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.
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).
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
- food processor
- 2 cups prepared black beans
- 1 cup jalapeño yogurt dip or sour cream, or Greek nonfat plain yogurt
- 1 1/2 cups cheddar cheese
- 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.
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