Mexican Bean Dip

This Mexican bean dip is easy and tasty as can be with Greek yogurt adding a nutrition and protein punch. The melted cheese and toppings take it over the top!

Course Appetizer

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 132kcal

Author Christy Gurin

Ingredients

Dip

2 cups cooked pinto or black beans (15 oz. can, rinsed and drained)
1/2 cup plain Greek yogurt
1 tsp. cumin
2 tsp. chili powder
1/2 - 1 tsp. salt (I like it to be closer to 1 tsp., but some like it less salty)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 Tbsp. fresh lime juice
1/2 cup cheese (cheddar, Monterey jack or pepper jack are my favorites for this)

Toppings

1 - 2 Tbsp. chopped cilantro
2 Tbsp. sliced green onion
1 medium tomato, diced
1/4 cup sliced black olives
1/2 of a small avocado, diced

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Put all dip ingredients, except cheese, into a blender or food processor and pulse until smooth and creamy. Taste and adjust salt level if needed.
Spread dip out evenly in an oven safe flat dish that will be easy for dipping. Sprinkle cheese on top (you can add more than 1/2 cup if you want it to be extra cheesy)* and place dish in oven.
Bake for 20 minutes until cheese is melted and dip is warmed through. Remove from oven and sprinkle evenly with toppings. Serve with chips, and/or sliced vegetables.

Notes

*Dip can be prepared up to this step a day ahead.

Nutrition