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