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This bean dip makes a perfect appetizer for sharing at get togethers at any time of year. Served warm, it’s full of typical Mexican food aromas. The gooey cheese also clings nicelt to any assortment of chips, nachos, tortillas, bread or even crackers.

We use two types of canned beans in this dip. We start with the red kidney bean. Since they are quite meaty and large, we mash them up. This acts as a binder. The black turtle beans are smaller and they are kept whole. This gives our dip some texture. And keeping them whole allows them to be more prominent.

Adjusting the spice level

I use a mild salsa then increase the spiciness with the jalapeno pepper. Using about 3 tbsp of jalapeno including its seeds will make this dip medium spicy. Adjust the quantity to your own taste.

Black Bean Dip

Kevin Lamoureux

Served warm, this medley of beans, melted cheese and typical Mexican food ingredients makes the perfect dip for tortilla chips.

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Prep Time 10

Cook Time 30

Course Appetizer

Cuisine Mexican

Servings 8

Calories 217 kcal

Ingredients

Bean Mixture

1 can black beans drained (19 oz. / 540 mL)
1 can kidney beans drained (19 oz. / 540 mL)
½ cup white onion finely chopped
¾ cup tomato salsa
3 tbsp jalapeno pepper finely chopped
3 tbsp cilantro chopped
1 tsp white vinegar
1 tsp chili powder
1 tsp cumin powder
½ tsp garlic salt

Topping

2 cups Monterey Jack or medium Cheddar cheese grated
1 tsp chili powder

Instructions

In a large mixing bowl, mash the kidney beans.
Mix in the remaining bean mixture ingredients and spread evenly in a large, greased pie plate or shallow casserole dish.
Cover with the cheese topping and bake uncovered at 375°F for 30 minutes.
Allow to cool for a couple of minutes before serving with tortilla chips.

Notes

Garnish with fresh cilantro and a wedge of lime.

Nutrition

Per serving

Keyword black beans, cheese, dip, Mexican, warm

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4 replies on “Black Bean & Cheese Dip”

[…] Black Bean & Cheese Dip […]

Shared this with Kevin, accompanied with a glass of chilled white. You rock Kevin.

I really appreciate that comment and am glad you enjoyed it. Thank you Mike.