Cheesy baked black bean dip
An easy, cheesy black bean dip that’s baked until bubbly and served with tortilla chips for a tasty appetizer!
Yield: 8 servings
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 ½ teaspoons ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 ½ cups shredded cheddar cheese, divided
- For serving: tortilla chips
Instructions
- Preheat oven to 375. Spray a 2-quart baking dish with cooking spray and set aside.
- Add rinsed and drained black beans to a large bowl. Using a fork, roughly mash about half of the beans.
- Add remaining ingredients to the bowl, using just ½ cup of the cheddar cheese and stir to get everything well-mixed.
- Pour the mixture into the baking dish and top with the remaining 1 cup of cheddar cheese.
- Bake at 375 for 20-25 minutes, until hot and bubbly.
- Serve hot with tortilla chips for dipping.
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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.
Video
Nutrition
Serving: 1serving | Calories: 186kcal | Carbohydrates: 11g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 454mg | Fiber: 4g | Sugar: 2g
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