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This creamy vegan bean dip takes just 20 minutes to make a high-protein, spreadable appetizer perfect for game day.
And this creamy pinto bean dip is a great one to add to your repertoire. It's thick, spicy, savory and garlicky. All that's missing is your favorite tortilla chips!
This dip uses pantry-staple ingredients and spices and just one pot. Within 20 minutes, you'll have a hot and delicious vegan dip to serve with chips, crackers, or crudité.
- Pinto beans. These are the right texture to make soft and creamy bean dip.
- Veggie broth. You can use store-bought or homemade broth.
- Green chilis. Feel free to use more or less, depending on how spicy you want the dip to be.
- Oil. To bring out the aromatics in the garlic and spices.
- Garlic. You can also use ½ teaspoon garlic powder if you prefer.
- Cumin and chili powder. For earthy, spicy flavor.
I love serving this vegan bean dip when it's nice and hot. You can add your favorite toppings, like:
- Diced white onion
- Fresh cilantro
- Sliced jalapeños or more green chilis
- Vegan yogurt or sour cream
- Diced tomatoes or pico de gallo
Store leftover bean dip in an airtight container in the fridge for up to four days. You can reheat it on the stove or in the microwave until hot. If the dip gets too thick, add a splash more veggie broth or water to loosen it up.
You can also freeze the cooled dip for up to three months. Let it defrost overnight in the fridge then reheat on the stove.
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Vegan Bean Dip
- In a small pan, saute garlic in oil on medium heat. Add in beans and mash them using a fork or potato masher.
- Mix in cumin, chili powder, green chilis, and vegetable stock. Add enough vegetable stock for the thickness you desire (I usually add 2-3 tablespoons.)
- Heat until it comes to a simmer, mixing frequently, or until warmed through. Mash the beans more if needed.