Cheesy Black Bean Dip
If you're looking for a simple and DELICIOUS appetizer to please a crowd then look NO FURTHER than this CHEESY Black Bean Dip!
Servings: 6 servings
Ingredients
- 2 cans black beans 15 ounce cans, rinsed and drained and divided (set aside 1/2 cup of the beans)
- ½ cup cottage cheese or whipped cream cheese
- ½ cup sour cream or greek yogurt
- 3 cloves garlic
- ½ teaspoon cumin
- ½ teaspoon chili powder
- 1 tablespoon lime juice
- 1 cup pepper jack cheese shredded
- ½ cup cheddar cheese shredded
Optional toppings:
- ½ cup diced tomatoes
- 1 jalapeño thinly sliced
- ¼ cup red onion finely diced
- 2 tablespoon chopped cilantro
- 2 tablespoons cotija cheese
- Tortilla chips to serve
Instructions
- 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.
- 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.
- 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!
- Once out of the oven, top with desired toppings and ENJOY with tortilla chips!
Video
Notes
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.
Nutrition
Calories: 300kcal | Carbohydrates: 24g | Protein: 18g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 349mg | Potassium: 432mg | Fiber: 8g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 4mg | Calcium: 305mg | Iron: 2mg
