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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.

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

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

Find it online: https://thefamilycooking.com/cheesy-baked-black-bean-dip/