Black Bean Dip

7 Dec

IMG_7202This is one of the Mosleys’ favorite, favorite, FAVORITE recipes! It’s been a staple in our home for at least 10 years. I, first, got it from my friend, Amy after my husband and I were married (ten years ago this year!). Ten years later, I’m making it even more frequently! My boys love, love, loveBlack Bean Dip. I usually make it early in the week, and my boys eat it most days for lunch. It’s so YUMMY!

I love Black Bean Dip for three reasons (in addition to its wonderful YUMMINESS!):

1) It’s rich in protein and fiber. This dip is very filling; I love that it’s hearty for my boys! I wrote here about how my occupational title should be “Food Fixer,” not Mother.  My boys eat ALL the time. Some days, literally, it’s every half hour. Whew! Black Bean Dip keeps their tummies full longer due to the protein and fiber in the beans.

2) It’s meatless, so it’s easy on the pocketbook! Anytime I can serve my family meatless protein dishes, I do because it stretches my budget. My Black Bean Dip falls into the category! YAY! One other way that I’ve found to stretch my budget with this recipe is to use dried black beans. Buying the dried black beans in bulk is much cheaper (and healthier!) than using them from the can. I can buy organic, dried black beans at a local produce store cheaper than I can by the non-organic, canned black beans. I just cook the dried beans in my Crockpot all day, and then, I freeze them in a Ziploc 2 cup portions. One can of black beans equals about 2 cups of my Crockpot black beans. I make several pounds of the dried beans at a time, so I have a huge stash of frozen black beans in my freezer AT ALL TIMES.This makes it easy for me to whip out a package of black beans at any time and whip up a dish of Black Bean Dip, which is what I did today. 🙂

3) It’s a CROWD PLEASER and feeds a crowd! Anytime I have a wedding or baby shower that I’m helping with, friends over for dinner, a gathering in my home, or a potluck at church, I make this recipe. I am constantly asked for the recipe; it’s always a hit at parties! My friend, Amy, who first shared the recipe with me gave me the great tip of transferring it to the Crockpot after it’s baked. Once it’s in the Crockpot it can be kept on the “Warm” setting and served at a gathering. Taking it to a gathering without the Crockpot is not such a great idea. The dip is best served warm, so use the Crockpot version for those occasions. When I use the “Crockpot” version, I typically double the recipe. I also have started doubling the recipe at home for my boys since their appetites are growing, growing, growing. This makes the recipe last longer in our home. 🙂

So, if you’re looking for a great recipe to take to a Christmas party this year, or if you just want a new non-peanut butter and jelly lunch option, try my Black Bean Dip! The recipe is below including instructions for using/serving in the Crockpot.


Black Bean Dip

1 can or 2 cups of black beans (rinsed & drained)

1 12-14 oz. package frozen corn (cooked, rinsed & drained)

2 cups salsa

1 cup plain yogurt (original recipe called for sour cream)

1 cup cheddar cheese (shredded)

1 cup mozzarella or Monterrey jack (shredded)

Preheat oven to 350 degrees.  Mash black beans.  Add next 5 ingredients (corn-cheddar cheese) to black bean mixture. Stir Well. Pour into 1.5 or 2 qt. Pyrex dish (or a favorite dish…doesn’t matter that much) Top evenly w/mozzarella (or monterrey jack) cheese. The types of cheese can be switched up (only cheddar, only Monterrey jack, etc. to suit your preference).

Bake for 20-25 min. or until dip is bubbly or thoroughly heated.  Serve w/tortilla chips.

Crockpot instructions:
This dish can be doubled (or tripled!!) VERY easily.  Follow the instructions for making the dish except do NOT top with cheese.  Bake as per instructions above.  When finished cooking in the oven, transfer the dip to Crockpot and top with mozzarella or Monterrey jack cheese.  Keep Crockpot on “Warm” setting.

ENJOY!What are your favorite meatless recipes? I’m always looking for new ones! Please share! 🙂

9 Responses to “Black Bean Dip”

  1. Becky December 7, 2012 at 4:46 pm #

    Thank you, Suzanne for sharing this recipe with everyone!! Let me tell you it has become a staple at our house!! Everyone I share it with loves it, too. So simple to make-I know you don’t like canned vegetables, but I use canned corn and just dump the entire can in the mixture!! I do try and buy the corn with no salt added.

  2. Sandy Trummel Stevenson February 2, 2014 at 8:46 am #

    Is it really necessary to pre-cook the corn? It is going to be heated during the process?

    • Suzanne Shares February 2, 2014 at 2:20 pm #

      The original recipe that I was given called for canned corn. I never bought canned corn and have always used frozen corn. I have always cooked the corn because the canned corn was pre-cooked. I have just always cooked it first. However, you raise an excellent question! It might not be necessary. If you throw it in frozen and cook it, let me know how it turns out. I would love to omit a step if I can. 🙂 “Streamline” is my middle name! 🙂 I am excited that you are trying it!! I can’t wait to hear how you guys like it!

      • Sandy Trummel Stevenson February 2, 2014 at 3:19 pm #

        Thanks… I think I will “defrost” it then just add it directly once thawed… fast, easy and delicious is the goal.

      • Suzanne Shares February 3, 2014 at 9:19 pm #

        How did it turn out Sandy?!?!?

      • Sandy Trummel Stevenson February 4, 2014 at 8:26 pm #

        It turned out great. I just let them thaw, then rinsed them with hot water to take the chill out.. put it all together and bam! ready to go.

      • Suzanne Shares February 6, 2014 at 9:18 pm #

        AWESOME!!! I am so glad to know this time saving trick! I used it today when I made it for my sons for lunch! Did you like the dip, Sandy?

  3. Sandy Trummel Stevenson February 6, 2014 at 10:18 pm #

    Yes, it was very good! Thanks 🙂

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