Black Bean Dip

By Makinze GoreUpdated: Mar 21, 2022

3 Ratings

preview for This Black Bean Dip Is Filled With Cheese And Has The Best Toppings

Regardless of whatever your mind conjures when you hear the words "bean dip", we guarantee this cheesy black bean dip is not that. This dip is anything but boring and will resemble nothing like the pasty, brown mush you might be expecting.

Black beans are blended with lots of garlic, jalapeño, and cheese, and then topped with even more cheese before baking (cue the perfect cheese pull). Pile on the delicious topping after baking for not only a truly delectable dip, but a truly stunning app! This will surely be the first thing to go at any party.

In fact, if you do bring this to a party, we recommend blitzing everything in your food processor or blender and waiting to top with cheese and baking until you've arrived wherever you're going. Speaking of cheese, we go for a mix of cheddar and Monterey Jack but if you want something a bit spicier, pepper jack will also work great here.

If you want to make this vegan you can skip the dairy products and use a vegan sour cream or cream cheese and some water in the dip until it is smooth and reaches your desired consistency. Top it with some vegan cheese or leave it off! And if you need some dip backup, bring in this Cheesy Sausage Dip.

Have you made this yet? Let us know how it went in the comments below!

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Yields:: 10 serving(s)
Prep Time:: 20 mins
Total Time:: 40 mins
Cal/Serv:: 273

Ingredients

For dip

2
(15.5-oz.) cans black beans, rinsed and drained
4 oz.
cream cheese, softened
1/2 c.
sour cream
1
jalapeño, chopped
2
cloves garlic
1/2 tsp.
ground cumin
1/2 tsp.
chili powder
Juice of 1/2 lime
1/2 c.
crumbled queso fresco
1 c.
shredded pepper jack
1/2 c.
shredded cheddar

For garnish

1 c.
cherry tomatoes, quartered
1
jalapeño, sliced
1/2
red onion, diced
1/4 c.
crumbled queso fresco
Freshly chopped cilantro
Tortilla chips, for serving

Nutrition Information

Per Serving (Serves 10)

Calories273 Fat15 gSaturated fat8 gTrans fat0 gCholesterol41 mgSodium366 mgCarbohydrates15 gFiber7 gSugar2 gProtein13 gVitamin D0 mcgCalcium243 mgIron2 mgPotassium417 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

For Oven
1. Step 1Preheat oven to 350°. In a food processor, add black beans, cream cheese, and sour cream and pulse to combine. Add jalapeño, garlic, cumin, chili powder, lime juice, and queso fresco and blend until smooth.
2. Step 2Transfer dip to an oven-safe skillet and top with pepper jack and cheddar. Bake until warmed through and cheese is melty, 15 minutes.
3. Step 3Garnish dip with tomatoes, jalapeño, red onion, queso fresco, and cilantro. Serve warm with chips.
For Instant Pot
1. Step 1To a 6 qt Instant Pot add beans, cream cheese, sour cream, jalapeño, garlic, cumin, chili powder, lime juice, and queso fresco. Season with salt and pepper. Place lid on Instant Pot and set to Pressure Cook on High for 10 minutes.
2. Step 2Follow manufacturer's guide for quick release and remove lid. Using an immersion blender, blend beans until smooth.
3. Step 3If desired, transfer dip to a medium oven-safe skillet and top with pepper jack and cheddar and bake at 350° until cheese is melty, 15 minutes.
4. Step 4Garnish with tomatoes, jalapeño slices, red onion, queso fresco, and cilantro. Serve warm with chips.

If you want to use dried black beans in the Instant Pot, replace canned beans with 1 lb dried and add 3 cups low-sodium chicken broth to Instant Pot with remaining ingredients. Set to Pressure Cook on High for 35 minutes, then let natural release for 10 minutes before removing lid.

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Makinze Gore

Food Editor

Makinze is currently Food Editor for Delish, where she develops recipes, creates and hosts recipe videos and is our current baking queen.. Reigning from Oklahoma, she's also our go-to for all things regarding Midwestern cuisine. She's also our expert pie crimper.