Bean Dip Plate Recipe

Prepare beans

Drain and rinse the canned black beans thoroughly. If you want extra creaminess, reserve 2 tablespoons of the canned liquid before rinsing.

In a food processor or high-speed blender, combine the drained black beans, roasted red bell pepper, chopped red onion, cilantro, lime juice, ground cumin, smoked paprika, black pepper, kosher salt, and 1 tablespoon of olive oil.

Pulse 6–10 times until the mixture is mostly smooth but still has some texture. Scrape down the sides as needed.

While blending, add the remaining 1 tablespoon olive oil and up to 2 tablespoons water (or reserved bean liquid) a little at a time to reach a thick but spreadable consistency. Taste and adjust salt, lime, or spices as needed.

Transfer the dip to a serving bowl and smooth the top with the back of a spoon.

In a small heavy-bottomed saucepan set over low heat, combine the cubed processed cheese and milk. Stir constantly until the cheese has melted and the mixture is smooth, about 3–5 minutes.

Stir in the chopped pickled jalapeños (or jalapeño salsa), the minced chipotle in adobo, and 1/2 tablespoon lime juice. Keep warm on very low heat, stirring occasionally. If the queso becomes too thick, thin with a splash of milk.

Taste and adjust heat or acidity — add more jalapeño or chipotle for spice, or a squeeze more lime to brighten.

Dice the avocado and toss gently with a small pinch of salt and a few drops of lime juice to prevent browning.

Halve the cherry tomatoes (or dice the roma) and thinly slice the red onion if not already prepared. Chop additional cilantro for garnish.

Spoon the black bean dip onto a shallow platter or a wide shallow bowl, creating a slight well in the center for the queso drizzle.

Drizzle the warm spicy queso over the center of the bean dip in a starburst or zigzag pattern (use as much as desired).

Scatter the diced avocado, cherry tomatoes, thin red onion slices, and chopped cilantro over the top, arranging for color contrast and even distribution.

Place tortilla chips and any sliced veggies (mini bell peppers or cucumber rounds) around the dip. Serve immediately so the avocado stays fresh and the queso remains warm.

Provide small serving spoons or a spreader so guests can scoop dip onto chips. Leftover dip keeps covered in the refrigerator for up to 3 days; reheat queso separately before serving.