This Cheesy Black Bean Dip is an easy to make snack that comes together with less than 10 minutes of preparation time. It has the ideal balance of spice and melty cheese.
Cheesy Black Bean Dip is made with a mix of pureed black beans, whole black beans, tomatoes with chilies, roasted poblano peppers, cream cheese, and spices. Then it is topped with a mix of pepper jack and cheddar cheese. It’s cheesy, spicy, and loaded with vegetables and protein.
This dip is a great addition to a party or tailgating menu, and a fun side to serve on taco night. Leftover black bean dip is delicious in a breakfast burrito! I served the dip alongside some buffalo cauliflower, which is a delicious vegetarian alternative to wings.
You can prepare this dip in advance and then bake it just before serving. The total active preparation time is only 10 minutes and the dip needs to bake for 20-30 minutes. A food processor is the ideal tool for blending up the black beans, but a blender works too. I prepared the dip in a pie pan and it was just the right size.
I added a roasted poblano pepper because I love the smokey spice of poblano peppers. I quickly fire roasted the poblano over a gas burner, peeled off the charred skin, chopped it up removing seeds, and blended it up with the black beans. You could opt to just chop the pepper and skip roasting it, I just think that the act of roasting the pepper adds some extra flavor.
Sadly, Cheesy Black Bean Dip isn’t the most photogenic food. It’s brown. It tastes better than it looks. I especially like how the dip has a smooth creamy base of pureed black beans and cream cheese, with chunks of tomatoes and whole black beans.
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How to Make Cheesy Black Bean Dip:
- 1 Poblano Pepper
- 2 (15 ounce) cans of Black Beans
- 1 (10 ounce) can of Diced Tomatoes with Jalapenos or Green Chilies
- 2/3 cup Cream Cheese
- 1/2 cup loosely Chopped White Onion
- 2 cloves of Garlic
- the juice of 1 Lime
- 1 tablespoon Lemon Juice
- 1 tablespoon Olive Oil
- 2 teaspoons Chili Powder
- 1 teaspoon Cumin
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- a dash of Cayenne
- 1/2 cup shredded Cheddar
- 1/2 cup shredded Pepper Jack
The first step is optional. You can opt to roast the poblano pepper or not. I think that roasting the pepper increases its smokey flavor. I roast the pepper over a gas burner on the stove, charring all the skin of the pepper. Then I let it cool, peel off the skin, and loosely chop the pepper, removing the stem and seeds. If you do not want to roast the pepper, just chop it.
Drain and rinse one can of the black beans. Then place the beans in a food processor along with the poblano pepper, cream cheese, white onion, garlic, lime juice, lemon juice, olive oil, chili powder, cumin, salt, pepper, and cayenne. Pulse until the mixture is smooth.
Pour the mixture into a large bowl. Drain and rinse the remaining can of black beans, then pour it into the bowl with the pureed ingredients. Open the can of tomatoes with chilies and drain out the excess liquid. Add the tomatoes to the pureed ingredients and stir to mix together.
Evenly spread the black bean mixture into an ungreased pie pan. Top with the cheese.
Bake at 350 degrees for 20-30 minutes or until hot and bubbling.