Game Day! Pair this cheesy black bean dip with crunchy chips to please hungry fans while you watch Superbowl 50, or serve it up four more ways for a quick breakfast, lunch or supper any day.
As a rustic appetizer, serve it warm with a little melted cheese on top, and surround it with tortilla chips or torn pitas.
For a super quick breakfast, lunch or dinner, smear it heated or cold onto a warmed tortilla or wrap, then fill with veggie-scrambled eggs or fresh baby greens, finely chopped veggies and sprouts.
For a two-in-one snack, add fresh-made pico de gallo or your favorite salsa and serve the plain cheesy dip side-by-side with the “doctored” salsa version. Or combine the two and slurp up the spicy, piquant goodness.
15-Minute supper or quick snack
When we’re bushed, it’s tempting after work to go for fast food or to an expensive restaurant. Is that true for you, too? That’s when I’m glad to have an extra batch of this dip in the refrigerator.
It’s so versatile, you’re sure to think of more ways to use it, but here are five ways we do.
- Serve it as a dip, sure
- Smear it on veggie-filled wraps for quick lunches
- Spread it as the glue to hold your scrambled eggs in their breakfast burrito
- Fill it as the “meat” in vegetarian tacos, quesadillas and tostadas
- Use it as the base for an impromptu chili or soup
- Plop it into the frying pan over a little oil and voilà! Refritos
Wait a minute. That’s six ways. I bet you’ll come up with even more. The beauty of it all–how easy this dip is to make from scratch.
Make your own cooked dried beans the easy way–No soaking
We’ve replaced much of the meat we used to eat with beans. Cooking our beans from scratch is a whole lot cheaper, which makes a big difference in our food budget, especially when you look at the cost of a can of organic beans these days.
If the thought of cooking dried beans is a bit intimidating, learn how easy it is to make them here: How to cook dried black beans from scratch.
This pot of beans is ready to eat now, after only an hour and a half simmering. Some beans take longer, depending how fresh they are.
If using canned beans, look for BPA-free brands
We prefer to make our dip with dried beans we’ve cooked ahead, but we’ve used canned beans in a pinch. I choose Eden Organic Black Beans because they have been using BPA-free liners in the cans since 1999, long before most of us heard of the stuff. Their liners are made of a vegetable resin enamel.
Easy Cheesy Black Bean Dip Recipe
Whether you start with cooked dried beans you made yourself or a can or two from your pantry, you can make this dip in minutes. Here’s the recipe and two ways to prepare the dip–one on the stove-top, the other all at once with a blending stick.
Feeding a crowd?
Double or triple the recipe and puree the beans, cheese and veggies all at once with one of my favorite, most-used kitchen time-savers, an immersion–or stick–blender. (See my review of the Breville stick blender here.)
Note: If you go to my review and eventually purchase one from a link on that page, I might make a few pennies, but I don’t receive any form of compensation for mentioning the blender here. It’s simply the right tool for me.
Instructions for the Puree-All-At-Once Method
If you’re cooking for a crowd, double or triple the recipe and warm the beans enough to melt cheese. Dump all the ingredients in a large pot, right on top of each other.
With a powerful blending stick, puree the beans, cheese, vegetables and oil. This takes less than two minutes.
We like our dip rather thick. If you prefer a thinner dip, like you might get in a plastic tub at the supermarket, add an extra tablespoon of oil and a few extra tablespoons of filtered water, whey or vegetable soup stock.
When I’m making ahead, I like to keep the beans a bit on the dry side for use as the foundation in wraps. I add moisture as needed for dips, burritos and tacos, and more oil if I want to heat and serve as refritos.
Do you prefer your beans mild, extra spicy or somewhere between?
Take this quick poll and tell all about it in the comments.
Are you ready for Superbowl 50? Or is that a yawn for you? (I’m not a big football fan myself. Dare I say that out loud?) But I do like the food!
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Dear Readers: If you think you’ve seen this recipe before, you may have. In April 2014, as a writer on the now-defunct site Squidoo, I first published this recipe under the user name graceonline. In August 2014, HubPages, where I am known as ecogranny, bought Squidoo. I opted to have my Squidoo pages, including this recipe, transferred to the new site. Now, in January 2016, I’ve brought it home–to YayYay’s Kitchen.