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Ingredients
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Bean base
Cheesy layer
Toppings & garnish
Method
Bean base
- 1
Rinse and drain beans
Drain and rinse the black and pinto beans in a colander under cold running water until liquid runs clear. Shake off excess water.
- 2
Sauté aromatics
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the finely chopped onion and sauté 5–6 minutes until soft and translucent. Add the minced garlic, ground cumin, and chili powder and cook 30–45 seconds until fragrant.
- 3
Combine and mash
Add the rinsed beans to the skillet, stir to combine and cook 2 minutes to warm through. Transfer the bean mixture to a bowl or food processor. Add salt, black pepper, and lime juice. Use a potato masher for a chunky dip or pulse in a food processor 6–8 times until you reach a slightly coarse but spreadable texture. Taste and adjust salt or lime as needed.
Cheesy layer
- 4
Prepare cheese mixture
In a medium bowl, beat the softened cream cheese until smooth. Stir in the sour cream, shredded cheddar (reserve 1/4 cup for topping), and chopped pickled jalapeño if using. Mix until well combined and creamy.
- 5
Assemble layers
Spread the mashed bean mixture in an even layer in a 9-inch (or similar) shallow baking dish. Dollop the cheese mixture over the beans and gently spread into an even layer on top of the beans.
- 6
Bake to meld
Preheat the oven to 375°F (190°C). Sprinkle the reserved 1/4 cup shredded cheddar over the top. Bake the assembled dip for 12–15 minutes until cheese is melted and edges are bubbly. For a browned top, place under the broiler 1–2 minutes while watching closely.
Toppings & serving
- 7
Remove the dish from the oven and let rest 3–5 minutes. Top with diced tomato, sliced green onions, and chopped cilantro. Serve warm with tortilla chips or crudités for dipping.
- 8
Storage: Cool to room temperature, cover, and refrigerate up to 3 days. Reheat in a 350°F (175°C) oven until warmed through or microwave in short intervals, stirring between, until hot.