Loaded Black Bean Dip

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This Black Bean Dip recipe comes together in a flash, thanks to canned black beans and a few pantry staples. Plus, it's endlessly customizable, so feel free to adjust the spice level or add your favorite toppings.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Appetizers

Cuisine: American, Mexican-Inspired

Keyword: Black Bean Dip

Servings: servings

Equipment

1 Food processor

Ingredients

For the Dip:

2 15.5-oz. cans black beans, rinsed and drained
4 oz. cream cheese softened
1/2 cup sour cream
1 jalapeño chopped (remove seeds for less heat)
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:

10 oz. NatureSweet® Día de Muertos Seasonal Medley tomatoes quartered
1 jalapeño sliced
1/2 red onion diced
1/4 cup crumbled queso fresco
Freshly chopped cilantro
Tortilla chips for serving

Instructions

Prep the beans: Make sure your black beans are thoroughly rinsed and drained. This helps to remove excess sodium and makes for a cleaner-tasting dip.
Combine ingredients: In a food processor, combine the rinsed black beans, softened cream cheese, sour cream, chopped jalapeño, garlic, cumin, chili powder, and lime juice. Process until mostly smooth. A few small chunks are fine and add to the texture!
Add the cheese: Transfer the black bean mixture to pre-greased cast iron skillet or baking dish. Top with shredded pepper jack, and shredded cheddar.
Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the dip is bubbly and the cheese on top is melted and slightly golden.
Garnish and serve: While the dip is baking, prepare your garnishes. Once the dip is out of the oven, sprinkle generously with the quartered NatureSweet® tomatoes, sliced jalapeño, diced red onion, extra crumbled queso fresco, and fresh cilantro. Serve warm with your favorite tortilla chips!

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