Creamy black bean dip covered in gooey cheese makes the perfect dip for crunchy tortilla chips and is just what you need for your next football party!
Need an appetizer for a party but need to make it ahead of time? That’s the worst!
I totally hate when everything needs to happen at the same time and suddenly I’m a stressed out mess and of course, now the kids are bickering over something too!
Here’s what you do…make ahead cheesy bean dip! It can be prepped the night before!
That’s how this Easy One Skillet Cheesy Black Beans Dip came about…football season! Cade eats something gross every football season.
Someone out there is going to be team Cade, but I’m shuttering just thinking about it.
No one should be eating those slimy peanuts.
But Cade does and they make him so happy.
So obviously I am always on the hunt for something I can make for him during football season so that those boiled peanuts can take a hike.
Say hello to Easy One Skillet Cheesy Black Beans Dip!
I am such a sucker for dips and appetizers! I mean, we have over 30 dip recipes on the blog and I would devour each and every one of them! Have you tried our buffalo chicken dip? It is great for game day or for the holidays! Then of course we have all sorts of dessert dips like our brownie batter dip. Have mercy! Give me all the dips!
How to Make Cheesy Black Bean Dip?
One of the best things about this dip is that it is all made in one cast iron skillet! Easy clean up!
- You start by preheating your oven to 375 degrees and spraying your cast iron skillet with cooking spray.
- Heat the skillet over medium heat with a drizzle of oil. Add the garlic, salt, cumin and chili powder and stir everything together for a about 30 seconds or until you start to smell the garlic and seasonings. This is called blooming the seasonings. It awakens and deepens the flavors. Remove the skillet from the heat.
- Drain the two cans of black beans, and add one can to the skillet. Smash all the beans with a fork while mixing them with the seasonings. Add the second can of black beans leaving them whole and stir everything together.
- Add the diced tomatoes, cream cheese and 1/2 cup of the shredded Mexican cheese and stir everything again. Spread the bean mixture evenly in the skillet and top with the rest of the shredded cheese. Bake the black bean dip for 20-30 minutes or until it is bubbly all over.
- Garnish with fresh chopped cilantro, diced red onion and/or sliced jalapenos.
We like to scoop it right out of the skillet with chips!
What Is Mexican Cheese?
Mexican cheese is a blend of a few different cheeses that are commonly used in Mexican dishes. Common cheeses in Mexican blends are cheddar, pepper jack, Monterrey jack and asadero.
Our favorite kind is the Tillamook Mexican 2 Cheese blend which is a combination of medium cheddar and pepper jack cheese.
How to Make Black Bean Dip Ahead of Time?
You can make this black bean dip up to a day ahead of time. Prepare everything as stated in the instructions, but instead of baking it, allow the pan to cool completely and over in plastic wrap. I really like the press and seal style to keep it airtight. Then when you are ready to bake it, remove the plastic wrap and stick it in the oven. It may need 5-10 extra minute to heat up since it will be cold going in. One less thing to prep before the big game!
Are Black Beans And Kidney Beans the Same?
No, black beans and kidney beans are not the same. Kidney beans are large, reddish in color and kidney shaped and black beans are small, oval and black (duh!). Black beans are also a little harder in texture while kidney beans are quite soft. They are similar in nutritional value. You could use kidney beans in place of the black beans in this recipe if you need to. Pinto beans would also be great!
Are Black Beans A Good Source of Protein?
Black beans are loaded with protein as are most beans. They are very healthy, high in fiber and low in fat. Beans are just a nutritious food, plain and simple! They also contain important nutrients like phosphorous and magnesium.
Does Bean Dip Need To Be Refrigerated?
Yes, just like all cooked foods, black bean dip should be refrigerated to avoid harmful bacteria. It shouldn’t be out at room temperature for more than a couple of hours. So if you’re at a game day party, be sure to stick it in the fridge once the feeding frenzy dies down. Cover the cast iron skillet with plastic wrap so it’s easy to reheat!
How to Reheat Black Bean Dip?
If you store the black bean dip in the cast iron skillet in the fridge with plastic wrap, you can simply pop it back into the oven (remove the plastic wrap!) at 375 for about 10-15 minutes or until heated through.
If you moved it to a storage container, you can reheat it in the microwave in a microwave safe dish or transfer it back to the cast iron skillet an reheat it in the oven as listed above.
How Long Will Bean Dip Keep?
If the black bean dip is stored properly in an airtight container, it will last in the refrigerator for up to 5 days.
Can Black Bean Dip be Frozen?
Unfortunately, this dip does not freeze well. With the cream cheese and Mexican cheese in it, it just doesn’t hold up to freezing. This just means you have to take one for the team and eat it all!
Ok, your make-ahead appetizer is solved with this Easy One Skillet Cheesy Black Bean Dip! You have Greek salad skewers prepped (gotta have at least one healthy option!), chili sauce and grape jelly meatballs in the slow cooker, and french dip sandwiches ready to go! Hope your team wins the big game!
More DELICIOUS DIPS You Can’t Resist:
- Buffalo Chicken Dip
- Healthy Herb Veggie Dip
- Chorizo Dip Queso Fundido
- Slow Cooker Cheesy Lobster Shrimp and Crab Dip
- Mexican Seven Layer Dip
- Cheesy Slow Cooker Sausage Dip
- Bacon Ranch Corn Dip
- Pepperoni Pizza Dip
- Pumpkin Cheesecake Dip
- Gingerbread Cookie Dip
- Peanut Butter Cheesecake Dip
- Banana Cream Pie Dip
- Blueberry Fluff Fruit Dip
- Peanut Butter Greek Yogurt Dip
- Strawberry Fluff Fruit Dip
- Brownie Batter Dip
- All our DIP RECIPES!!
Cheesy Black Beans Dip
- 2 Cans Black Beans, drained, 14.5 ounces each
- 1 Can Diced Tomatoes with Diced Green Chilis, drained
- 8 Ounces Cream Cheese, softened
- 1 Tablespoon Chili Powder
- 1/2 Teaspoon Kosher Salt
- 1 Clove Garlic, minced
- 2 Teaspoons Cumin
- 1 1/2 Cups Mexican Cheese, shredded
- Cilantro, for garnish
- 1/2 Jalapeno , sliced for garnish
- 1 Bag Tortilla Chips, for serving
- Preheat oven to 375. Spray a cast iron skillet with cooking spray and set aside.
- Heat a skillet over medium heat with a small drizzle of oil. Add the garlic and seasonings, stirring to combine for 30 seconds. Remove from heat.
- Add 1 can rinsed and drained black beans to the skillet. Using a fork, mash the beans.
- Add the remaining can of beans.
- Add remaining ingredients to the skillet, using just 1/2 cup of the cheese and stir to get everything combined.
- Top with remaining cheese and bake for 20-30 minutes or until bubbling.
- Serve with a little fresh cilantro, jalapeno and chips.
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Help! I don’t have a cast iron skillet and I’m craving this dish because it can be made ahead. Suggestions?
Hi Ellyn! You have two options…any oven safe pan will work if you have a pan that you can use on the stove top and then stick in the oven. If not, then you can do all the stove top steps in a skillet and then transfer it to a baking dish and bake in the oven. Enjoy!
This bean dip is phenomenal! I always make it for get togethers and everyone loves it and asks for the recipe. IF there are leftovers it’s amazing leftover or as a burrito too! Great recipe.
Thank you Ashley!! We appreciate the feedback so much!