Oh yes — cheesy baked black bean dip is creamy, savory, and perfect for chips, veggies, or even as a taco topping. Here’s a crowd-pleasing version:
Ingredients (serves 4–6)
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- ¼ cup sour cream or Greek yogurt
- ¼ cup mayonnaise (optional for extra creaminess)
- 1 small onion, finely chopped
- 1–2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika (optional)
- Salt and black pepper to taste
- Optional toppings: sliced jalapeños, chopped green onions, diced tomatoes, or extra cheese
Instructions
- Preheat oven:
- Preheat to 375°F (190°C).
- Mix the dip:
- In a bowl, combine black beans, sour cream, mayonnaise, onion, garlic, chili powder, cumin, smoked paprika, salt, and pepper.
- Mash slightly with a fork for a chunkier texture, or more thoroughly for a creamier dip.
- Assemble for baking:
- Transfer the mixture to a small baking dish (about 8×8 inches or similar).
- Top with shredded cheese.
- Bake:
- Bake for 20–25 minutes until the dip is bubbly and the cheese is melted and slightly golden.
- Serve:
- Top with optional garnishes like jalapeños, green onions, or diced tomatoes.
- Serve warm with tortilla chips, crackers, or sliced veggies.
💡 Tips:
- For extra richness, stir in ¼ cup cream cheese or a little salsa before baking.
- Add cooked chorizo or crumbled bacon for a meaty version.
- To make it spicy, include chopped canned green chilies or a teaspoon of hot sauce in the mixture.
If you want, I can also give a “super gooey, restaurant-style” version where the cheese layer is stretchy and browned perfectly on top — basically irresistible.
Do you want me to do that version?
