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
Ingredients
2 avocados
2 Roma tomatoes
2 cans Rotel tomatoes, drained
1 can black beans, drained
10 oz. tub pico de gallo
Instructions
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.
Notes
You can definitely substitute my quick and easy fresh salsa for store-bought pico de gallo.
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Yummy! Could you just salsa in place of the pico? I’m always searching for gluten recipes and this one takes the cake! Thanks.
You absolutely could! The dip would lack a little of the freshness that makes it so good, but I think it’d still be awesome.
Yum! Anything with black beans and avocados has me SOLD!
Then you definitely need to try this!