Delicious Black Bean Dip is so cheesy and perfectly shareable. The best part is it only takes 5 minutes of prep!!
Dips like BLT Dip and this tasty Black Bean Dip are some of our favorite appetizers and snacks. They are perfect for any party, or just because!!
Portable and delicious!!
We love Mexican food at this house. And when it comes to snack time, we often lean towards that cuisine because it’s quick, easy, and SO good! A favorite snack is all things dippable. We love dips, both sweet and savory.
We’re huge dippers in our family so the kids were excited to have a yummy snack that is nice and portable – cheesy Black Bean Dip for the win!
It’s perfect to take on adventures to the park, or as an afternoon snack. It would also be great for any get-together or celebration. Serve it up with some Tortilla Chips and you’re good to go! It’s easy to make, and crazy good.
How to make Black Bean Dip
PREP. Preheat the oven to 325°F.
COMBINE. Blend together black beans, sour cream, cream cheese, green chilies, and salsa in a food processor until smooth. Fold in 1 cup of cheese and pour into a baking dish.
BAKE. Top with ½-1 cup more cheese. Cover with foil and bake for 15 minutes. Take off the foil and bake for an additional 15 minutes.
SERVE. Top with chopped tomatoes, cilantro, and olives. Serve warm and ENJOY!
Make in the Crock Pot
- Blend together the black beans, sour cream, cream cheese, green chilies, and salsa in a food processor until smooth.
- Add it to the slow cooker and cook on LOW for 2 hours.
- Top with cheese during the last half hour. Once done, add the optional toppings and serve.
Recipe tips
Serve Black Bean Cream Cheese Dip with:
- Tortilla Chips – white corn, blue corn, Tostitos scoops, or Frito chips
- ritz or another savory cracker
- raw veggies – carrots, celery sticks, or cucumber rounds
- rolled in a Tortilla
Add some heat. For more spice, add in seeded and chopped jalapeño peppers, chili powder, red chili flakes, or hot sauce. Or use a spicier salsa to up both the spice level and flavor.
Use a blender. A blender can be used in place of a food processor. If the blender is not very powerful, work in small batches to get everything to break up before combining it all together again.
Variations:
- spritz fresh lime juice on top
- top with chopped bell peppers
- season to taste with garlic salt, sea salt, or black pepper
Storing Info
STORE leftover dip covered in an airtight container in the fridge for 3-4 days. Serve warm or cold!
Make ahead of time. Since this dip lasts a while, make it ahead of time and store it covered in the fridge until ready to heat and serve.
To FREEZE. Let the Black Bean Dip cool completely before placing it in a freezer-safe container and tightly covering it. It should last for about 2 months in the freezer. Let it thaw in the fridge overnight and rewarm it, covered, in the oven.
Other great dips:
- Crockpot Spinach Artichoke Dip
- Crockpot Buffalo Dip
- French Onion Dip
- Tamale Dip
- 7 Layer Bean Dip
- Queso Blanco
Black Bean Dip Recipe
Ingredients
- 30 oz black beans (2 cans) rinsed and drained
- 1 1/2 cups light sour cream
- 4 oz cream cheese
- 1 small can green chilies
- 1/4 cup salsa
- 1 ½ – 2 cups Mexican cheese
- cilantro chopped
- grape tomatoes chopped
- olives sliced
Instructions
- Preheat the oven to 325°F.
- Blend together black beans, sour cream, cream cheese, green chilies, and salsa in a food processor until smooth. Fold in 1 cup of cheese and pour into a baking dish.
- Top with ½ – 1 cup more cheese. Cover with foil and bake for 15 minutes.
- Take off the foil and bake for an additional 15 minutes. Top with chopped tomatoes, cilantro, and olives.
- Serve warm and ENJOY!
Great bean dip!
Addicting, cheesy, & so good!! It was simple to make. My hubby couldn’t get enough!!
We love any kind of a bean dip. Easy to put together and very tasty.
Thanks for always sharing easy and flavorful recipes. I get tired of the same dishes and it’s nice to change things up.