Baked Avocado and Black Bean Dip is a creamy, flavorful dip that makes a great dish for game day entertaining.
I first fell in love with avocados in Costa Rica while studying abroad in college. My host family would make me rice and beans (a daily meal in many parts of Costa Rica) with a side of avocado and plantains. The creamy, rich flavor of avocado soon became one of my favorites. Not only is avocado packed with nutrients and healthy fats it is packed full of protein so it keeps you feeling full, longer.
Avocados From Mexico asked me to create an avocado-based recipe for baseball game day entertaining. I love using avocados in dips to help create a creamy texture. My Baked Avocado and Black Bean Dip is not only creamy but packed full of flavorful spices. It combines avocado, black beans and plain yogurt, blended into a smooth dip. Topping it off is a layer of sharp cheddar cheese baked until nice and bubbly. Does that sound good? Well wait, there is more! Garnish the dip with sliced avocados, fresh cilantro and jalapenos for a little kick.
My husband and I couldn’t get enough of this dip–get your bowl of tortilla chips ready!
This creamy, flavorful Baked Avocado and Black Bean Dip makes the perfect dish for game day entertaining.
1–15oz can black beans, drained and rinsed
2 garlic cloves
1 avocado, skin and seed removed
1–15 oz can diced tomatoes with green chilies, drained
1/4 cup sweet onion
1/4 cup plain Greek yogurt
1 tsp cumin
1 tsp chili powder
1/4 tsp red pepper
Small handful of cilantro, stems removed
1/4 tsp lime juice
1 cup of sharp cheddar cheese, shredded
1 jalapeno, seeds removed, diced (optional)
1 avocado, skin and seed removed, sliced
Preheat oven to 350 degrees.
In a food processor put all ingredients except for the cheese and the garnishes. Mix in the food processor until the dip reaches a smooth consistently, stirring from time to time if needed. Add more Greek yogurt if you want the dip to be a bit smoother.
In a medium baking dish pour the dip and spread evenly and top with the sharp cheddar cheese.
Bake in the oven for 20-25 minutes, or until cheese is bubbly and the dip is hot.
Remove from the oven and garnish with more freshly sliced avocado, cilantro and jalapenos. Serve with chips.
For a spicier dip substitute the cheese for 1/2 cup sharp cheddar and 1/2 cup pepper jack.[br]When I make this dip I like to set the garnishes out in little dishes so people can modify the dip to their tastes using cilantro, sliced avocado, jalapenos and lime wedges.
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