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This deliciously cheesy black bean dip is perfectly shareable and only takes 5 minutes to prep for an easy favorite!

Dips like Queso Blanco and this tasty black bean dip are preferred appetizers and snacks for parties, or just because!

Black bean dip served in a cast iron skillet.

Always Love Mexican Flavors!

Because of my heritage, we eat a lot of 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!

We also love all things dippable, both sweet and savory dips. This black bean dip is packed with flavor for a go-to savory favorite, similar to our classic Bean Dip recipe.

Why we love it:

  • Take it to go. We love that this yummy snack is nice and portable. It’s perfect for fiestas, potlucks, holidays, or picnics!
  • Prepped in minutes. It’s easy to make, a one-pan wonder, and crazy good. Serve it up with some Tortilla Chips and you’re good to go!
  • The flavors. Like I said, we love a good Mexican Appetizer. Tamale Dip, Chicken Enchilada Dip, and this bean dip are just a few of our best-loved.
Ingredients for black bean dip measured and reading for cooking.

Ingredients

  • black beans
  • sour cream or plain Greek yogurt
  • cream cheese – softened
  • green chilies For added spice, use seeded and chopped jalapeño peppers, chili powder, red chili flakes, or hot sauce.
  • salsa store-bought or Homemade Salsa. Use a spicier salsa to up both the spice level and flavor. 
  • Mexican cheese
  • fresh cilantro 
  • grape tomatoes 
  • black olives

Variations

  • spritz fresh lime juice on top
  • top with chopped bell peppers
  • season to taste with garlic salt, sea salt, or black pepper

How to make Black Bean Dip

  1. PREP. Preheat the oven to 325°F.
  2. COMBINE. Blend black beans, sour cream, cream cheese, green chilies, and salsa in a food processor or blender until smooth. (Work in batches if necessary). Fold in 1 cup of cheese and pour into a baking dish.
  3. 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.
  4. SERVE. Top with chopped tomatoes, cilantro, and olives. 
    • Serve warm with your favorite dippables like Tortilla Chips, Ritz or another savory cracker, raw veggies (carrots, celery sticks, or cucumber rounds), or rolled in a Tortilla.

Crockpot Directions

  • Blend 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.

Storing Info

  • STORE leftovers 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.
  • FREEZE. Let the bean dip recipe cool completely before placing it in a freezer-safe container and tightly covering it. Freeze for about 2 months. Thaw in the fridge overnight and rewarm it, covered, in the oven.

For More Mexican Recipes:

5 from 5 votes

Black Bean Dip Recipe

By: Lil’ Luna
This deliciously cheesy black bean dip is perfectly shareable and only takes 5 minutes to prep for an easy favorite!
Servings: 8
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes

Ingredients 

  • 2 (15-ounce) cans black beans, drained and rinsed
  • cups light sour cream
  • 4 ounces cream cheese
  • 1 (4-ounce) can green chilies
  • ¼ cup salsa
  • 1½ – 2 cups Mexican cheese
  • fresh cilantro, chopped
  • grape tomatoes, chopped
  • olives, sliced

Instructions 

  • Preheat the oven to 325°F.
  • Blend 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!

Notes

STORE leftovers covered in an airtight container in the fridge for 3-4 days. Serve warm or cold!
Crockpot directions. Blend ingredients 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 of cooking. Once done, add additional toppings and serve.

Nutrition

Calories: 250kcal, Carbohydrates: 29g, Protein: 11g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 30mg, Sodium: 134mg, Potassium: 511mg, Fiber: 9g, Vitamin A: 375IU, Vitamin C: 0.6mg, Calcium: 106mg, Iron: 2.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American, Mexican
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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