Baked Black Bean Dip

Black Bean Dip

Hungry? Well you will be after you look at a few pictures of this Baked Black Bean Dip.

Like I mentioned before, the Super Bowl this year was all about the food and commercials for me! :) When Super Bowl weekend rolled around I knew I needed to have some sort of Mexican inspired dip at my house.

The Super Bowl is always a good excuse to try out those recipes you have wanted to try but had no reason to. Like this beer cheese dip, or these mozzarella sticks or seven layer dip.

Black Bean Dip

{sorry I am not a good hand model}

I made this recipe a couple of times before game day and feel like I got it just right, and the flavors work really well together. My husband couldn’t take the heat (wimp!) so I cut the spice down a tad.

Black Bean DipNot only are the flavors great, but black beans are healthy, help keep you feeling full and are packed with protein and fiber. This dip can be made ahead of time, put in the refrigerator and then thrown in the oven when the party starts (but you don’t need a party to eat this stuff).

This Baked Black Bean Dip can hang with the best of of them.

Cheesy Fiesta Black Bean Dip
 
Prep time
Cook time
Total time
 
A flavorful, cheesy black bean dip that will spice up any party.
Recipe type: Appetizer, Dip
Cuisine: Super Bowl, Tailgate, Football, Party
Serves: 5-6
Ingredients
  • 1 can black beans, drained and rinsed
  • 1 can of diced tomatoes, drained (15oz)
  • 1 4oz can of green chilies, drained
  • 1 jalapeno, seeds removed and chopped (optional)
  • ½ cup salsa, I used medium but use whatever you want
  • ¼ cup corn (fresh or frozen)
  • 1 tsp cumin
  • 1 tsp red pepper (1/2 tsp for less spice)
  • 1 tsp chili powder
  • ½ cup shredded cheese (cheddar) + ¼ cup of shredded cheese for top of dip
  • Garnish options: chopped tomatoes, green onion, cilantro, jalapenos.
Instructions
  1. Mix all ingredients by hand (except for garnish and cheese for top) in a mixing bowl.
  2. Transfer to a baking dish and bake for 20 minutes, remove and sprinkle ¼ cup shredded cheddar cheese on top and bake for 5 more minutes or until melted.
  3. Remove and garnish with chopped tomatoes, cilantro, chopped green onion and jalapenos, or whatever combination of garnish you prefer. Serve with tortilla chips.
  4. Cover and refrigerate leftovers (you can heat it back up in the oven for 5-10 minutes the next time you want to eat it).

Have a wonderful weekend and if you live on the East Coast stock up and stay warm!

Julia

Comments

  1. Wow! I wish I had some of this right now… for breakfast! Great twist on the go to chili cheese dip. This looks way better and healthier!

  2. beautiful photos! This sounds yummy and refreshing!!

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