Family Baked Black Bean and Jalapeño Dip

Name: Family Baked Black Bean and Jalapeño Dip
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 2 cans (15 oz each) (2 cans (425 g each)) canned black beans, drained and rinsed, drained and rinsed well under cold water; 4 medium fresh jalapeños, cored, seeded, and finely diced; 2 cups (225 g) Monterey Jack cheese, whole milk, freshly shredded; ½ cup (120 ml) sour cream; 4 oz (115 g) cream cheese, softened, at room temperature, cut into chunks; 3 tbsp (45 ml) fresh lime juice, from 1 to 2 fresh limes; 3 cloves garlic, minced; 1 tsp (2 g) ground cumin; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ¼ cup (10 g) fresh cilantro leaves, roughly chopped, for garnish (optional); tortilla chips, for serving (optional)

From the MyKitchenBank Kitchen

A warm, creamy black bean dip with roasted jalapeños, melted Monterey Jack cheese, and a squeeze of lime. Baked until bubbly and served hot with tortilla chips. Perfect for gatherings, this dip comes together in under 30 minutes and satisfies a crowd.

Prep: 12 min
Cook: 18 min
Total: 30 min
Makes: About 2½ cups (enough for 8 servings with chips)

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Ingredients

8 servings

2 cans (15 oz each) (2 cans (425 g each)) canned black beans, drained and rinsed, drained and rinsed well under cold water
4 medium fresh jalapeños, cored, seeded, and finely diced
2 cups (225 g) Monterey Jack cheese, whole milk, freshly shredded
½ cup (120 ml) sour cream
4 oz (115 g) cream cheese, softened, at room temperature, cut into chunks
3 tbsp (45 ml) fresh lime juice, from 1 to 2 fresh limes
3 cloves garlic, minced
1 tsp (2 g) ground cumin
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
¼ cup (10 g) fresh cilantro leaves, roughly chopped, for garnish (optional)
tortilla chips, for serving (optional)

Equipment (8)

9-inch (23 cm) ceramic baking dish or cast-iron skillet
Cutting board
Sharp knife
Colander
Large mixing bowl
Wooden spoon
Oven mitts
Cheese grater

Steps

Before you start

Preheat your oven to 375°F (190°C)
Gather all ingredients and equipment within arm's reach
Have tortilla chips or vegetable sticks ready for serving

1
Prep the jalapeños and garlic
- Cut each jalapeño in half lengthwise.
- Using a small sharp knife, carefully remove the seeds and white pith from the center (wear gloves to avoid irritation).
- Finely dice the jalapeños into pieces about ¼ inch (6 mm) in size.
- Mince the garlic cloves.
- Set aside.
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Ready when: Jalapeños diced uniformly, garlic finely minced
Tip: Removing the seeds and pith reduces the heat level while keeping the jalapeño flavor. If you like it spicier, leave some seeds in.
2
Combine the base
- In a large mixing bowl, add the drained and rinsed black beans, cream cheese chunks, and sour cream.
- Stir vigorously with a wooden spoon until the cream cheese is fully incorporated and the beans are partially mashed—you want a chunky but cohesive mixture, not a smooth purée.
- Some whole beans should remain visible.
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Ready when: Cream cheese fully dissolved and beans partially broken down into a thick, chunky base
Tip: Don't use a blender or food processor—you need texture in this dip. Mashing by hand gives you the right consistency.
3
Fold in seasoning and jalapeños
- Stir the minced garlic, diced jalapeños, cumin, salt, and black pepper into the bean mixture until evenly distributed.
- Squeeze in the fresh lime juice and fold it in, scraping the bottom and sides of the bowl to ensure everything is combined.
- Taste and adjust seasonings if needed.
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Ready when: All ingredients evenly distributed, lime juice fully incorporated, no pockets of dry spices
Tip: Add the lime juice just before baking so it stays bright and doesn't oxidize the mixture.
4
Transfer and add cheese
- Spread the bean mixture evenly into a 9-inch (23 cm) ceramic baking dish or cast-iron skillet.
- Use a spatula to level the top.
- Scatter the shredded Monterey Jack cheese evenly over the entire surface, making sure to cover all the beans underneath.
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Ready when: Cheese spread evenly, no bare spots of beans visible
Tip: Use freshly shredded cheese from a block, not pre-shredded, for better melting and a creamier final dip.
5
Bake until bubblyOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven.
- Bake for 15–18 minutes, until the cheese is completely melted and bubbly around the edges and the center is hot throughout.
- The top should turn light golden brown in places.
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Ready when: Cheese is bubbly, center is steaming, top is light golden
Tip: Bake for at least 15 minutes—if you pull it out too early, the inside won't be fully hot and the texture will be gummy.
6
Rest and garnish
- Remove from the oven and let rest for 2 minutes so the cheese sets slightly.
- If using fresh cilantro, sprinkle it over the top along with a pinch of extra lime zest for brightness.
- Place the warm dip on a trivet on the serving table with tortilla chips nearby.
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Ready when: Cheese is set but still creamy, dip is at serving temperature
Tip: Serve immediately while warm; cold dip loses its appeal. Set it on a warm plate or trivet so it stays hot longer.

Good to know

Tips

For a spicier dip, leave some of the jalapeño seeds in, or add a pinch of cayenne pepper to the bean mixture.
To make this dip even creamier, stir in 2–3 tablespoons of cream or whole milk just before baking.
If serving at a party, keep the dip warm in a slow cooker on low, stirring occasionally to prevent a skin from forming.
Pair with warm tortilla chips, fresh vegetables (bell peppers, celery, carrots), or crispy tortilla strips for a festive presentation.

Make ahead

You can prepare the dip up to the point of baking: Combine all ingredients except the cheese in the baking dish, cover with plastic wrap, and refrigerate for up to 8 hours. Top with cheese and bake directly from the fridge, adding 2–3 minutes to the bake time.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (160°C) oven for 10–12 minutes until warmed through, or microwave in 30-second intervals, stirring between each, until creamy. Freeze in an airtight container for up to 2 months; thaw in the fridge overnight before reheating.

Substitutions

Monterey Jack cheese, whole milk → Pepper Jack cheese. Adds more spice and a peppery kick if your family loves heat.
Monterey Jack cheese, whole milk → Sharp cheddar cheese or a blend of Monterey Jack and cheddar. Gives a tangier, deeper cheese flavor.
sour cream → Greek yogurt (plain, full-fat). A slightly tangier option with a similar creamy texture; use the same amount.
fresh jalapeños → Canned roasted poblano peppers or 3–4 canned or pickled jalapeño slices. A shortcut if fresh jalapeños aren't available; drain well before using.