Cheesy Baked Black Bean Dip

This Cheesy Baked Black Bean Dip is the perfect game day food ... or serve it at any party!

My husband is a huge sports fan. He will watch anything, from soccer to baseball to his favorite, football. Me, not so much.

I do like attending sporting events, but I have a hard time sitting down watching a game on TV. Boring!

So I have to admit that I only like football parties for two reasons: the friends and the food. Foods like this yummy Baked Black Bean Dip.

This Cheesy Baked Black Bean, with its delicious tomato-avocado salsa topping, is totally crave-worthy. And it's definitely worth sitting through a game for!

Cheesy Baked Black Bean Dip

This Cheesy Baked Black Bean is exactly the kind of thing I like to eat on game day ... or at any party, really!

You are going to love this easy recipe. I tested it out on my husband, and he almost ate the whole thing in one sitting.

I was lucky to get a few bites!

Needless to say, I think this is one recipe you are going to love, too!

How to Make Baked Black Bean Dip

The dip comes together really quickly.

Simply mixed mashed black beans with a blend of spices, tomatoes, chilies, and cheese. If you're preparing the recipe for a party, you can do this step ahead of time.

You'll cover the dip with more cheese, then bake it until hot. The finishing touch is a simple tomato-avocado salsa. If you like spicy food, add a little cayenne to the dip and a jalapeno to the tomato-avocado salsa. I'll be trying that next time!

Served with tortilla chips or your favorite veggies, this Baked Black Bean Dip is hearty, yet fresh-tasting ... and perfect for your next game day party!

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5 from 1 vote

Cheesy Baked Black Bean Dip

This Cheesy Baked Black Bean Dip is a crave-worthy party appetizer!

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Appetizer

Cuisine: Mexican, Tex Mex

Servings: 10 people

Author: Ginnie

Ingredients

For Dip:

• 1 (29-ounce) can black beans
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon oregano
• 1 teaspoon salt
• 1 (10-once) can Ro*Tel (diced tomatoes and green chilies), drained
• 1 ¼ cups Mexican blend cheese, divided

For Topping:

• 1 pint grape tomatoes, halved
• 1 avocado, chopped
• 1 lime, juiced
• 1 tablespoon cilantro, chopped
• salt

Instructions

• Preheat oven to 425 degrees.

Prepare dip:

• Drain excess liquid off top of beans (do not rinse them). Place beans in a medium bowl and mash until mostly smooth. Set aside.
• Heat olive oil, garlic, cumin, chili powder, oregano, and salt in a small skillet over medium heat. Cook until fragrant, about 30 seconds to 1 minute.
• Add garlic mixture to beans, along with Ro*Tel and ½ cup cheese. Mix well and season to taste.
• Spread dip in a pie plate. Top with remaining cheese.
  
• Bake until hot and bubbly, about 15 minutes.

Prepare topping:

• While dip is baking, mix together tomatoes, avocado, lime juice, and cilantro. Season to taste with salt. Set aside.

Serving:

• Just before serving, top hot dip with tomato-avocado salsa.
• Serve immediately with tortillas chips or veggies. Enjoy!

Did you make this recipe?I love seeing what you're cooking! Leave a comment below, or tag @HelloLittleHome or #hellolittlehome on Instagram!

What is your favorite game day food?