7 Days Fun of Clean RecipesDownload
8Mar, 20
Clean Food Love
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Mexican Bean Dip

In case you *need* an excuse to have a little PaRtY in your kitchen tonight! This dip is pretty darn tasty, simple to make, and a total crowd pleaser!

Our Mexican Bean Dip is a QUICK recipe, that REALLY delivers on flavor, thanks to the mixture of dark and light beans, combined with just the right amount of seasonings and spices!

EVERYONE will ask for your recipe!

If you LOVE a good Corn Chip (occasionally) like we do, THESE ones are the BEST!

They are made by a company called Jackson’s Honest. (I find them at Whole Foods, or Trader Joe’s… but they SHOULD be available everywhere!)

Only ingredients: organic corn, organic coconut oil, sea salt. That’s it!

How do they taste?

Seriously, amazing!!! Quite possibly the BEST corn chips ever! My kids LOVE these with homemade pico, salsa, and guacamole so much!

I feel so much better about these chips!

Have you tried them?

Makes about 6 servings



  • 1 (15.5-oz.) can black beans, drained and rinsed
  • 1 (15.5-oz.) can cannellini or pinto beans, drained and rinsed
  • 1/2 cup plain Greek yogurt
  • 2 or 3 cloves fresh garlic, minced
  • 1/2 tsp. chili powder
  • 1 tsp. ground cumin
  • juice of 1/2 fresh lime
  • 1/2 cup crumbled queso fresco
  • tiny pinch of sea salt


  • 2 roma tomatoes, chopped
  • 1 jalapeño, sliced
  • 1 small avocado, diced
  • 1/2 red onion, diced
  • 1/4 cup crumbled queso fresco
  • freshly chopped cilantro
  • chopped green onions
  • Tortilla corn chips, for serving


Preheat your oven to 350 degrees f. Add all the “dip” ingredients into your food processor. Pulse until smooth and creamy.

Transfer the bean mixture into an oven-safe dish or skillet. I sprayed my dish with a bit of avocado oil to prevent sticking.

Bake in your preheated oven for 15 minutes, or until hot. Remove from the oven and let it sit at room temperature for about 5 minutes.Sprinkle with toppings as shown. Serve warm with tortilla chips and enjoy.


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