Warm, mild black bean and melted cheese dip, mashed with cumin and garlic powder, ready to scoop with tortilla chips.
For a microwave version, combine the beans, cream cheese, milk, cumin, and garlic powder in a bowl, microwave 2 to 3 minutes stirring halfway, then stir in the cheese until melted. Keep the dip warm on low heat or in a slow cooker set to warm; stir in a splash of milk if it thickens as it sits.
Ingredients
Scale
Measurement units
- 2 15-oz cans black beans, canned
- 2 cups shredded Mexican-blend cheese (Mild blend or Monterey Jack plus cheddar both work)
- 4 oz cream cheese
- ¼ cup milk (Use more if a thinner dip is preferred)
- 1 small onion
- 1 tbsp vegetable oil
- 1 tsp garlic powder
- 1 tsp ground cumin
- salt (To taste)
- 1 bag (about 12 oz) tortilla chips (For serving)
Ingredients
Scale
Measurement units
- 2 15-oz cans black beans, canned
- 2 cups shredded Mexican-blend cheese (Mild blend or Monterey Jack plus cheddar both work)
- 4 oz cream cheese
- ¼ cup milk (Use more if a thinner dip is preferred)
- 1 small onion
- 1 tbsp vegetable oil
- 1 tsp garlic powder
- 1 tsp ground cumin
- salt (To taste)
- 1 bag (about 12 oz) tortilla chips (For serving)
Instructions
Soften the onion
Heat vegetable oil (1 tbsp) in a medium saucepan over medium heat.
Add the finely diced onion (1 small) and cook, stirring, until soft and translucent.
Equipment: medium saucepan
Warm the beans
Add 2 15-oz cans drained and rinsed black beans to the saucepan.
Stir in garlic powder (1 tsp) and ground cumin (1 tsp) , then cook 2 minutes until fragrant.
Mash the beans with a potato masher or fork until mostly smooth with some texture left.
Equipment: potato masher or fork, medium saucepan
Melt in the cheese
Add 4 oz softened cream cheese (4 oz) cubes and milk (¼ cup) to the beans and stir over low heat.
Stir in shredded Mexican-blend cheese (2 cup) in handfuls until fully melted and smooth.
Season with salt to taste and keep warm on low heat until serving.
Serve
Transfer the warm dip to a serving bowl and surround with tortilla chips for scooping.
Optional- Top with Pico de Gallo for extra spice, flavor, and texture
Equipment: microwave-safe bowl
Tomorrow's Meal
Black Bean Dip Breakfast Burritos
Leftover warm dip becomes the creamy filling for scrambled egg burritos, no frying needed.
You'll need to pick up:
4 large eggs4 flour tortillas (8-inch)1 tbsp butterSalsa or sour cream for serving (optional)
Quick overview:
- 1.Reheat 1 cup leftover dip in a small saucepan over low heat with a splash of milk, stirring until smooth, about 3 minutes
- 2.Melt the butter in a skillet over medium-low heat, add the beaten eggs, and scramble gently until just set, about 3 minutes
- 3.Warm the tortillas in a dry skillet or the microwave for 20 seconds so they fold without cracking
- 4.Spoon the scrambled eggs and warm dip down the center of each tortilla, fold in the sides and roll up
- 5.Serve right away with salsa or sour cream
Before you cook
Cook notes
- • For a microwave version, combine the beans, cream cheese, milk, cumin, and garlic powder in a bowl, microwave 2 to 3 minutes stirring halfway, then stir in the cheese until melted.
- • Keep the dip warm on low heat or in a slow cooker set to warm; stir in a splash of milk if it thickens as it sits.
- • This dip is mild; leave out chili powder, cayenne, jalapeno, and hot salsa to keep it that way.
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