Tomato black bean avocado dip is an easy, healthy, and crowd-pleasing recipe that’s as perfect for an afternoon snack as it is for your next party.
My mom made this tomato black bean avocado dip, among other things, for my little sister’s high school graduation party last June. There’ some sort of magic that goes into this recipe because, I have to confess, I don’t even care much for tomatoes, avocados, or black beans. Despite that, I could.not.stop. eating this stuff. If that isn’t the sign of a great recipe, I don’t know what is.
There was plenty of other killer food there that day, including cinnamon roll bars with cream cheese frosting and a few other as-yet-unblogged recipes, but I kept coming back to this tomato black bean avocado dip. I enjoyed it with tortilla strips, but I can imagine how great it would be on pita, nachos, or tacos. Basically, it’s a dip and a condiment in one. I won’t even judge you for going after it with just a fork. It’s healthy enough you can do that guilt-free.
Tomato Black Bean Avocado Dip
2 Roma tomatoes
2 cans Rotel tomatoes, drained
1 can black beans, drained
10 oz. tub pico de gallo
Dice avocados and tomatoes. In a medium bowl, combine avocado, Roma and Rotel tomatoes, black beans, and pico de gallo. Mix gently until combined. If the dip is too thick, add jarred salsa until it reaches desired consistency. Serve immediately with chips, with crackers, or as a condiment on tacos or nachos.
You can definitely substitute my quick and easy fresh salsa for store-bought pico de gallo.
Need help draining cans? This handy device makes it easy!
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