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Baked Black Bean Dip

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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. 

black bean dip

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. 🙂

black bean dip

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.

Baked black bean dip

Baked black bean dip

Next spread that out in a pie plate or an 8x8 dish.
Baked black bean dip

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).
Baked black bean dip

Lastly, cover it with shredded cheese. I like cheddar, but use your favorite.
Baked black bean dip

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

black bean dip

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.

Baked black bean dip

black bean dip

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
Print Pin Rate
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 ½ 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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about chellie

ABOUT CHELLIE

Chellie is the creator of Art From My Table, where her passion for delicious food and gathering with loved ones comes together. She believes anyone can cook a great meal, it doesn't have to be complicated or stressful. Her recipes and food photography have been featured in many publications including Buzzfeed, Southern Living, Today Food, and Fitness magazine. Read more...

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  1. Rachael

    I usually cook a pot or slow cooker full of beans every couple of weeks too. This sound delicious! Pinning!

    Reply

    • chellie

      Oh there's nothing like a big ol' pot of beans!! Enjoy!

  2. Courtney

    This sounds so delicious and simple-- two of my favorite things when making dip! 🙂

    Reply

    • chellie

      Courtney, I agree, and it always comes together so quickly!

  3. Horace Williams Jr

    5 stars
    Hey Chellie I wanted you to let you know that I made this black been dip 2 Sundays ago for my nephew's 20th birthday visit. I must say the dip is delicious and AMAZING! I love black beans so that is going to be my go to dip! I made a couple variations. 1. I sauteed some red onion in coconut oil then add the beans before pureeing. 2. I used Greek yogurt and seasoned with chili powder for that smoky flavor. Topped with Monterrey jack and popped in oven per your directions. I am so glad I found your site and receive your emails. as a foodie/amateur chef, I love beautiful and tasty food and love trying new recipies. May God continue to bless you and yours. Have a wonderful week!

    Reply

    • chellie

      Horace! Thank you so much for your kind words, for reading my blog and trying the recipes! I love that you came back and told me about it. 🙂 Your variations sound awesome. Still a quick and easy dish to make but with a little extra yum. Blessings to you too!

  4. Horace Williams Jr

    Love black beans Chellie! This looks delish...I may fix for my nephew this weekend. He is coming over for his 20th birthday to watch football after church. Looks like the perfect treat for him:) Thanks for sharing!

    Reply

    • chellie

      Thanks Horace, hope you have a great time this weekend. Black beans are my favorite bean...but I like them all. 🙂