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California Cheesy Black Bean Dip

California Cheesy Black Bean Dip

17 appetizer-sized servings (about 2 3/4 cups)

  • 2 tablespoons vegetable oil
  • 1 cup diced white onion
  • 1 tablespoon finely chopped garlic
  • 1 or 2 tablespoons canned diced jalapeño peppers (adjust to your taste preference)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 1/2 cups (6 ounces) pre-shredded California Mozzarella or California Monterey Jack
  • 1/2 cup sour cream
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (2 ounces) crumbled California Cotija (or substitute crumbled California cow's milk Feta)
  1. In a medium skillet, heat oil over medium heat. Add onion, garlic and jalapeño peppers; sauté until onions are soft, about 5 minutes.
  2. Add the beans and smash with the back of a ladle or large spoon until softened and heated through, another 2-3 minutes.
  3. Remove from heat and stir in pre-shredded Mozzarella or Monterey Jack, sour cream, cumin and cayenne pepper, stirring until cheese is melted. Season with salt and pepper to taste.
  4. Transfer to a serving dish and sprinkle Cotija cheese on top. Serve warm or at room temperature with chips and vegetables.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,