An easy, cheesy black bean dip that’s baked until bubbly and served with tortilla chips for a tasty appetizer!

Time is seriously playing tricks on me. Or purposefully trying to mess with my mind.

It’s Friday. It’s September. My kids are in their second full week of school. Except it wasn’t even a full week with the Labor Day holiday. 

I’ve got work projects and requests piling up, we’re barreling ahead into fall (which always seems like a crazy time of year) and this is the last weekend our neighborhood club pool is open.

And somehow or other, we’ve made to football season again.

What the what?

On the upside, cooler weather is ahead (and yes, I’m one of those pumpkin crazed people who’s already baking all the fall treats!) and fun Sunday afternoons of having the game on in the background.

And of course, football means lots of tailgating, parties, get togethers and all the game day eats!

I often bring hummus (like my southwestern hummus or roasted red pepper hummus, both loaded with toppings) or my veggie-loaded pizza dip or easy vegetable squares (an old family favorite).

If I want something heathy and well-rounded, I turn to my chicken roll ups with cream cheese and veggies.

One of my new favorite appetizers to make and share is this cheesy baked black bean dip.

It’s loaded with black beans, tomatoes, spices and of course, plenty of cheese. 🧀💛

This cheesy black bean dip is easy to prep, with just a few pantry staples, and has hearty, rich flavor. It’s a good one to keep you full and happy through a long game.

I made it for a family get together recently and it was devoured! We liked it so much, I made it again later in the week, just to have to snack on.

I even used some leftovers with some chicken in a wrap. That was a good lunch day. 😉

Now, I’ve got some notes and substitutions and make-ahead tips coming up for this recipe. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on cheesy black bean dip:

• I used can diced tomatoes and a can of diced green chilies, but you could use the can of diced tomatoes with green chilies if you prefer.
• I highly recommend you smash half of the black beans as you make this dip (as written in the recipe below). It adds texture to the dip and helps bring it all together, as well as giving it an added creaminess.
• To make this a bit spicy, add a chopped jalapeño, a pinch of cayenne or a teaspoon or so of hot sauce. Probably not all three. 😉
• You can also add a bell pepper, diced small, if you’d like. Any color will do. Or a cup of corn (fresh or frozen, thawed).
• I use white cheddar cheese but regular is fine too. You could also use a Mexican blend or Monterey Jack or Pepper Jack cheese if you’d like.

Make-ahead tips for baked black bean dip:

– You can prep this entire black bean dip ahead of time and keep it in the refrigerator, covered, until you’re ready to bake it.

– Take out your baking dish from the fridge as you preheat the oven, so it comes up to room temperature a bit.

– Add 5-10 minutes to the baking time. You’ll know it’s done baking when the cheese is melted and the dip is bubbly.

– Leftovers reheat well. I just zap a bit in the microwave to warm up for a quick snack — or to use as a topping for chicken or tacos.

Ready or not, here we go, head first into fall. And football. 🍂🏈

And regardless of whether you have a favorite team, I hope your football season has lots of delicious game day eats! 😋

Enjoy!

XO,

Kathryn

Yield: 8 servings

Cheesy baked black bean dip

Print

An easy, cheesy black bean dip that’s baked until bubbly and served with tortilla chips for a tasty appetizer!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 (15.5 oz.) cans black beans, rinsed and drained
• 1 (14.5 oz.) can diced tomatoes, drained
• 1 (4 oz.) can diced green chilies
• 1 (8 oz.) container plain cream cheese (I use low-fat), softened
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 1/2 cups shredded cheddar cheese, divided
• For serving: tortilla chips

Instructions

1. Preheat oven to 375. Spray a 2-quart baking dish with cooking spray and set aside.
2. Add rinsed and drained black beans to a large bowl. Using a fork, roughly mash about half of the beans.
3. Add remaining ingredients to the bowl, using just 1/2 cup of the cheddar cheese and stir to get everything well-mixed.
4. Pour the mixture into the baking dish and top with the remaining 1 cup of cheddar cheese.
5. Bake at 375 for 20-25 minutes, until hot and bubbly.
6. Serve hot with tortilla chips for dipping.

Notes

I used a can of diced tomatoes and a can of diced green chilies, but you could use the can of diced tomatoes with green chilies already in it if you prefer.

To make this a bit spicy, add a chopped jalapeño, a pinch of cayenne or a teaspoon or so of hot sauce.

You can use cheddar cheese or substitute Monterey Jack, Pepper Jack or a Mexican blend.

You can prep this black bean dip ahead of time and keep it in the refrigerator, covered, until you’re ready to bake it. Take it out as you preheat the oven, so it comes up to room temperature a bit, and add 5-10 minutes to the baking time.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 186 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 33mg Sodium: 454mg Carbohydrates: 11g Fiber: 4g Sugar: 2g Protein: 10g