5.0 from 21 votes
Skillet Black Bean Queso Dip
Everyone loves this easy cheesy black bean queso dip! Bold black beans and cheesy pepper jack are a match made in dipping heaven. We love it with crunchy tortilla chips and as a base for the most EPIC quesadilla!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 32 servings
Calories: 68 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
- ¾ cup Tomatillo Salsa Verde
- 15 oz vegetarian refried black beans (1 can)
- 8 oz cream cheese
- ¼ tsp cayenne pepper
- ⅛ tsp salt
- 8 oz Pepper Jack cheese, freshly grated plus a few extra ounces for topping
- 1 oz grated mozzarella for topping
- ¼ tsp red pepper flakes for topping [deliciously spicy + optional!]
- ¼ tsp Dried parsley for topping
- tortilla chips and veggies for dipping
Instructions
- Pre-heat oven to 350 degrees F.
- Take out pepper jack cheese and cream cheese ahead of time and allow to soften.
- Next combine your beans and green salsa in a well-seasoned cast iron skillet and bring to medium heat on your stove top, stirring frequently.
- Add softened cream cheese, salt, and cayenne pepper, and mix thoroughly.
- Once the beans are hot and the cream cheese has fully melted, slowly add freshly grated pepper jack cheese, stirring constantly to incorporate.
- Top with extra pepper jack, grated mozzarella cheese, parsley and red pepper flakes, and bake at 350 degrees F for 10-15 minutes or until hot and bubbly!
- To make the cheese bubbly and golden, switch your oven to broil on high for just a minute or so [keep an eye on it to prevent burning]
- Dig in right away and store leftovers for up to 4 days in a covered bowl. May be reheated in the oven or microwave. Enjoy!
Cup of Yum
Notes
- Recipe yields 4 cups of dip, perfect for your next party or potluck!
- This dip great the first day AND the following day! Feel free to make in advance or squirrel away leftovers for later. It's also amazing as the base for a toasty quesadilla.
- No cast iron skillet? No problem! You can make the dip in your favorite pot or pan and then transfer the mixture to a baking dish for the final step, basically grab any oven-safe dish that doubles as a serving dish and you're good to go!
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Calories
68kcal
(3%)
Carbohydrates
3g
(1%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
15mg
(5%)
Sodium
165mg
(7%)
Potassium
67mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
199IU
(4%)
Vitamin C
1mg
(1%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32servings
Amount Per Serving
Calories 68
% Daily Value*
| Calories | 68kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 165mg | 7% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 199IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.