Description
A healthy and easy bean dip made with black beans, Greek yogurt, and flavorful spices, topped with melted cheddar cheese. Perfect for a quick appetizer or snack, this recipe combines creamy texture with a hint of zest from lime and cilantro, baked to bubbly perfection.
Ingredients
Dip Ingredients
- 1 tablespoon olive oil
- 1.5 cups cooked black beans, drained & rinsed (15 oz can)
- 1/3 cup non-fat Greek yogurt
- 1/4 teaspoon salt (optional)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro leaves (optional)
- 1 tablespoon water (optional)
Topping
- 3/4 cup cheddar cheese
Instructions
- Preheat the oven: Set your oven to 450°F (232°C) to get it ready for baking the dip.
- Prepare the bean dip mixture: In a food processor or blender, combine the olive oil, cooked black beans, Greek yogurt, salt, cumin, chili powder, lime juice, and cilantro leaves. Blend until smooth, adding 1 to 2 tablespoons of water if needed to achieve a creamy but not watery consistency.
- Assemble the dip: Pour the smooth bean mixture into a baking dish, preferably 8.5 x 6.5 inches or an 8 x 8 inch dish, spreading it evenly. Sprinkle the shredded cheddar cheese evenly over the top of the dip.
- Bake the dip: Place the baking dish in the preheated oven and bake for 15 minutes or until the cheese is bubbling and melted.
- Optional broiling: For an extra melted and slightly browned cheese topping, broil the dip for an additional 1 to 2 minutes, watching carefully to avoid burning.
Notes
- Non-fat Greek yogurt helps keep the dip creamy while adding protein and reducing fat content.
- Adjust the amount of water added to reach your preferred consistency; avoid making the dip too watery.
- The cheese topping can be substituted with a dairy-free alternative for a lactose-free version.
- If you prefer a spicier dip, increase the chili powder slightly or add a pinch of cayenne pepper.
- Serve warm with tortilla chips, vegetable sticks, or use as a spread in wraps and sandwiches.
