Ingredients
Vegetables and Beans
- 1 tablespoon olive oil
- 1/2 yellow onion, peeled and diced
- 1/2 red bell pepper, cored and diced
- 15 ounces canned black beans, drained and rinsed
- 2 cloves garlic, minced
- 10 ounces Rotel tomatoes, drained
- 10 ounces frozen chopped spinach, thawed and thoroughly dried
Spices and Seasonings
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
Dairy and Cream
- 1/3 cup mayonnaise
- 4 ounces cream cheese, softened
- 1 cup sharp cheddar cheese, shredded, divided
- 1 cup pepper Jack cheese, shredded, divided
- 1/3 cup sour cream
Garnishes
- Avocado, pitted and diced
- Tomatoes, diced
- Cilantro or parsley, finely chopped
Instructions
- Preheat oven: Set your oven to 350 degrees F to prepare for baking the dip later.
- Sauté vegetables and beans: Heat the olive oil in a 12-inch oven-proof skillet over medium-high heat. Add diced onion and sauté for about 3 minutes until softened. Then add red bell pepper, black beans, and minced garlic, cooking for an additional 2 minutes.
- Add tomatoes, spinach, and spices: Stir in the drained Rotel tomatoes, thawed spinach, chili powder, cumin, salt, smoked paprika, dried oregano, cayenne pepper, and mayonnaise. Mix well and heat through until the spinach is warmed evenly.
- Melt cheeses and combine sour cream: Lower the heat to low, then add softened cream cheese and stir until melted. Next, incorporate half of the sharp cheddar and half of the pepper Jack cheese, stirring continuously until fully melted. Finish by mixing in sour cream until smooth and combined.
- Top and bake: Sprinkle the remaining sharp cheddar and pepper Jack cheeses evenly on top of the dip. Place the skillet in the oven and bake for 20 minutes. Then switch to broil for 1-3 minutes, watching closely until the cheese topping becomes golden and bubbly.
- Garnish and serve: Remove the skillet carefully from the oven. Garnish with diced avocado, fresh tomatoes, and chopped cilantro or parsley if desired. Serve warm with tortilla chips for dipping.
Notes
- Ensure the frozen spinach is thoroughly dried to avoid excess moisture in the dip.
- Use an oven-proof skillet for easy transfer from stovetop to oven.
- Adjust cayenne pepper to taste for spiciness.
- Best served warm right after baking for optimal flavor and texture.
- This dip can be made ahead and reheated gently in the oven before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
