Warm Rustic Black Bean Dip
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.
Servings: 10 Servings
Calories: 353kcal
Equipment
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.
Nutrition
Serving: 1 | Calories: 353kcal | Carbohydrates: 36g | Protein: 19g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 42mg | Sodium: 338mg | Fiber: 11g | Sugar: 6g