Olive bean dip with crackers

Olive-y Bean Dip

With only 2 ingredients, this is definitely one of our go-tos for a super quick meal or snack. We also love to bring this bean dip with us when we go hiking for a satisfying, slightly salty pick-me-up on the trails.

Doesn’t get much simpler than this: Open up a can of beans (or use ones you have cooked), add olives and their juices to taste, and blend it all up. Serve with whatever vegetables, crackers, or dip-able things you have on hand! Or, always feel free to just eat it with a spoon because why not??

Olive-y Bean Dip

Recipe by Legume LadyCourse: AppetizersDifficulty: Easy
Servings

2-4

servings
Prep time

2

minutes

It only takes 2 ingredients to whip up this flavorful and filling bean dip as a quick snack or addition to any meal.

Ingredients

  • 1 can black beans (15-oz.) or 1.5 cups cooked beans

  • Olives with their juices, to taste

Directions

  • If using canned beans, drain and rinse. Add beans to a food processor or high-powered blender.
  • Add olives and their juices. We use about 6 large garlic jalapeño olives with a little juice. Depending on what type of olives you use and your taste preferences, add more or less. The olive juice boosts the flavor and helps blend up the dip. **Important note about the olives: canned olives are often lacking in flavor – I highly recommend using the more flavorful olives in glass jars, or even from an olive bar if you’re feeling extra fancy.
  • Blend until desired consistency is reached, scraping down the sides of the food processor/blender as needed.
  • Scoop into a bowl and serve with whatever vehicle you prefer to use when transporting bean dip to your mouth. This dip can also be stored in the refrigerator for a few days, although the consistency may become thicker.
olive-y black bean dip

Craving more bean dip? Check out this artichoke dip that also doubles as a spread for sandwiches or toast!

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