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Cheesy Black Bean Dip

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  • Author: Brita Britnell
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian


If you’re looking for a simple and DELICIOUS appetizer to please a crowd then look NO FURTHER than this CHEESY Black Bean Dip!


Units Scale
  • 2 15ounce cans of black beans, rinsed and drained and divided (set aside 1/2 cup of the beans)
  • 1/2 cup of cottage cheese (or whipped cream cheese)
  • 1/2 cup of sour cream or greek yogurt
  • 3 cloves of garlic
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of chili powder
  • 1 tablespoon of lime juice
  • 1 cup of shredded pepper jack cheese
  • 1/2 cup of shredded cheddar cheese

Optional toppings:

  • 1/2 cup of diced tomatoes
  • 1 jalapeño, thinly sliced
  • 1/4 cup of red onion, finely diced
  • 2 tablespoon of chopped cilantro
  • 2 tablespoons of cotija cheese
  • Tortilla chips to serve


  1. Preheat the oven to 350 degrees F. Lightly grease an oven safe skillet with cooking spray. I used a 10inch cast iron skillet. Set aside 1/2 cup of rinsed and drained black beans.
  2. In a food processor or blender, combine the black beans (minus that 1/2 cup that we put aside), cottage cheese, sour cream, garlic, cumin, chili powder, and lime juice. Blend until creamy and very few lumps of the black beans remain. Fold in the remaining black beans.
  3. Pour the black beans mixture into the prepared skillet and top evenly with the pepper jack and cheddar cheese. Bake in the oven for 15-20 minutes or until the cheese is fully melted. As desired, you can turn the broiled on during the last couple of minutes but be sure to watch it closely!
  4. Once out of the oven, top with desired toppings and ENJOY with tortilla chips!


I really like having some whole black beans in my dip BUT you could skip this step and simply add them ALL into the food processor.

Nutritional info does not include any of the optional toppings.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: dip
  • Method: oven
  • Cuisine: american