People, listen up:
It’s about time that we all gathered around some great food, and watched some football.
When I think about the quinntessential football food, something that I can bring to a party in particular, my mind goes straight to homemade dips.
From spinach and artichoke to French onion to roasted red pepper, and everything else in between, there’s nothing I like better than grabbing a handful of chips and dunking them in something smooth and delicious.
It’s the easiest thing to make, and it’s so simple to prep and leave out for guests to graze on. That means you spend less time in the kitchen cooking, and more time with your friends and family, rooting on your favorite team.
The best dip ever, in my humble opinion, is a bean dip.
I remember back when I first met one of my best friends in the whole world, we would constantly meet at a nearby Mexican restaurant that had the best bean dip.
It was creamy, it was warm, and it was topped with cheese. The best part was that they would even let you pick which type of beans you wanted, whether it was refried pintos or black beans.
Ever since then, I have been trying to recreate the recipe at home. And this is officially the best replica that I can make of that black bean deliciousness that I remember so fondly.
Now that it’s football season, it’s time to share this restaurant-style copycat recipe with you all, so you can bust it out for all those big game gatherings you have planned.
All the way through that one big football game that closes out the season (you know the one I’m talking about), you’ll want to make this recipe every single week.
Heck, you may not even be able to stop then. I know I sure can’t.
The true magic of this dip is how easy it is to make. It’s deceptively easy, and it has such a rich depth of flavor.
It starts with a base of roasted jalapenos and onions that are cooked until browned, and their flavors are emphasized even more.
Along with the hearty canned black beans, these veggies form an exceptional base. Add a couple dashes of spices that you probably already have in your spice rack, tangy fresh lime juice, and fresh herbaceous cilantro, and that’s all, folks. You simply blend it all together until smooth, bake it with some cheese on top, and voila!
I cannot overemphasize who simple this recipe is to make, and you probably already have most of the necessary ingredients in your pantry or refrigerator right now.
If you really want your dip to stand out, make homemade flour tortilla chips to go along with it. The chips have a fantastic crunch that pairs so well with the warm and smooth snack, and the fact that you took the time to fry them yourself really comes through in the flavor.
When you do set this dish out, you can easily reheat it in the oven if you need to. Simply place the dip back in the oven at 400˚F for about 5-10 minutes, until it is warmed through.
Black Bean Jalapeno Dip
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
For the Roasted Vegetables:
2 jalapeno peppers, halved and seeded
1/2 small white onion, roughly chopped
1 tsp olive oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
For the Dip:
1 15-oz can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
Juice of 1 lime
1/2 tsp salt, plus more to taste
1 tsp ground cumin
1/3 cup shredded Mexican blend cheese (optional)*
Homemade tortilla chips, for serving
Preheat oven to 400˚F.
Add jalapenos and white onion to a large bowl with olive oil, salt, and pepper. Toss to coat. Spread the vegetables in an even layer on a rimmed baking sheet. Bake for 15-20 minutes, tossing once halfway through. The onions should be golden and the jalapenos should start to bubble and shrivel. Remove from the oven, and leave it on.
Place the roasted vegetables in the bowl of a food processor with the black beans, cilantro, lime juice, salt, and cumin. Process until smooth.
Transfer dip to an oven-safe 2-cup serving dish. Top with cheese and place on the top rack of the oven. Bake until the cheese is melted, approximately 10 minutes.
Serve immediately, with homemade tortilla chips.
Note: For a vegan version, use dairy-free cheese!
For the Roasted Vegetables:
- 2 jalapeno peppers, halved and seeded
- 1/2 small white onion, roughly chopped
- 1 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
For the Dip:
- 1 15-oz can black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- 1/2 tsp salt, plus more to taste
- 1 tsp ground cumin
- 1/3 cup shredded Mexican blend cheese (optional)*
- Tortilla chips, for serving
- Preheat oven to 400˚F.
- Add jalapenos and white onion to a large bowl with olive oil, salt, and pepper. Toss to coat. Spread the vegetables in an even layer on a rimmed baking sheet. Bake for 15-20 minutes, tossing once halfway through. The onions should be golden and the jalapenos should start to bubble and shrivel. Remove from the oven, and leave it on.
- Place the roasted vegetables in the bowl of a food processor with the black beans, cilantro, lime juice, salt, and cumin. Process until smooth.
- Transfer dip to an oven-safe 2-cup serving dish. Top with cheese and place on the top rack of the oven. Bake until the cheese is melted, approximately 10 minutes. Serve immediately, with homemade tortilla chips.
For a vegan version, use dairy-free cheese!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dips
- Method: Baking
- Cuisine: Appetizers
Keywords: game day, bean dip, snack, jalapeno, cheese
Cooking By the Numbers…
Step 1 – Prep
Preheat oven to 400˚F.
Halve and seed the jalapeno peppers. If you like your dip on the spicier side and you don’t mind seeds, leave them in.
Peel and roughly chop half of a white onion into large chunks.
Drain the black beans in a colander and rinse with cold water.
Remove the stems and chop the cilantro until you have about 1/4 cup.
Measure out all remaining ingredients as listed.
Step 2 – Roast
Add the jalapenos and white onion to a large bowl with the olive oil, salt, and pepper. Toss to coat the vegetables well.
Spread the vegetables in an even layer on a rimmed baking sheet. Bake for 15-20 minutes, tossing halfway through, until the onions are golden and the jalapenos are browned with bubbles in the skin.
Remove from the oven, but leave it on, since you’ll be using it again.
Step 3 – Blend
Add the roasted vegetables to the bowl of a food processor. Add the black beans, cilantro, lime juice, salt, and cumin.
Process the mixture until it is smooth, scraping down the sides as needed.
Step 4 – Bake
Spoon the dip into a 2-cup oven-safe serving dish.
Sprinkle the cheese evenly on top, and place on the top rack of the oven.
Bake for 10 minutes, or until the cheese is completely melted.
Serve immediately, with homemade tortilla chips or your favorite style of corn chips.
What Do I Do with Leftover Dip?
If you end up with any leftovers (which is generally highly unlikely in my experience, but you never know…) you need a way to reuse them so none of that goodness goes to waste.
While you can easily reheat this recipe and enjoy it again as a snack or appetizer, there are other things that you can do with it.
I love using leftover dip as a filling for tacos or quesadillas, either on its own or as a hearty addition to other fillings. You can even spread it on a tortilla as a base for a burrito.
Other fun uses include spreading it on a toasted bun as the base for a delicious torta or sandwich, or as a flavorful burger condiment.
Looking for more homemade options to add to your party spread? Some of my favorite recipes include:
For even more delicious appetizer recipes, visit our full archive here.
What do you think – will you have any leftovers when you make this recipe? Tell us in the comments below, and be sure to come back to rate the recipe once you’ve had a chance to try it!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on August 4, 2010. Last updated: July 29, 2021 at 13:22 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.