Let me start by saying that this 4 Ingredient Black Bean Dip is so much more than dip! Yes, it is unforgettable on a salty tortilla chip or crispy piece of pita bread. But this is an absolutely delicious spread inside a burrito or on top of a tostada salad. It even works as a creamy side to your enchiladas or tamales. I can’t tell you how many times I have made these beans for a quick dinner for my kids. They are so yummy that you’re just going to have to make them for yourself!
In a medium saucepan, pour in a can of black beans and a can of pinto beans. Be sure to drain the majority of the juices so that the black beans don’t get too watery. Use a bean masher or potato masher and mash up the beans until they are smooth with a few chunks.
Once mashed, add in 1 cup of shredded sharp cheddar cheese and 1 tablespoon of cumin. (If I want to kick it up a notch, I add some garlic powder or a sprinkle of cayenne pepper). Heat the black bean dip over medium heat until the cheese melts but the mixture has not yet boiled.
Remove the pan from the heat and quickly put it into tortillas or into your serving dish. If I am serving these black beans as a dip, I like to sprinkle a little extra cheddar on top so my guests get those cheesy strings of cheese as they put the chip into their mouth.
Football season is upon us and I can count on my husband asking me to make this for game day. But before that, I will probably set this out for my labor day BBQ. It will keep my friends busy while we fire up the grill! Rest assured that if you make this black bean dip, there will be none left!
If you are hosting for labor day, you may want to check out these other 13 best BBQ and potluck recipes. And for more appetizers, check out my appetizer recipe index and my A+ Appetizers board on Pinterest. Happy cooking ya’ll!
4 Ingredient Black Bean Dip
Ingredients
- 15 oz can black beans drained
- 15 oz can pinto beans drained
- 1 cup shredded sharp cheddar cheese
- 1 Tbsp cumin
Instructions
- Drain beans and pour into a saucepan over medium heat.
- Mash beans until smooth with small chunks.
- Add in the cheese and cumin.
- Mix the beans over the heat until the cheese is melted.
- Remove from heat before the beans boil.
- Serve warm as a dip, side dish, or burrito filling.
- Optional: Add garlic powder or cayenne pepper for an extra kick
Sorry the black bean dip didn’t work for me. After removing all the moisture from the beans it was too dry and stuck to the pan and worse after adding cheese. Too dry to serve with chips. Where did I go wrong?
This is such a great, easy dip! I added chopped pickled jalapeños to give it some extra spice. I took it to a baby shower, and it was a hit. I had a couple of tablespoons leftover. My daughter actually spread it in a tortilla and rolled it up for a quick lunch. It would also make a great quesadilla filling. Such a versatile recipe! Thank you!
I’m so glad you liked it! And I love your pickled jalapeno idea. I’m going to try that next time!