Cheesy Bean Dip
Warm dips took me a while to come around to. I’d tried that famous spinach and artichoke one somewhere along the way, but that was about it. Side note: I still struggle a little with mayonnaise-based dips served warm. Best not to think too hard about warm mayonnaise.
This one, though, is a keeper. Think of it as a deconstructed nacho dip — everything you love, baked until molten and scoopable. Like nachos, it’s really a template, not a rulebook. No black beans? Use whatever tinned beans are in the cupboard. Too tired for extra veg? Skip them. Need your daily garlic hit? Go wild.
ingredients
- 300g jar of salsa (choose your preferred chilli heat)
- 400g tin of black beans, drained
- optional – half a capsicum diced, half a red onion, grated or fresh tomato, diced
- 1 cup grated cheese – something good for melting like a mozzarella mix
- corn chips/pita chips to serve
Combine the salsa, black beans, and any optional vegetables in a shallow ovenproof dish. Give it all a good stir so everything is evenly coated. Top generously with grated cheese. The more melt, the better.
Bake in a 190°C oven for 10–15 minutes, or until the dip is hot and the cheese is bubbling and golden.
Serve immediately with corn chips, pita crisps, or whatever you’ve got handy for scooping. Eat it straight from the dish, before anyone else gets their share.