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Chili Cheese Black Bean Dip

A creamy, spicy dip made with melty cheeses and black beans, perfect for gatherings.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, Tex-Mex
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups prepared chili or 2 cans A thicker chili is preferred.
  • 1 block cream cheese Start with room temperature for easy melting.
  • 3 oz. Velveeta cheese Can substitute with a mix of cheddar and Monterey Jack.
  • 1 can black beans Rinse and drain before adding.
  • to taste chili powder Add gradually for desired spice level.
  • to taste cumin To enhance flavor.
  • to taste cayenne Season carefully to avoid excess heat.
  • for topping cilantro Chopped, for garnish.
  • for dipping tortilla chips For serving.

Method
 

Preparation
  1. Place cream cheese, Velveeta, and prepared chili in a microwaveable safe bowl.
  2. Microwave in short bursts until the cheeses melt and you can stir them together.
  3. Stir well until the mixture is smooth and blended.
  4. Add the black beans and season with chili powder, cumin, and cayenne to taste.
  5. Transfer the dip to a mini crockpot or a serving bowl to keep warm.
  6. Top with chopped cilantro and serve with tortilla chips.

Notes

Store leftovers in an airtight container. Will keep in the fridge for 3-4 days or freeze for up to 2 months. Reheat gently.