Wednesday, December 8, 2021

Baked Black Bean dip

This is a hearty, delicious, and addictive hot black bean dip perfect for the family movie night, or fir any gathering, or the perfect one for game days!  This is protein rich and first have any cream in it. Did I say that this dip can be made ahead and refrigerated, but can be baked just before serving? 

As the weather cools down, this hot/warm dip is a great one to add to the menu for entertaining. This can be a snack style meal too. Ooey gooey and cheesy....who doesn't love it? The quantity of cheddar cheese is very nominal and add more if you prefer. In place of cheddar, swap with Mexican blend or Jack cheese too!

Yes, since this can be made ahead of time till the last step, this makes a perfect one for a crowd and this is satisfying too! Remove from the fridge, bake for about 16-20 minutes until it is bubbly, too with cheese and bake for another 5 minutes. Garnish and serve with tortilla chips. 

This is a very simple and delicious dip. There is no sour cream or cream cheese added, the creaminess comes from the mashed black beans. I have soaked the dry beans and used it. Soak for 6 to 8 hours. Canned beans can also be used.

This can be served with tortilla chips. Serve with a couple varieties of tortilla chips in the platter. The leftovers can be refrigerated fir a couple of days. Just reheat and serve. The leftovers can be used to fix a taco or burrito too!

Chip and dip is always amazing to break ice in any gathering. Cheesy Corn Dip is a tasty, cheesy dip that will always be welcome at anytime. Tropical salsa is amazing too with sweet and spicy flavors. For more desi flavor, try the Chapata Paneer Chole 7 Layer Dip that can feed a crowd. Piquant Veggie Bagel Spread is also another lip-smacking dip for bread, naan, and veggies and our family loves this dip. In fact, it is most loved and often made, and have featured it in Summer Charcuterie Board too! For a sweeter dip, try this Caramel Apple Dip in this Fall Charcuterie Board.

I am linking this to Bake-a-Thon 2021, Sundays on Silverado, and Wonderful Wednesday!

Serves 4 to 8

Black bean - 1 cup, dried
Water - cups 
Oil - 1 tbsp 
Garlic - 1 tbsp, finely chopped 
JalapeƱo- 1 tbsp, finely chopped 
Salt - 3/4 tsp
Cayenne - 1 tsp
Cumin powder - 1/2 tsp
Oregano - 1/2 tsp
Cheddar cheese - 1 cup, shredded 
Cilantro - 1 tbsp

For garnish 

Cilantro - 1 tbsp
Sliced jalapeƱos 


Siak the beans for 6 to 8 hours. Rinse and add three cups water and cook for about 30 minutes om stovetop. It will become soft.

Mash the beans an little a set aside.

Heat oil in a pan on medium flame and add the garlic and jalapenos. Saute for 30-40 seconds. Add the onions and saute for 3-4 minutes or until the onions become translucent.

Add the beans, salt, cayenne, coriander powder, and oregano. Add cilantro and mix thoroughly and switch off the flame. Set aside to cool a bit.

Add half of the beans to a 6X6-in dish and spread it. Sprinkle half cup cheese. Add the remaining bean mixture and spread evenly. At this point, this can be wrapped and refrigerated.

Preheat oven to 350 degrees F. Bake the bean mixture for 16 minutes. If using the refrigerated mix, bake for 2-4 minutes extra. 

Sprinkle the remaining half cup cheddar cheese. 

Bake for 5 minutes until the cheese melts on top.

Garnish with cilantro and jalapenos. Serve warm with tortilla chips.


  1. ah I am sure this will make a great party dish...very delicious Radha..I am yet to make this myself, though the pictures always tempt me...good one!

  2. This is a nice make ahead dip. So nutritious and will go with any snack. Nice pick!

  3. Ah that melted cheese on the top makes it so tempting... Love such dips with nachos, so perfect for movie nights...