Cheesy Baked Black Bean Dip

Why You’ll Love This Recipe

This dip combines hearty black beans with creamy, melted cheese and bold seasonings. It’s easy to throw together, crowd‑pleasing, and perfect for dipping with chips, veggies, or crusty bread. The baking step gives it a golden, bubbling top and deeper flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dip

• Cooked black beans (canned or home‑cooked)
• Onion (finely chopped)
• Garlic (minced)
• Ground cumin
• Chili powder
• Salt and pepper
• Jalapeño or green chili (minced, optional)
• Fresh cilantro (chopped, optional)
• Lime juice
• Salsa (optional, for extra flavor)
• Sour cream or Greek yogurt (for creaminess)
• Shredded cheese (cheddar, Monterey Jack, or a blend)
• Additional cheese for topping (same or complementary variety)

Directions

1. Preheat oven:
   Preheat your oven to 375 °F (190 °C). Grease or lightly oil a baking dish or oven‑safe skillet.
2. Sauté aromatics:
   In a skillet over medium heat, sauté the chopped onion until softened and translucent. Add the garlic (and jalapeño or green chili if using) and cook for another minute until fragrant.
3. Mix the base:
   Stir in the black beans, cumin, chili powder, salt, and pepper. Add lime juice and salsa if using. Mash a portion of the beans for creaminess while leaving some whole for texture. Then stir in sour cream (or yogurt) and chopped cilantro (if using). Taste and adjust seasoning.
4. Add cheese & pour into dish:
   Mix half of the shredded cheese into the bean mixture. Transfer the mixture into your prepared baking dish, spreading it evenly. Sprinkle the remaining cheese over the top.
5. Bake:
   Place the dish in the oven and bake for about 15–20 minutes, or until the cheese is melted, bubbling, and slightly golden on top.
6. Serve:
   Remove from oven and let it cool slightly. Serve warm with tortilla chips, pita, crackers, or fresh vegetable sticks. Garnish with extra cilantro, sliced green onions, or a dollop of sour cream if desired.

Servings and timing

Makes about 6 servings as an appetizer or dip.
Total time: ~35 minutes (10 minutes prep + 20 minutes cooking + 5 minutes resting)

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a 350 °F (175 °C) oven for 8–10 minutes until warmed through and the cheese is melty again. You can also microwave individual portions, though the top may lose its crispness.

Variations

• Spicy version: Add chopped chipotle in adobo or more jalapeños.
• Veggie boost: Fold in corn kernels, diced bell peppers, or chopped spinach.
• Vegan option: Use vegan cheese and substitute sour cream with a plant‑based alternative.
• Creamier texture: Add a bit of cream cheese or Greek yogurt for extra richness.
• Italian twist: Swap spices for Italian seasoning, stir in sun‑dried tomatoes, and top with mozzarella.

FAQs

What type of beans should I use?

Canned black beans (drained and rinsed) work great for convenience. You can also use home‑cooked black beans.

Can I prepare this ahead of time?

Yes. You can prepare the bean mixture up to a day in advance, keep it refrigerated, then bake just before serving.

How do I prevent the top from burning before the inside is heated?

If the top is browning too fast, cover loosely with foil during the final minutes of baking.

Can I make this gluten‑free?

Yes—ensure that your salsa, spices, and any packaged ingredients are gluten‑free.

Can I freeze leftovers?

You can freeze the dip (without chips) in a freezer‑safe container for up to 2 months. Thaw in the refrigerator, then reheat in the oven.

What other dippers work well?

Tortilla chips, pita wedges, crackers, sliced baguette, or raw vegetables like bell peppers, carrots, and celery.

Can I make it less cheesy?

Absolutely. Use less cheese, or choose a mellow cheese, though baking time may vary slightly.

How can I make it creamier?

Mash more of the beans, and increase the proportion of sour cream (or Greek yogurt). A bit of cream cheese also helps.

Can I add more protein?

Yes. Stir in cooked, seasoned shredded chicken, ground beef, or crumbled tofu before baking.

Conclusion

Cheesy Baked Black Bean Dip blends hearty beans, bold spices, and rich melted cheese into a crowd‑pleasing appetizer that’s simple yet satisfying. Whether for a party or casual night in, it hits all the right notes—warm, creamy, and flavorful. Serve it with your favorite dippers and enjoy watching it disappear.

Cheesy Baked Black Bean Dip

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A warm, cheesy dip made with seasoned black beans, melted cheese, and a touch of spice. Perfect for parties, game nights, or as a cozy appetizer to share.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

• 1 (15 oz) can black beans, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• 1 jalapeño or green chili, minced (optional)
• 2 tbsp chopped fresh cilantro (optional)
• 1 tbsp lime juice
• 1/4 cup salsa (optional)
• 1/4 cup sour cream or Greek yogurt
• 1 cup shredded cheese (cheddar, Monterey Jack, or blend)
• 1/2 cup additional shredded cheese for topping
• Optional garnishes: chopped cilantro, green onions, sour cream

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Instructions

1. Preheat oven to 375 °F (190 °C). Lightly grease an oven-safe baking dish or skillet.
2. In a skillet over medium heat, sauté chopped onion until translucent. Add garlic and optional jalapeño; cook for 1 minute more.
3. Stir in black beans, cumin, chili powder, salt, pepper, lime juice, and salsa if using. Mash some beans for a creamy texture, leaving some whole. Mix in sour cream and optional cilantro. Taste and adjust seasoning.
4. Stir in half of the shredded cheese. Transfer the mixture to the prepared baking dish and spread evenly.
5. Sprinkle the remaining shredded cheese over the top. Bake for 15–20 minutes, until cheese is melted and bubbling.
6. Remove from oven and let cool slightly. Garnish with extra cilantro, green onions, or a dollop of sour cream if desired. Serve warm with chips, pita, or veggies.

Notes

• Make ahead: prepare the dip up to 1 day in advance and bake before serving.
• To make it spicier, add chipotle in adobo or extra jalapeños.
• Use vegan cheese and non-dairy yogurt to make it vegan.
• Add corn, diced peppers, or spinach for a veggie boost.
• Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 220
• Sugar: 2g
• Sodium: 420mg
• Fat: 13g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 5g
• Protein: 9g
• Cholesterol: 25mg