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Deliciously creamy with melted cheese and healthy Greek yogurt, this Black Bean Dip recipe will please any crowd! Enjoy with your favorite tortilla chips, or scoop out the warm melty goodness with some sliced veggies or crackers.
The secret to a fantastic and easy bean dip recipe is in the ingredients and preparation.
Black beans are cost-effective, easy to prepare, healthy, and delicious! This recipe allows you to prep them whichever way you prefer. You can use dried beans or canned. For a tutorial on preparing dried beans, see my YouTube video.
They just have to be cooked before you start because you’ll need them to be soft to blend them into a creamy purée. Add to that some Greek yogurt, spices, and cheddar cheese, and you’ll have our favorite game day appetizer or Mexican side dish.
This healthy bean dip takes twenty minutes to prepare, so you’ll have time to enjoy your friends and family at your next gathering.
Why This Recipe Works
- 20 minutes and 3 main ingredients
- Flavors work well together and you can adjust the spice.
- Prep ahead
Key Ingredients
- Prepared Black Beans – I like to start with dried beans, but canned is a great short cut and works well. I recommend rinsing canned ones well to remove the solution. If you purchase an all natural one, it’s not necessary.
- Greek Yogurt – Nonfat and plain works the best. It must be Greek because it’s nice and thick. You can use sour cream in place of yogurt if you’d like. I prefer the boost of protein from the yogurt.
- Cheese – I love a blend of cheddar and Monterey Jack in this recipe. Some other nice options include pepper jack, for a little bit of heat, or a Mexican cheese blend.
- Spices- Chili powder, cumin, and garlic powder. This gives a punch of flavor. If you like heat, add some cayenne too.
This delicious black bean dip is creamy, cheesy, and rich. Plus, it’s the absolute best way to repurpose leftovers! Just three ingredients that you likely already have sitting around your kitchen will get you a yummy appetizer that the whole family will enjoy.
How To Make Baked Black Bean Dip
This is an overview of the instructions, be sure to see the recipe card for all the details.
- Using a food processor or blender, blend the beans. You’re going for a smooth mash with no clumps.
- Spread out the beans on the bottom of your baking dish. I recommend using a pie plate or 8×8 dish.
- For the second layer, dollop the plain Greek yogurt over the pureed bean layer. Use a spatula to spread it evenly. Mix the spices together, and sprinkle over the top of the yogurt.
- Sprinkle the shredded cheese over top for the final layer. Bake for 20 minutes or until cheese is melted and beans are warmed through.
Expert Tips
- No food processor? No problem! – You can smooth out the beans in a blender. Alternatively, it’s also possible to warm them up and mash them with a fork or potato masher. They will be a bit chunkier, but the flavor is all there!
- Enjoy with almost anything – Bean dip goes great with soft or hard pretzels, pita bread, tortilla chips, some veggies… you can use anything you like to scoop up this delicious dish!
- Garnish & Toppings- Add chopped tomatoes, pico de gallo, salsa, avocado, guacamole, or cilantro.
- Canned or dried? It’s up to you. When I make beans at home, I start with dried and prepare large batches and freeze them so they are ready to go. However, going with canned is an easier way to prep in a flash.
Frequently Asked Questions
Black beans are very mild in flavor and creamy in texture. They will take on the flavor of the salt and spices they are mixed with.
Yes! They are high in protein, fiber, healthy carbs, and antioxidants.
So many! I love scooping up this appetizer with plain tortilla chips, though I know that many others swear by the Frito and black bean combo. Crackers, pretzels, and some toasted pita all taste delicious as well. Serve with a variety!
I use dried black beans every time! All you have to do is wash them, soak them in water to soften, drain them, and then simmer with some spices and seasonings.
You can either use them right away, after being refrigerated, or even frozen and thawed.
Storing and Freezing
Store in an airtight container for up to 4 days in the fridge.
Reheat by putting the pan back in the oven at 350 for 5 to 10 minutes, until warm in the center, or microwave in 20-second increments.
I haven’t tested freezing this recipe, so at this point, I don’t recommend it. It will probably all get gone anyway!
Serving Suggestions
This pairs well as an appetizer or side dish to all your Mexican favorites, like Carnitas, Chicken Tinga, or Steak Fajitas.
It also works great with other Appetizer Recipes as part of your game day spread.
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Baked Black Bean Dip
Equipment
- food processor
Ingredients
- 2 cups prepared black beans
- 3/4 cup plain Greek yogurt or sour cream, or Greek nonfat plain yogurt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 1/2 cups cheese shredded. I use a combination of cheddar and Monterey Jack, but feel free to use your favorite.
Instructions
- Preheat oven to 350.
- Process prepared beans in a food processor or blender until smooth.
- Place in a pie plate or 8×8 dish and spread out evenly.
- Spread Greek yogurt over beans.
- Mix the garlic powder, chili powder, and cumin together, sprinkle over the top of the yogurt.
- Top with shredded cheese.
- Bake for 20 minutes, until cheese is melted and beans are warmed throughout.
Notes
- If you don’t have a food processor, you can use a blender. Or, warm the beans up in a pan on the stove and mash with a potato masher or fork. This will not be as smooth but still tastes great.
- Sour cream can be substituted for Greek yogurt.
- Add salt to the beans if needed. If you use canned beans, they often have salt in them already, and don’t need more. If you start with dried beans, you will need to add salt to them before you process them. Make sure you do that when you blend them, not when you cook them. Dried beans won’t soften well if you add salt at the time of cooking.
- Optional garnishes- add chopped tomatoes, pico de gallo, salsa, avocado, guacamole, or cilantro.
Nutrition
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Courtney, I agree, and it always comes together so quickly!
Oh there’s nothing like a big ol’ pot of beans!! Enjoy!
I usually cook a pot or slow cooker full of beans every couple of weeks too. This sound delicious! Pinning!
This sounds so delicious and simple– two of my favorite things when making dip! 🙂
Horace! Thank you so much for your kind words, for reading my blog and trying the recipes! I love that you came back and told me about it. 🙂 Your variations sound awesome. Still a quick and easy dish to make but with a little extra yum. Blessings to you too!
Hey Chellie I wanted you to let you know that I made this black been dip 2 Sundays ago for my nephew’s 20th birthday visit. I must say the dip is delicious and AMAZING! I love black beans so that is going to be my go to dip! I made a couple variations. 1. I sauteed some red onion in coconut oil then add the beans before pureeing. 2. I used Greek yogurt and seasoned with chili powder for that smoky flavor. Topped with Monterrey jack and popped in oven per your directions. I am so glad I found your site and receive your emails. as a foodie/amateur chef, I love beautiful and tasty food and love trying new recipies. May God continue to bless you and yours. Have a wonderful week!
Thanks Horace, hope you have a great time this weekend. Black beans are my favorite bean…but I like them all. 🙂
Love black beans Chellie! This looks delish…I may fix for my nephew this weekend. He is coming over for his 20th birthday to watch football after church. Looks like the perfect treat for him:) Thanks for sharing!