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Total Time
35mins
Prep 20 mins
Cook 15 mins

A delicious dip for tortilla chips, pita or bagel chips or fresh vegetables. From the California Milk Advisory Board.

Ingredients Nutrition

Directions

  1. In a medium skillet, heat oil over medium heat. Add onion, garlic and jalapeno peppers; saute until onions are soft, about 3 minutes.
  2. Add beans and smush with the back of a spoon or potato masher until softened and heated through, another 2-3 minutes.
  3. Remove from heat; stir in shredded mozzarella or Oaxaca cheese, sour cream, cumin and cayenne pepper, stirring until cheese is melted.
  4. Season with salt and pepper to taste.
  5. Transfer to a serving dish and sprinkle Cotija or feta on top. Serve warm or at room temperature with chips and/or vegetables.
  6. Leftover dip can be refrigerated and reheated in a microwave.
Most Helpful

5 5

Went to make another black bean dip for an after Christmas party and didn't have the cream cheese it called for so I went looking for a recipe I had everything for and this was it! I substituted canned chipotle peppers for the jalapenos and monterey jack for the mozzarella. I thought the chipotle's gave enough heat so I left out the cayenne. Will be great with veggie dippers or tortilla or pita chips!