Looking for a change in your week’s meals? One of my favorite things to do when I’m bored of the weekly meal rotation is to have an ‘appetizer night’ for dinner. We’ll lay out vegetables and hummus, cheese and crackers, the occasional frozen taquito (the BEST), and this black bean dip. It’s so yummy, and it’s not loaded with crap like some store-bought black bean dips.
Start by caramelizing some aromatics, add in your black beans, and bake it to melt the cheese. It takes about 15 minutes start-to-finish, including chopping and gathering of ingredients. It’s SO perfect.
If appetizer night doesn’t appeal to you, you can also stuff this delicious stuff inside of tacos or burritos, or spoon it over rice for a fun take on rice and beans. Just don’t skimp on the cheese. Promise?
Let me know if you make this bean dip by sharing your photos and tagging me @theardentcook on Instagram! Enjoy!
2 15oz cans black beans, drained and rinsed
1 4oz can mild diced green chiles
¼ cup tomato paste
3 garlic cloves, sliced
1 tsp ground cumin
1 tsp smoked paprika
¼ tsp crushed red chili flake
½ cup water
1 cup grated white cheddar cheese
½ cup crumbled goat cheese
Salt and pepper, to taste
Oil for cooking
- Preheat your oven to 450 degrees Fahrenheit.
- In a 9-10 inch cast-iron skillet, fry the garlic in a few tablespoons of oil until it turns light brown, 1-2 minutes. Add the green chiles, tomato paste, cumin, paprika, and chili flake and stir to combine. Cook for another minute.
- Add the black beans and water, then season with salt and pepper.
- Top the skillet with both cheeses and bake until everything is melty and bubbling, about 5-7 minutes. If desired, let the skillet cook under the broiler for 1-2 minutes for additional browning.
- Serve immediately with fresh tortillas or tortilla chips for scooping, or stuffed inside tacos or burritos. Enjoy!