• Skip to main content
  • Skip to primary sidebar
Art From My Table
menu icon
go to homepage
  • Recipes
  • Meet Chellie
  • Subscribe
  • Contact
  • Shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    Homepage link
    • Recipes
    • Meet Chellie
    • Subscribe
    • Contact
    • Shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Appetizers

    Baked Black Bean Dip

    Published: Jun 11, 2015 · Modified: Feb 23, 2022 by Chellie Schmitz

    Pin
    Share
    As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe
    Warm black bean dip topped with melted cheese, cilantro, diced tomato and diced avocado, on a white plate with a side of tortilla chips. via @artfrommytableA hand holding a tortilla chip with the black bean dip on it. via @artfrommytable

    Deliciously creamy with melted cheese and healthy Greek yogurt, this Black Bean Dip recipe will please any crowd! Enjoy with your favorite tortilla chips, or scoop out the warm melty goodness with some sliced veggies or crackers. 

    Warm black bean dip topped with melted cheese, cilantro, diced tomato and diced avocado, on a white plate with a side of tortilla chips.
    Jump to:
    • Why This Recipe Works
    • Key Ingredients
    • How To Make Baked Black Bean Dip
    • Expert Tips
    • Frequently Asked Questions
    • Storing and Freezing
    • Serving Suggestions
    • You May Also Like
    • 📋 Recipe

    The secret to a fantastic and easy bean dip recipe is in the ingredients and preparation.

    Black beans are cost-effective, easy to prepare, healthy, and delicious! This recipe allows you to prep them whichever way you prefer. You can use dried beans or canned. For a tutorial on preparing dried beans, see my YouTube video.

    They just have to be cooked before you start because you'll need them to be soft to blend them into a creamy purée. Add to that some Greek yogurt, spices, and cheddar cheese, and you’ll have our favorite game day appetizer or Mexican side dish.  

    This healthy bean dip takes twenty minutes to prepare, so you’ll have time to enjoy your friends and family at your next gathering.  

    Why This Recipe Works

    • 20 minutes and 3 main ingredients
    • Flavors work well together and you can adjust the spice.
    • Prep ahead

    Key Ingredients

    Ingredients to make Black Bean Layered dip: black beans, greek yogurt, shredded cheese, chili powder, garlic powder, and cumin.
    • Prepared Black Beans - I like to start with dried beans, but canned is a great short cut and works well. I recommend rinsing canned ones well to remove the solution. If you purchase an all natural one, it's not necessary.
    • Greek Yogurt - Nonfat and plain works the best. It must be Greek because it's nice and thick. You can use sour cream in place of yogurt if you'd like. I prefer the boost of protein from the yogurt.
    • Cheese - I love a blend of cheddar and Monterey Jack in this recipe. Some other nice options include pepper jack, for a little bit of heat, or a Mexican cheese blend.
    • Spices- Chili powder, cumin, and garlic powder. This gives a punch of flavor. If you like heat, add some cayenne too.

    This delicious black bean dip is creamy, cheesy, and rich. Plus, it’s the absolute best way to repurpose leftovers! Just three ingredients that you likely already have sitting around your kitchen will get you a yummy appetizer that the whole family will enjoy.

    How To Make Baked Black Bean Dip

    This is an overview of the instructions, be sure to see the recipe card for all the details.

    4 image collage showing how to assemble black bean dip. 1. processed prepared beans in a food processor; 2. mashed black beans in a round pie plate; 3. a layer of greek yogurt and spices; 4. the final layer of shredded cheese.
    1. Using a food processor or blender, blend the beans. You’re going for a smooth mash with no clumps.
    2. Spread out the beans on the bottom of your baking dish. I recommend using a pie plate or 8x8 dish. 
    3. For the second layer, dollop the plain Greek yogurt over the pureed bean layer. Use a spatula to spread it evenly. Mix the spices together, and sprinkle over the top of the yogurt.
    4. Sprinkle the shredded cheese over top for the final layer. Bake for 20 minutes or until cheese is melted and beans are warmed through.
    Warm black bean dip smothered in melted bubbling cheese in a round pie plate. Cilantro is sprinkled over the top and it is next to a bowl of tortilla chips.

    Expert Tips

    • No food processor? No problem! -  You can smooth out the beans in a blender. Alternatively, it’s also possible to warm them up and mash them with a fork or potato masher. They will be a bit chunkier, but the flavor is all there!
    • Enjoy with almost anything -  Bean dip goes great with soft or hard pretzels, pita bread, tortilla chips, some veggies… you can use anything you like to scoop up this delicious dish! 
    • Garnish & Toppings- Add chopped tomatoes, pico de gallo, salsa, avocado, guacamole, or cilantro.
    • Canned or dried?  It’s up to you. When I make beans at home, I start with dried and prepare large batches and freeze them so they are ready to go. However, going with canned is an easier way to prep in a flash.
    A hand holding a tortilla chip with the black bean dip on it.

    Frequently Asked Questions

    What is black bean flavor?

    Black beans are very mild in flavor and creamy in texture. They will take on the flavor of the salt and spices they are mixed with.

    Are black beans healthy?

    Yes! They are high in protein, fiber, healthy carbs, and antioxidants.

    What chips go well with black bean dip?

    So many! I love scooping up this appetizer with plain tortilla chips, though I know that many others swear by the Frito and black bean combo. Crackers, pretzels, and some toasted pita all taste delicious as well. Serve with a variety! 

    How do I prepare dried beans to use in black bean dip?

    I use dried black beans every time! All you have to do is wash them, soak them in water to soften, drain them, and then simmer with some spices and seasonings. 
    You can either use them right away, after being refrigerated, or even frozen and thawed. 

    Storing and Freezing

    Store in an airtight container for up to 4 days in the fridge.

    Reheat by putting the pan back in the oven at 350 for 5 to 10 minutes, until warm in the center, or microwave in 20-second increments. 

    I haven't tested freezing this recipe, so at this point, I don't recommend it. It will probably all get gone anyway!

    Serving Suggestions

    This pairs well as an appetizer or side dish to all your Mexican favorites, like Carnitas, Chicken Tinga, or Steak Fajitas.

    It also works great with other Appetizer Recipes as part of your game day spread.

    You May Also Like

    • Keto Candied Pecans
    • Crockpot BBQ Meatballs
    • Oven Baked Meatballs
    • 20+ Game Day Appetizers

    Please share

    Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

    I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

    You can also follow along on YouTube and Instagram!

    📋 Recipe

    Warm black bean dip topped with melted cheese, cilantro, diced tomato and diced avocado, on a white plate with a side of tortilla chips.

    Baked Black Bean Dip

    Deliciously Creamy with melted cheese, Greek yogurt and spices, this Black Bean Dip will please any crowd.
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 8
    Calories: 155kcal
    Author: Chellie Schmitz

    Equipment

    • food processor
    Prevent your screen from going dark

    Ingredients

    • 2 cups prepared black beans
    • ¾ cup plain Greek yogurt or sour cream, or Greek nonfat plain yogurt
    • ½ teaspoon garlic powder
    • ½ teaspoon chili powder
    • ½ teaspoon cumin
    • 1 ½ cups cheese shredded. I use a combination of cheddar and Monterey Jack, but feel free to use your favorite.

    Instructions

    • Preheat oven to 350.
    • Process prepared beans in a food processor or blender until smooth.
    • Place in a pie plate or 8x8 dish and spread out evenly.
    • Spread Greek yogurt over beans.
    • Mix the garlic powder, chili powder, and cumin together, sprinkle over the top of the yogurt.
    • Top with shredded cheese.
    • Bake for 20 minutes, until cheese is melted and beans are warmed throughout.

    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.
    • Sour cream can be substituted for Greek yogurt. 
    • Add salt to the beans if needed. If you use canned beans, they often have salt in them already, and don't need more. If you start with dried beans, you will need to add salt to them before you process them. Make sure you do that when you blend them, not when you cook them. Dried beans won't soften well if you add salt at the time of cooking.
    • Optional garnishes- add chopped tomatoes, pico de gallo, salsa, avocado, guacamole, or cilantro.

    Nutrition

    Calories: 155kcal | Carbohydrates: 11g | Protein: 11g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 141mg | Potassium: 207mg | Fiber: 4g | Sugar: 1g | Vitamin A: 254IU | Vitamin C: 1mg | Calcium: 187mg | Iron: 1mg
    Tried this Recipe? Tag me Today!I love to see what's on YOUR table! Mention @artfrommytable or tag #artfrommytable on your favorite social.

    HUNGRY FOR MORE? Subscribe to my newsletter to have recipes delivered to your inbox and to stay up to date on the latest!

    Pin
    Share

    More Appetizer Recipes

    • Gingerbread Caramel Corn
    • Peppermint Bark Popcorn
    • Lunchbox Grape Crostini
    • BBQ Bacon Cheeseburger Nachos
    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...

    Join the Cooking Club

    Reader Interactions

    Comments

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. chellie

      October 21, 2016 at 8:28 pm

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

    2. chellie

      October 21, 2016 at 8:24 pm

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

    3. Rachael

      October 20, 2016 at 9:12 pm

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

    4. Courtney

      October 18, 2016 at 5:28 am

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

    5. chellie

      September 22, 2015 at 12:51 pm

      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!

    6. Horace Williams Jr

      September 22, 2015 at 8:19 am

      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!

    7. chellie

      September 11, 2015 at 4:49 pm

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

    8. Horace Williams Jr

      September 10, 2015 at 11:10 pm

      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!

    Primary Sidebar

    Hi, I'm Chellie! Welcome to my table. I believe there is something sacred about sharing a meal together. I'd love to share my tips and easy-to-follow real food recipes with you and help you gather the ones you love around YOUR table.

    More about me

    Healthy Habits

    • Chicken Bone Broth
    • Kombucha Recipe
    • Easy Roasted Vegetables
    • Green Monster Smoothie

    Quick & Easy

    • Kielbasa Skillet with Apples and Onions
    • Turkey Skillet Dinner with Sweet potatoes and Kale
    • Sheet Pan Chicken Fajitas
    • Low Carb Sausage and Kale Soup

    Free E-book!

    Click on the image for your free book.

    10 super smoothies to supercharge your day

    Footer

    ↑ back to top

    About

    Privacy Policy

    Accessibility Statement

    Newsletter

    Sign Up! for emails and updates

    Contact

    Contact
    Work With Me

    Copyright © 2022 Art From My Table, LLC