This Black Bean Salsa Dip recipe is a creamy, savory black bean dip that will tickle those tastebuds. This is an easy 30-minute warm party dip to serve up a crowd. Pair with salty tortilla chips and dig into this oven-baked salsa bean dip recipe.
Black Bean Salsa Dip
Football is back, which means game day food is back on the menu. Saturdays are for college football, and Sundays are spent watching our favorite NFL teams. We’re more college football fans, but for me, it’s always about the food. Savory appetizers and delish dips are on the menu. If you’re looking for a quick dip to make, this Black Blean Salsa Dip is just the one you need to try. We made our dip in a cast-iron skillet, but the ingredients are the most important thing about this game day dish.
Are you looking for more appetizers? Check out this french fry board, spicy carrot chickpea dip, or check out these 17 game day appetizers.
How to Make Dip
Food Processor | Start by adding part of the black beans and pinto beans into the food processor. Add in the oil, garlic, cheese, seasonings, and pulse until the mixture is smooth. This is what gives your dip that creamy texture.
Bake | Pour the mixture in a cast-iron skillet or baking dish. Then top with the leftover pinto and black beans and stir until mixed. It gives the dip great texture.
Toppings | Once your dip is cooked, sprinkle with remaining cheese, and add your favorite toppings—diced onions, red bell peppers, cilantro, jalapenos, etc.
The full instructions and recipe list are below.
What To Serve With Dip
Get creative and serve up any of your favorite dippers! From salty tortilla chips, corn chips, fresh sliced veggies, bread, and more. If I plan to serve this up while entertaining, I try to have a handful of items for guests to pick and choose from.
I also serve this up when we have a Mexican night at home. This dip is great for smothering on burritos, adding as a taco topping! Get creative with this dip; you will enjoy this whether you serve as a topping or dip!
Can I Make This Dip In Advance
Go right ahead and mix up the dip and pour it into your pan or dish and cover and store in the fridge. Then when you are ready to heat it, uncover and toss in the oven. Add an extra 10 minutes or so, since it will take a bit longer for the dip to warm up.
Then top with cheese and toppings and serve. It can be made up to a day in advance and stored in the fridge. I wouldn’t go over that mark or run the risk of losing the dip’s fresh flavor.
How to Store Leftover Black Bean Dip
If you have leftover dip, transfer to an airtight container. Then store in the fridge for a few days. You can eat it cold straight from the fridge, or warm it up in the microwave. Or, if you want to reheat in the oven, go ahead. I find if it has toppings on it, you will find it wilts and softens the toppings. I generally eat it cold once it has chilled off in the fridge.
Black Bean Salsa Dip Recipe
Ingredients:
- 1 24-ounce jar Pace® Chunky Style Salsa Medium
- 1 15.5-ounce can black beans drained
- 1 15.5-ounce can pinto beans drained
- 2 tablespoon extra virgin olive oil
- 1 tablespoon taco seasoning
- 1 tablespoon chili lime seasoning
- 1 tablespoon dried oregano
- 1 teaspoon Mexican-Style Chili Powder
- 1 1/2 cup Mexican cheese
- 1/2 cup fresh cilantro, plus more for topping
- 1 large red or Spanish onion chopped some reserved for topping
- 1 small red bell pepper chopped
- 2 large cloves of garlic minced
- 2 large jalapeños seeds and the white pith removed and chopped (optional)
- 2 stalks green onion sliced
Directions:
- Preheat oven to 350ºF.
- Into a food processor, add salsa, half of the black beans, and half of the pinto beans, olive oil, garlic, taco seasoning, chili lime seasoning, dried oregano, chili powder, and 1 cup of your favorite Mexican cheese. Pulse the mixture until smooth.
- Spoon the mixture into a cast-iron skillet or high-walled baking dish and add the remaining black and pinto beans and stir until the ingredients are mixed well.
- Place the skillet into the oven for 25-30 minutes.
- Remove the bean dip from the oven and top with the remaining Mexican cheese.
- Topping the fresh red onion, red bell pepper, jalapeños, green onion, and chopped cilantro.
- Serve with your favorite tortilla chips.
If you love bean dip, you have to give this recipe a try. It is loaded with pinto beans and black beans to give you an optimal flavor. Then add in all the spices, cheese, salsa, and it gives this warm dip so much flavor.
Find more appetizer recipes down below:
20+ Incredible Chicken Wing Recipes For Game Day
Supersized Grazing Board For Game Day
Ingredients
- 1 24- ounce jar Pace® Chunky Style Salsa Medium
- 1 15.5- ounce can black beans drained
- 1 15.5- ounce can pinto beans drained
- 2 tablespoon extra virgin olive oil
- 1 tablespoon taco seasoning
- 1 tablespoon chili lime seasoning
- 1 tablespoon dried oregano
- 1 teaspoon Mexican-Style Chili Powder
- 1 1/2 cup Mexican cheese
- 1/2 cup fresh cilantro plus more for topping
- 1 large red or Spanish onion chopped some reserved for topping
- 1 small red bell pepper chopped
- 2 large cloves of garlic minced
- 2 large jalapeños seeds and the white pith removed and chopped
- 2 stalks green onion sliced
Instructions
- Preheat oven to 350ºF.
- Into a food processor, add salsa, half of the black beans, and half of the pinto beans, olive oil, garlic, taco seasoning, chili lime seasoning, dried oregano, chili powder, and 1 cup of your favorite Mexican cheese. Pulse the mixture until smooth.
- Spoon the mixture into a cast-iron skillet or high-walled baking dish and add the remaining black and pinto beans and stir until the ingredients are mixed well.
- Place the skillet into the oven for 25-30 minutes.
- Remove the bean dip from the oven and top with the remaining Mexican cheese.
- Topping the fresh red onion, red bell pepper, jalapeños, green onion, and chopped cilantro.
- Serve with your favorite tortilla chips.
Leave a Reply