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Yields:
10 serving(s)
Prep Time:
20 mins
Total Time:
40 mins
Cal/Serv:
273
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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Ingredients
For dip
- 2
(15.5-oz.) cans black beans, rinsed and drained
- 4 oz.
cream cheese, softened
- 1/2 cup
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 cup
crumbled queso fresco
- 1 cup
shredded pepper jack
- 1/2 cup
shredded cheddar
For garnish
- 1 cup
cherry tomatoes, quartered
- 1
jalapeño, sliced
- 1/2
red onion, diced
- 1/4 cup
crumbled queso fresco
Freshly chopped cilantro
Tortilla chips, for serving
Directions
For Oven
- 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.
- 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.
- Step 3Garnish dip with tomatoes, jalapeño, red onion, queso fresco, and cilantro. Serve warm with chips.
For Instant Pot
- 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.
- Step 2Follow manufacturer's guide for quick release and remove lid. Using an immersion blender, blend beans until smooth.
- 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.
- 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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