Warm Black Bean Dip

Name: Warm Black Bean Dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: About 4 cups (10–12 servings)
Cuisine: Tex-Mex
Ingredients: 2 (15-oz) cans black beans, rinsed and drained; 1/2 cup salsa; 1/2 cup sour cream (or Greek yogurt); 1 cup shredded Jack cheese, divided; 1 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp fine salt; 2 Tbsp fresh lime juice; Optional toppings: cilantro, scallions, jalapeño

Creamy, cheesy, and just the right amount of zesty—this skillet black bean dip comes together in minutes from pantry staples. Bake until bubbly and scoop with warm tortilla chips or veggies.

Warm black bean dip topped with melted cheese and cilantro

Prep 10 min Bake 15 min Yield: ~4 cups (10–12 servings) Category: Dip / Appetizer

Ingredients

2 (15-oz) cans black beans, rinsed & drained
½ cup salsa (mild or medium)
½ cup sour cream (or Greek yogurt)
1 cup shredded Jack or Monterey Jack cheese, divided
1 tsp ground cumin
½ tsp garlic powder
½ tsp fine salt, plus more to taste
2 Tbsp fresh lime juice
Optional: 2 Tbsp chopped cilantro, sliced scallions, jalapeño rounds for topping

Shortcut swap: Use 1½ cups homemade cooked black beans in place of each can.

Step-by-Step

Prep. Heat oven to 350°F / 175°C. Grease a 1½–2 qt baking dish.
Blend base. In a food processor or blender, combine 1 can of the beans with salsa, sour cream, cumin, garlic powder, salt, and lime juice. Blend until smooth.
Fold & load. Scrape into a bowl; fold in remaining beans (for texture) and ¾ cup cheese. Spread into the dish and sprinkle with the remaining ¼ cup cheese.
Bake. 15–18 minutes until hot and bubbly. Broil 1–2 minutes for golden spots.
Finish. Top with cilantro, scallions, and jalapeño if using. Serve immediately with chips or veggies.

Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Bake 5 minutes longer.

Variations & Serving Ideas

Chipotle-corn: Stir in ½ cup charred corn and 1 tsp minced chipotle in adobo.
Extra-protein: Add 1 cup finely shredded chicken or cooked chorizo before baking.
Veggie platter dip: Swap sour cream for Greek yogurt and fold in ½ cup pico de gallo after baking.
Dairy-free/vegan: Use plant-based sour cream or thick cashew cream and your favorite vegan shreds.
Keep warm: Transfer to a small slow cooker on WARM for parties; thin with a splash of warm milk or water as needed.
Storage: Refrigerate leftovers up to 4 days. Reheat gently (microwave or 300°F oven) with a spoon of water to loosen.

YieldAbout 4 cups (10–12 servings)

Total Time~25 minutes

Serve WithTortilla chips, bell pepper strips, carrots, celery, or warm tortillas

Heat LevelMild–Medium (use spicy salsa for more heat)