Baked Avocado and Black Bean Dip

  • Author: Julia // A Cedar Spoon
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4-5 1x
  • Category: Appetizer, Dip, Snack
  • Cuisine: Mexican


This creamy, flavorful Baked Avocado and Black Bean Dip makes the perfect dish for game day entertaining.



  • 115oz can black beans, drained and rinsed
  • 2 garlic cloves
  • 1 avocado, skin and seed removed
  • 115 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
  • Cilantro
  • Lime wedges


  1. Preheat oven to 350 degrees.
  2. 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.
  3. In a medium baking dish pour the dip and spread evenly and top with the sharp cheddar cheese.
  4. Bake in the oven for 20-25 minutes, or until cheese is bubbly and the dip is hot.
  5. 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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