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!
Cheesy Baked Black Bean Dip
- 1 (29-ounce) can black beans
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1 (10-once) can Ro*Tel (diced tomatoes and green chilies), drained
- 1 1/4 cups Mexican blend cheese, divided
- 1 pint grape tomatoes, halved
- 1 avocado, chopped
- 1 lime, juiced
- 1 tablespoon cilantro, chopped
- Preheat oven to 425 degrees.
- 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 1/2 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.
- While dip is baking, mix together tomatoes, avocado, lime juice, and cilantro. Season to taste with salt. Set aside.
- Just before serving, top hot dip with tomato-avocado salsa.
- Serve immediately with tortillas chips or veggies. Enjoy!
What is your favorite game day food?