Warm Rustic Black Bean Dip

This Warm Rustic Black Bean Dip recipe would make any party a hit. The bean dip has it all, lots of garlic, chilies, chili powders, 4 kinds of cheese, and more make it a memorable feast. Game Day or family get-togethers won’t be the same without it.

Disclosure: I was compensated for this post by Alberta Pulse Growers. All opinions and experiences are my own.

Check out some more great healthy and pulse*-inspired recipes with these recipes, Easy Guacamole Recipe, Cucumber Hummus Bites, Easy Bean Chicken Nachos, Chili Lime Roasted Chickpeas, or 38 Pulse Recipe: Beans, Lentils, Peas, and Chickpeas.

What is a *Pulse?

Notes about Alberta Pulses and the Pulse Industry

• Pulses are part of the legume family and are an ancient plant species that has existed for millions of years.
• Pulses are the dry edible seeds of pod plants and when they are harvested dry from the field.
• The word “pulse” comes from the Latin puls meaning thick soup.
• There are approximately 6,500 farmers growing pulses all over Alberta as part of their crop rotation.
• Pulses are a very sustainable crop as they are water-efficient, have a low carbon footprint, and enrich the soil where they grow by fixing atmospheric nitrogen and adding it to the soil.
• People can support Canadian pulse farmers by purchasing pulses labeled “Product of Canada.”
• Alberta grows a variety of peas, lentils, beans, and chickpeas.
  • Field peas
    • Our largest pulse crop and grown all over Alberta.
    • Yellow peas account for 80 – 90% of peas grown, while green peas are 10 – 20% of pea crops.
  • Lentils
    • Our second largest pulse crop, grown in Southern Alberta from Calgary down south to the U.S. border and east to the Saskatchewan border.
    • We grow red and green lentils.
  • Dry Beans
    • Our third largest crop is grown in Southern Alberta between Taber, Vauxhall, and Bow Island.
    • We grow pinto beans, Great Northern beans (our white bean!), and black beans. Of all the beans, pintos are the most widely grown in Southern Alberta.
  • Chickpeas
    • Our smallest pulse crop is grown in the Southeastern area of Alberta.
    • We grow Kabuli chickpeas, the kind you find in most canned chickpeas and used in hummus!

What is Black Bean Dip made of?

A great pairing of flavors is cilantro, garlic, and cumin, along with black beans, but this recipe has so much more to offer than just that. In this easy black bean dip, there are also chilies, 4 kinds of cheeses, garlic, lime juice, and more!

For the toppings, you can also add bell peppers if you like; they come in so many pretty colors they will add even more variety, color, and healthy ingredients too. If you are interested in the nutritional information on our dip, check out the recipe card.

How to Make Black Bean Dip

Preheat your oven to 350 degrees F.

In a food processor or blender, add the black beans, don’t forget to rinse prior, and also reserve 1/2 cup for garnish. Then add in the cream cheese, green chilies, garlic, chili powder, ancho chili powder, cumin, lime juice, and ½ a cup each of the queso fresco, Monterey jack, and cheddar cheeses.

Pulse to combine and continue to blend until smooth. Taste and season with salt and pepper as needed.

Transfer to a 10-inch cast iron skillet and top with the remaining ½ cup of Monterey jack and ½ cup cheddar cheese in the center of the pan, leaving about 2 inches around the outside.

Bake in the oven for about 20-25 minutes or until thoroughly heated through.

While the dip is heating, make the charred corn for the garnish. To start, add the canola oil to a small pan.

Heat over medium heat and add the corn to the pan. Stir often until the corn is slightly charred, remove from the heat, season with salt and set aside.

Remove the dip from the oven and garnish with the reserved ½ cup of black beans around the outside. Layer 1/2 the charred corn, then all diced red onion, quartered cherry tomatoes, and the remaining ½ cup of queso fresco. Layer on the rest of the corn and then top with thin slices of jalapeno and chopped cilantro.

Serve warm with tortilla chips.

Pin it HERE!!

Pin it HERE!!

Warm Rustic Black Bean Dip

Tara Noland

This Warm Rustic Black Bean Dip is bursting with flavor and will be a dip that you will go to again and again. Not only is it healthy with the black beans, but it is also cheesy and warm, just what you want on a fall or winter day watching the big game.

5 from 5 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Appetizers

Cuisine Mexican/American

Servings 10 Servings

Calories 353 kcal

Ingredients

 

Dip

• 2 – 19 oz cans of black beans drained and rinsed (equals 4 cups of beans, reserve ½ cup of beans for garnish)
• 4 oz cream cheese softened
• 4 oz can of green chilies
• 3-4 cloves of garlic minced
• 1 ½ tsp chili powder
• 1 tsp ancho chili pepper
• ½ tsp cumin
• Juice of ½ lime
• 1 cup queso fresco crumbled (divided)
• 1 cup Monterey jack grated (divided)
• 1 cup Cheddar grated (divided)
• Kosher salt and fresh ground pepper to taste

Garnish

• 1 ½ tsp canola oil
• ½ cup corn charred (see directions) frozen, canned or fresh
• ¼ cup red onion finely diced
• ½ cup cherry tomatoes quartered
• 1 jalapeno thinly sliced
• 1 Tbsp cilantro chopped
• Tortilla Chips for serving

Instructions

 

• Preheat your oven to 350 degrees F.
• In a food processor or blender, add the black beans, don’t forget to rinse prior, and also reserve 1/2 cup for garnish. Then add in the cream cheese, green chilies, garlic, chili powder, ancho chili powder, cumin, lime juice, and ½ a cup each of the queso fresco, Monterey jack, and cheddar cheeses.
• Pulse to combine and continue to blend until smooth. Taste and season with salt and pepper as needed.
• Transfer to a 10-inch cast iron skillet and top with the remaining ½ cup of Monterey jack and ½ cup cheddar cheese in the center of the pan leaving about 2 inches around the outside.
• Bake in the oven for about 20-25 minutes or until thoroughly heated through.
• While the dip is heating, make the charred corn for the garnish. To start, add the canola oil to a small pan.
• Heat over medium heat and add the corn to the pan. Stir often until the corn is slightly charred, remove from the heat, season with salt and set aside.
• Remove the dip from the oven and garnish with the reserved ½ cup of black beans around the outside. Layer 1/2 the charred corn, then all diced red onion, quartered cherry tomatoes, and the remaining ½ cup of queso fresco. Layer on the rest of the corn and then top with thin slices of jalapeno and chopped cilantro.
• Serve warm with tortilla chips.

Equipment

Cactus Canyon Ceramics Spanish Terracotta 5-Piece Small Tapa Plate Set, Multicolor

Hamilton Beach Food Processor & Vegetable Chopper for Slicing, Shredding, Mincing, and Puree, 10 Cups – Bowl Scraper, Stainless Steel

Lodge L8SK3 10-1/4-Inch Pre-Seasoned Skillet

Nutrition

Serving: 1Calories: 353kcalCarbohydrates: 36gProtein: 19gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 6gCholesterol: 42mgSodium: 338mgFiber: 11gSugar: 6g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!