Black Bean Dip Recipe
This deliciously cheesy black bean dip is perfectly shareable and only takes 5 minutes to prep for an easy favorite!
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Appetizer
Cuisine: American, Mexican
Servings: 8
Author: Lil' Luna
- 2 (15-ounce) cans black beans, drained and rinsed
- 1½ 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
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!
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.
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