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.
Not only do I want to make your dip, I would love a bean strainer.
Black beans make the best bean dip, this looks so tasty.
Geez Louise! The cheese is making my mouth water. That looks like something my surfer would keep all to himself. He is the hot & spicy lovin’ one in our house.
mmmmmm… this looks great. My boyfriend and I are going go vegetarian for the month of June to see if we could go all veggie. I think this recipe would definitely make want to go so!
I could definitely use one of these! I usually have to dirty a collander.
yum!!!! Looks delicious!
That looks delicious and yes I could use one of those strainers!
I’m starring this recipe. Love me some bean dip.
Yum layered dip! Whenever I see this I always feel like making it in a glass bowl where you can see a cross section. 😀
I would LOVE the bean strainer. I make black beans and rice all the time and we do tons of food with beans, and it would come in very handy!!! Your black bean dip looks great.
Looks very yummy and the strainer is a very nice idea. Thanks for sharing the recipe.
I love using beans in appetizers…feel like I can eat twice as much since they’re so healthy!
OMG this looks amazing. I love Mexican anything and this is a must!
I want that on our next visit. You can come over anytime and share!! It looks wonderful. I just finished planting the garden. I have 3 different hot peppers, cilantro, and lots of tomatoes. I will have to try this when things start producing. Very exciting!
Love the look of all those gorgeous colors and of course the bubbly cheese on top
The bean dip looks great
Yay! Your love of beans has finally been put to good use. I’ve never known a real, live, official Bean Ambassador before now and I’m proud to call you my friend! I too love beans and would love to have one of those handy, dandy bean strainer/drainers of my very own. The recipe booklet would be extra nice too… please and pretty please! Can’t wait to try your version of the Layered Black Bean Dip 🙂
That looks great! The roasted peppers sound like the best part
I’m planning my son’s graduation reception and this recipe will be perfect!
yes, i want a strainer! and i’d also like a batch of this stellar dip, no chips required. a spoon would be nice, but i’m not above using my fingers. 🙂