Learn to make my cheesy baked black bean dip. It’s hot, delicious and super cheesy. Great for a party appetizer or meal prep for a weekly snack! It’s gluten free and vegetarian. Make it spicy by adding more jalapeño if you can take the heat!

Full Printable Recipe down below.

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Happy Eating!

-Chef Julie 


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Print Recipe
5 from 1 vote

Cheesy Black Bean Dip

Baked black bean dip, cheesy, hot and delicious (gluten-free, vegetarian)
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizer, dip, Snack
Cuisine: American, Mexican
Diet: Gluten Free, Vegetarian
Keyword: appetizer, baked, black bean, cheesy, dip, gluten-free
Servings: 6 servings
Calories: 519kcal

Special Equipment

  • Small food processor or blender
  • Baking dish or oven safe meal prep glass dish


  • 2 - 15oz cans    Black beans drained and rinsed
  • 2-3       each   Garlic cloves sliced
  • 2-3   Tbsp. Green onion chopped (save some for garnish if desired)
  • 1 Tbsp.   Fresh lime juice (about ½ lime)
  • 1-2 tsp. Fresh Jalapeno (optional, add more if desired)
  • 1-1.5     Cup   Sour cream
  • 1-2 tsp Dried Oregano
  • 1           Cup  Shredded mexican cheese blend (like colby jack, cheddar, etc.)
  • Salt and pepper To Taste           
  • 1 Tbsp. Olive Oil


  • Preheat the oven to 400 degrees
  • Chop the onions, garlic, jalapeno, and scallions
  • On the stove heat a saute pan on medium, add the oil and saute the onions until translucent and slightly browned, then add the garlic and cook for another 2 minutes. Stir occasionally so it doesn’t burn
  • Add in the lime juice and remove saute pan and set aside.
  • Place the black beans, onions/garlic, green onion, sour cream, oregano & salt/pepper in a food processor or blender until smooth. (Set some black beans aside before blendning if you want it to be more chunky)
  • Remove and mix in any remaining black beans
  • Taste and adjust seasonings if needed.
  • Evenly fill the baking dish with bean mixture then top generously with the shredded cheese.
  • Bake until the cheese is melted and light brown on top/edges, approximately 20-25 minutes
  • Enjoy right away or store in the fridge for up to 1 week.
Tried this recipe?Mention @MintPersonalChef or tag #MintPersonalChef!


  • Serving for party appetizer: Prep it ahead but wait to bake it until the day of. Pull out of the fridge 15 minute prior to baking, then bake and serve hot.
  • For individual meal prep: Use smaller 1-2 cup oven-safe glass dishes. (Great for portion control!)
  • Lower fat alternative - Substitute Greek yogurt for the sour cream 
  • Serve as an appetizer or snack for the week.
  • Serve with tortilla chips or vegetable crudites (baby carrots, celery, bell peppers, etc.)


Serving: 4g | Calories: 519kcal