Baked Black Bean Dip

This creamy warm melty cheesy Baked Black Bean dip has become a staple in our home. It’s easy and quick to make, yet such a crowd pleaser. 

Baked Black Bean Dip

About every week or so, I make a big pot of beans. Sometimes black, sometimes pinto, in the cooler months it’s beans for chili. But one of our favorites is black beans and rice.  I always use about 6 cups of dried beans with intentions of freezing half of them for a later use. Lately, I’m not even getting the chance to freeze them because they are just getting eaten! This dish one of the things we like to use the black beans for. It’s great for an added side or appetizer. Sometimes it’s a meal! On Sunday nights, we have a family meeting, and I don’t really make a dinner. We’ll have popcorn, apples and some other snacky type of item. This goes great with popcorn and apples by the way. 🙂

First take your prepared beans and put them in a food processor and process until smooth. I typically am using left over beans that I’ve flavored up with sautéed onions, garlic, salt and some cumin. If you’re using canned beans, you can choose to cook them with some flavorings before you process them, or just process them as they are. It will still be great. Be flexible.

Next spread that out in a pie plate or an 8×8 dish.

Grab some jalapeño dip (because you just made that last week, and the recipe makes a ton, and you put it on everything) and spread it over the top of the beans. Now, if you don’t have any of that, use some sour cream or plain yogurt and then sprinkle the top of it with some chile powder and cumin (more flexibility).

Lastly, cover it with shredded cheese. I like cheddar, but use your favorite.

 Bake it in a 350 degree oven until it’s warmed through, about 20 minutes.

Serve it with chips, salsa, and guacamole. Or just chips. Really, its good with just chips. Here it’s pictured with the fixin’s, of course, it’s a photo, it has to look good. But mostly at home, we eat it with just chips. Shhh, don’t tell anyone.

Do you have any Sunday night traditions? Or just food traditions in general? I love connecting with my readers, so tell me a little about you in the comments.

Baked Black Bean Dip

Creamy black beans layered with jalapeno yogurt dip and cheese, then baked.

5 from 1 vote

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Course: Appetizer

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 6

Calories: 209kcal

Author: Chellie Schmitz

Equipment

• ▢
  food processor

Ingredients

• ▢ 2 cups prepared black beans
• ▢ 1 cup jalapeño yogurt dip or sour cream, or Greek nonfat plain yogurt
• ▢ 1 1/2 cups cheddar cheese

Instructions

• Preheat oven to 350.
• Process prepared beans until smooth.
• Place in a pie plate or 8x8 dish.
• Spread jalapeño yogurt dip over beans.
• Top with shredded cheddar cheese
• Bake for 20 minutes.

Notes

If you don't have a food processor, you can use a blender. Or, warm the beans up in a pan on the stove and mash with a potato masher or fork. This will not be as smooth but still tastes great.

Nonfat plain Greek yogurt or sour cream sprinkled with chile powder and cumin can be substituted for the jalapeño yogurt dip.

Nutrition

Calories: 209kcal | Carbohydrates: 15g | Protein: 16g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 188mg | Potassium: 278mg | Fiber: 5g | Sugar: 1g | Vitamin A: 283IU | Calcium: 256mg | Iron: 1mg

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