Warm Layered Black Bean Dip
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This Warm Layered Black Bean Dip with cilantro pesto and Monterey Jack cheese is a delicious addition to any gathering.
It’s no secret that I’m partial to beans, especially a good bean dip. Those layered bean dips that pop up at pot luck get-togethers are the best. A few weeks ago we ordered a black bean dip at a local restaurant mainly because I had to see how they made it. It was a hot layered black bean dip, chock full with jalapenos and topped with cheese. Good stuff.
This past weekend I decided to create my own version. It was easy, with simple ingredients. Not only did we eat it as a dip, but topped our chicken burritos with it. Yum! You’ll need black beans, ancho chile powder, cumin, salt, pepper, cilantro, poblanos, olive oil, tomato, corn and cheese. Of course, add or subtract any ingredients as you like.
Begin by roasting the peppers. I used poblanos, but if you like it hot, add a jalapeno. The roasting of the peppers isn’t totally necessary but it does bring out the flavor of the peppers. You’ll find a mini-explanation on how I roast peppers in this Cilantro, Roasted Peppers & Pistachio Pesto recipe.
After you get the peppers going move on to the beans. Heat drained beans in a saucepan over medium heat, add the ancho chili powder, cumin, salt and pepper. Ancho chili powder is a nice change from the regular chili powder but whatever you have on hand will work just fine. Aleppo chili powder would be nice too. I’ve been on a hunt for some but can’t find it anywhere locally but again, just use what you have on hand.
When the beans and seasonings have warmed, mash the heck out of them with a potato masher or your preferred mashing technique. Add 1/4 cup (or more to your liking) of the shredded cheese and mix well. I used yummy queso this time but again, use what cheese you like – Monterey Jack would be nice, as well as a cheddar. If needed, add some of the bean juice for a smooth consistency. Once the peppers are roasted and prepped (again, see this post for one way to roast peppers), place the cilantro, peppers and 1 tablespoon of olive in a food processor and process until smooth.
Now it’s time to begin the layering process. Begin by spreading the bean mixture on the bottom of an oven safe dish. Next goes the cilantro/pepper combo over the black bean mixture. Top the cilantro/pepper mixture with tomato and corn, then follow with the remainder of the cheese. Bake in a 400° F oven until the cheese melts & begins to brown, about 10-15 minutes.
Serve with chips, bruschetta, in a burrito or whatever tickles your fancy. Enjoy!
Warm Layered Black Bean Dip
This tasty warm layered black bean dip is great for any gathering. Serve with chips or crackers.
- 2 15 ounce cans black beans, drained
- 1/4 teaspoon ancho chile powder (or preferred chili powder)
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 3 poblano peppers, roasted (see here for roasting technique – if not roasting peppers, seed peppers before using unless you want it spicy)
- 1/3 cup cilantro leaves, packed
- 1 tablespoon olive oil
- 1/3 cup corn, drained
- 1/3 cup diced tomato
- 4 oz. (divided) queso or Monterey Jack cheese, shredded
- Heat the beans in a saucepan over medium heat.
- Add the ancho chili powder, cumin, salt and pepper and combine well.
- When beans have warmed, mash the heck out of them with a potato masher or your preferred mashing technique.
- Add 1/4 cup (or more to your liking) of the shredded cheese and mix well. If needed add some of the bean juice for a smooth consistency.
- In a food processor place the cilantro, peppers and 1 tablespoon of olive and process until smooth.
- Spread the bean mixture in the bottom of a oven safe dish.
- Spread cilantro/pepper mixture over the black bean mixture.
- Add the tomato and corn, then the remainder of cheese.
- Bake in a 400-degrees F oven until the cheese melts & begins to brown, about 10-15 minutes.
- Serve with chips, bruschetta, in a burrito or whatever tickles your fancy.
I need a bag of chips and then I am ready to dip! This looks amazing!!!!!
Holy wow that looks incredible!! Why have I not ever thought of making bean dip with black beans?! I love them!
Oh, my! I could just roll that up in a tortilla and eat it like that. Good golly, Amy, you have some of the best bean recipes around. And, yes, I’d love to have one of those handy-dandy little strainers, please ma’am.
LOVE black beans, well, any kind of bean for that matter. This looks GREAT! Oh course a strainer would be useful for all my bean consumption.
Oh gosh. I want some of that now.
This look yummy! Can’t wait to make it!
I was just noticing that I could totally use one of those nifty bean strainers! my lucky day that you’re giving them away, id LOVE one! thanks
That looks delicious! We’ll have to try some for cinco de mayo! Yum!
I use alot of beans so I would love a strainer! And the recipes would be welcome too!
Oh man, after my husband became a vegetarian, beans and potatoes have become must-haves in our household. I would so incredibly love to have a handy dandy bean strainer! 😀
This looks delish!!
Mmm…that looks so good! I love a good bean dip! And I’d love to have that strainer! It sure would be handy!
Can’t wait to try this! It looks delicious and would love to have that strainer.
This looks SO fantastic! I LOVE black beans. I could totally eat this for dinner. The strainer and recipes from Bush’s sounds awesome, thanks!
I’ve got to make this recipe soon…it looks fantastic!
I am going to get on that right away and make some tonight – I love anything with black beans – thanks for sharing, Amy.
this looks yummy… I’d like to have one of those bean strainers…
I love you… ahem, I mean thank you for sharing. 🙂
oh.. and yes I want one… pretty please
That bean dip looks fantastic! I am having a party Friday night. I just might have to make that dip!! Thanks for sharing.
Oh, and I would love one of the bean strainers 😉