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Cheesy Skillet Bean Dip


  • 2 packages (30 ounces) Better BeanⓇ Cuban Black Beans - or your favorite
  • 1 cup prepared salsa
  • 1 cup sour cream
  • 2 cups shredded Cheddar cheese (8 ounces), divided
  • 1 Roma tomato, diced
  • 3 green onions, thinly sliced
  • 1 jalapeño, thinly sliced
  • Chopped cilantro
  • 1 bag (16 ounces) Garden of Eatin’Ⓡ Blue Corn Tortilla Chips


Note: To make this dip vegan, substitute vegan sour cream for the sour cream and vegan Cheddar for the Cheddar.

  1. Preheat oven to 425℉.
  2. In a medium bowl stir together beans, salsa, sour cream, and 1 cup cheese and transfer to an 8 or 9” ovenproof skillet (preferably cast iron). Sprinkle with remaining 1 cup cheese.
  3. Bake until cheese is melted and dip is heated through, about 15 minutes.
  4. Top with tomato, green onion, jalapeño, and cilantro and serve with tortilla chips.

Serving Size:

8-10 Servings

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