostidas, heavier style chips should be heated in the oven first for 5 minutes at 350F to make them crispier).

Nutrition Facts : Calories 226.4, Fat 19.1, SaturatedFat 11.8, Cholesterol 53.3, Sodium 608.8, Carbohydrate 7.5, Fiber 1.7, Sugar 2.7, Protein 8.1

LAYERED AVOCADO BEAN DIP



Layered Avocado Bean Dip image

I grew up in Northern California, and I miss the flavors from home all the time. I made up this dip to combine some of my favorite things like avocados, artichokes, and almonds and it's a big favorite at parties! Sourdough bread is another California favorite for serving, but it works really well with pita chips or even just normal tortilla chips, too. —Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 16 servings.

Number Of Ingredients 12

1 can (15 ounces) cannellini or great northern beans, rinsed and drained
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon pepper
1/2 teaspoon salt, divided
3 medium ripe avocados, peeled
1/2 cup marinated quartered artichoke hearts, chopped
1/2 cup shredded Monterey Jack cheese
1/2 cup julienned soft sun-dried tomatoes (not packed in oil), chopped
1/4 cup sliced ripe olives
1/4 cup sliced almonds, toasted
Sourdough baguette slices, toasted, or baked pita chips

Steps:

  • Place beans, oil, lemon juice, pepper and 1/4 teaspoon salt in a food processor; process until creamy. Spread onto bottom of a 9-in. pie plate., In a large bowl, mash avocados with remaining salt; spread over bean mixture. Layer with artichoke hearts, cheese, tomatoes, olives and almonds. Serve with baguette slices.

Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 240mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 4g fiber), Protein 3g protein.

Tips:

  • Use ripe avocados: Ripe avocados are creamier and have a richer flavor. To check if an avocado is ripe, gently press on the skin. It should give slightly but not be mushy.
  • Use fresh cilantro: Fresh cilantro adds a bright, citrusy flavor to the dip. If you don't have fresh cilantro, you can use dried cilantro, but it won't be as flavorful.
  • Don't over-process the dip: The dip should be chunky, not smooth. If you over-process it, it will lose its texture.
  • Serve the dip immediately: The dip is best when served immediately. If you need to make it ahead of time, store it in the refrigerator for up to 24 hours. When you're ready to serve, let it come to room temperature for about 30 minutes.

Conclusion:

This Mexican avocado bean dip is a delicious and easy-to-make appetizer or snack. It's perfect for parties or potlucks, and it's also a great way to use up leftover avocados. The dip is creamy, flavorful, and packed with protein and fiber. It's also a good source of vitamins and minerals, including vitamin C, potassium, and folate. So next time you're looking for a healthy and delicious snack, give this Mexican avocado bean dip a try.

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