Introduction

This Healthy Easy Bean Dip is a flavorful and nutritious snack perfect for gatherings or a quick appetizer. Made with creamy black beans and a touch of spice, it’s simple to prepare and delicious served warm with chips or veggies.

The image shows a close-up of a white dish filled with a creamy, melted cheese and ground beef dip. The dip has a light brown and beige color from the cooked ground beef mixed with creamy white and golden melted cheese on top. A white tortilla chip is being held by a woman's hand with bright red nail polish, dipping into the middle of the dish where the cheese and beef mixture is thick and gooey. The surface underneath the dish is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1.5 cups cooked black beans, drained and rinsed (15 oz can)
1/3 cup non-fat Greek yogurt
1/4 teaspoon salt (optional)
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon lime juice
1 tablespoon fresh cilantro leaves (optional)
1 tablespoon water (optional)
3/4 cup cheddar cheese

Instructions

Step 1: Preheat the oven to 450°F (230°C).
Step 2: Combine olive oil, black beans, Greek yogurt, salt, cumin, chili powder, lime juice, and cilantro in a food processor or blender. Blend until smooth. Add 1-2 tablespoons of water if needed to reach a smooth, creamy consistency without making it watery.
Step 3: Pour the bean mixture into a baking dish (8.5 x 6.5 inches or 8 x 8 inches work well). Evenly sprinkle the cheddar cheese over the top.
Step 4: Bake for 15 minutes until the cheese is bubbling. For a golden, melted cheese top, broil for an additional 1-2 minutes, watching carefully to avoid burning.

Tips & Variations

Use pepper jack cheese for a spicier version of this dip.
Add a minced jalapeño or a pinch of smoked paprika for extra heat and smokiness.
Serve with fresh tortilla chips, sliced veggies, or warm pita bread for dipping.
For a dairy-free option, substitute Greek yogurt with a plant-based alternative and use vegan cheese.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. If reheating in the oven, cover with foil to prevent drying out.

How to Serve

A rectangular white ceramic baking dish holds a baked casserole with about two visible layers. The bottom layer is a browned mixture with a somewhat grainy texture and soft, mottled shades of brown and orange. The top layer is melted cheese that is pale yellow and white, with some small golden spots where it has browned slightly. The edges of the casserole are darker and more cooked, curling slightly along the sides of the dish. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans straight from the can?

Yes, just be sure to drain and rinse the beans thoroughly to remove excess sodium and improve the flavor and texture of the dip.

Is this dip suitable for meal prep?

Absolutely! This bean dip can be made in advance, stored in the fridge, and reheated whenever you need a quick snack or appetizer.

Healthy Easy Bean Dip Recipe

Print Recipe

★★★★★

4.4 from 58 reviews

This Healthy Easy Bean Dip is a creamy, protein-packed appetizer made with black beans, non-fat Greek yogurt, and a blend of spices. Topped with melted cheddar cheese and baked until bubbly, it’s perfect for parties, snacks, or a nutritious addition to your meal.

Author: Marco
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Main Ingredients

1 tablespoon olive oil
1.5 cups cooked black beans, drained & rinsed (15 oz can)
1/3 cup non-fat Greek yogurt
1/4 teaspoon salt (optional)
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 tablespoon lime juice
1 tablespoon fresh cilantro leaves (optional)
1 tablespoon water (optional)
3/4 cup cheddar cheese

Instructions

Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for baking the dip.
Blend Ingredients: In a food processor or blender, combine the olive oil, black beans, non-fat Greek yogurt, salt (if using), cumin, chili powder, lime juice, and cilantro (if using). Blend until smooth. Add 1 to 2 tablespoons of water if needed to achieve a slightly smooth but not watery consistency.
Prepare Baking Dish: Pour the blended bean mixture into an 8.5 x 6.5 inch baking dish or an 8×8 inch dish, spreading evenly.
Add Cheese: Sprinkle the cheddar cheese evenly over the top of the bean dip.
Bake the Dip: Bake in the preheated oven for 15 minutes until the cheese is melted and bubbling.
Optional Broil: For extra melted and browned cheese, broil the dip for 1 to 2 minutes, watching carefully to prevent burning.
Serve: Remove from oven and serve warm with chips, veggies, or use it as a flavorful spread.

Notes

You can adjust spices like chili powder and cumin to taste for more or less heat and earthiness.
If you want a thinner dip, add water gradually while blending to reach desired consistency.
Using non-fat Greek yogurt adds creaminess and protein without extra fat.
Optional cilantro adds fresh herbal notes; omit if you prefer.
This recipe works well with canned beans for convenience; just drain and rinse well.
Baking time may vary slightly based on your oven; watch the cheese bubbling as a key indicator.
Broiling is optional but enhances cheese texture and appearance.

Keywords: bean dip, healthy dip, black bean dip, easy appetizer, baked dip, Greek yogurt dip, vegetarian snack