Summer is in the air and outdoor get-togethers are a wonderful way to enjoy the company of friends and family. This bean and cheese dip is easy to make and it’s a tasty crowd-pleaser everyone can enjoy. Serve it alongside tortilla chips and dig in!
This recipe is easy to make vegan by using dairy-free cheese on top of the beans. We used Field Roast™ Chao vegan cheese in this dish and it came out wonderfully. When melting the vegan cheese, it may not melt at the same rate as regular cheese so use your own judgement to determine when yours dip is ready. You can also make this recipe ahead of time if needed. Instead of melting the cheese on top of the beans, simply store it in the fridge and bake the dip for 30 to 35 minutes before serving. I hope you enjoy this recipe!
15 oz can of black beans
½ cup vegetable stock
¼ white onion
1 garlic clove
2 T fresh cilantro
½ T lime juice
½ T olive oil
¼ Tsp chili powder
¼ Tsp cumin
¼ Tsp salt (or to taste)
5 oz shredded cheese (vegan or regular)
Drain and rinse your black beans. Set them aside using the empty can or a separate bowl.
Finely mince your onion and garlic.
Pick the leaves off your cilantro, avoiding the stems. Mince the cilantro leaves and set them aside.
Add your olive oil, onion, and garlic to a medium sized saucepan. Cook on low to medium heat until your onions are translucent, and the garlic is fragrant.
Add your cumin and chili powder to the saucepan and stir to combine for one minute. This will allow the spices to release more flavor.
Add your black beans and vegetable stock and stir.
Cover the saucepan and allow the beans to cook on medium heat for 6 minutes.
Uncover the beans and smash them until they become soft and spreadable. You can do this using a fork, a large spoon, or a potato masher.
Add your minced cilantro, lime juice and salt.
Cook the beans uncovered for 2 minutes on medium heat, stirring occasionally.
Transfer the beans to your desired serving dish and spread it evenly on the bottom.
Sprinkle your shredded cheese on top in an even layer.
Melt the cheese in the oven by baking it for 15 to 20 minutes at 250°.
Serve with tortilla chips and enjoy!