if you don't use the liquid from the can (which is very yucky, in my opinion), you may find your bean dip is way too thick and that it doesn't blend well. you could add a little water or veggie stock, a drizzle of olive oil, a squeeze of lemon juice, some tomato pasatta (or paste mixed with water), or a combination of the above, to thin it out and flavour it a bit.
you could also add garlic, onion, ginger, grated carrot, pepper, assorted veggies, fresh or dried herbs, spices (i really like dry roasted cumin seeds- just throw a handful of them into a dry unoiled pan and wait a few seconds until they start to change colour slightly and become aromatic) etc.
instead of a savoury bean dip, you could make a creamy cashew dip- kind of like a cream or yogurty base which can be adapted to make any old creamy dip you fancy. soak a cup of raw cashews in a cup of hot water for a couple of hours, till they go a bit soft and squishy, then thow the nuts (not the water) into the blender, with some fresh cold water (add a smidge every now and then, just enough to help it go liquidy), and whatever else you fancy. i add a big wodge of cucumber to mine- instead of most of the water, plus some fresh parsley, a big shake of herbamare seasoning salt, and a splash of lemon- but you could add garlic and onion, or i spose nutritional yeast (never tried it) for something a bit more ranch-like, or vanilla or some kind of syrup- and optionally some silken tofu- for a sweet cream. there should be recipes for cashew cream all over the net.
you can use the blender to make your own icecream, too! again, recipes are everywhere. if you're less into fidling with stuff, freeze some bananas, and blend them in your blender (if its frozen stuff safe) for instant soft-serve. experiment with other fruits for different sorbet syle stuff.
another fun idea is pate. you could pretty much just use a pile of grated or sliced veggies which have been sweated in a pan, and combine them with cooked or canned lentils, beans, or nuts, and seasonings. breadcrumbs will thicken it up, if it doesn't thicken on standing. i can't find my recipe, but again, there are probably loads of them all over the net. you could also use the pate base, with other veggies and breadcrumbs/rice added to it, to make a rich, moist, creamy nut-loaf.
eta: if you like indian food, you could try making this recipe
for potatoes with a crunchy spicy coating. i have to warn you that there is a small possibility that the tumeric may colour your blenders insides a lovely (possibly permenant) yellow colour, so consider it at your own risk! there are probably other indian recipes on the net that are used to crust veggies like this, that don't have the dreaded tumeric, though.