Made Several Times · Personal Variation
Easy Bean Dip
A baked black bean and cheese dip. The original includes salsa, but the Hungry Canary cook has made it several times without salsa because she doesn't like it.
- Prep
- 5 minutes
- Bake
- 20–30 minutes
- Servings
- 6 (source estimate)
Ingredients: Tried No-Salsa Version
- 1 can black beans
- 1 (8-ounce) block cream cheese
- 1 tablespoon taco seasoning
- 1 cup shredded cheddar cheese
Original Recipe Difference
The printed recipe additionally calls for ½ cup salsa. It is intentionally omitted from the variation above.
Directions
- Preheat oven to 350°F.
- Combine black beans, cream cheese, and taco seasoning in a food processor or blender until mixed. For the original recipe, blend in the ½ cup salsa too.
- Stir in the shredded cheddar cheese.
- Spread into an 8 × 8-inch baking dish.
- Bake for 20–30 minutes, until hot and bubbling.
From the Hungry Canary Kitchen
Tested variation: The cook has prepared this dip several times and always skipped the salsa because she does not enjoy salsa. No other changes have been reported. The recipe creator confirms that a full block of cream cheese means 8 ounces unless another size is explicitly indicated.
Source & Nutrition
Collected from A Home to Make: Easy Bean Dip Recipe. The source's printed nutrition estimate is for the original salsa-containing recipe, not this modified version: approximately 168 calories, 8 g fat, 15 g carbohydrates, 5 g fiber, 1 g sugar, and 9 g protein per serving (6 servings). Nutrition for the no-salsa variation has not been recalculated.