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Cheesy Black Bean Dip | This is my copycat recipe of the bean dip at Trejo’s Tacos. Creamy, savory, cheesy, little sweet, and little citrusy. #blackbean #copycatrecipe #trejostacos #beandip #cheese #cotija #jalapeno #lime #appetizer #appetizerrecipe #makeahed #dinner #partyfood | The Missing Lokness
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Cheesy Black Bean Dip

Makes about 2 cups
Course Appetizer
Cuisine American
Keyword appetizer dip, black bean dip, cheesy bean dip, copycat recipe, creamy bean dip, game day appetizer, make ahead appetizer, party food, Trejo's Tacos Cheesy Bean Dip copycat
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 4 people
Author Lokness

Ingredients

  • 1 - 2 jalapeno(s)
  • 2 tablespoons vegetable oil
  • 2/3 large onion (sliced)
  • ½ green bell pepper (seeds removed and sliced)
  • 1 garlic glove (peeled and smashed)
  • 1 can black bean (15 ounce)
  • ounces Monterey Jack cheese (shredded)
  • ½ - 1 ounce Cotija cheese, plus more for topping
  • ½ cup water
  • 1 tablespoon crema or sour cream (optional)
  • Zest of 1 lime

Instructions

  • For the jalapeno(s), washed and pat them dried. Prepare a large heatproof bowl and cover with a plastic wrap. Turn the heat to medium on the gas stove, place 1 jalapeno on the metal grate on the open flame. Let it roast until the skin is charred and blackened on all sides, rotating with a metal tongs or long metal skewer. Place the roasted jalapeno in the prepare bowl and cover the bowl securely with the plastic wrap. Set aside for 15 minutes. It will create steam inside the bowl and make it easy to remove the charred skin. If using 2 jalapenos, repeat the steps with the 2nd one.
  • In a large skillet over medium heat, warm the oil. Add onion and bell pepper. Sauté until soften and golden brown, about 15 minutes, stirring occasionally. Try not to brown too much. If needed, add a teaspoon of water to prevent browning. Stir in the garlic and cook for 1 more minute.
  • Place the jalapeno(s) on a chopping board, rub the charred skins off the jalapeno with your fingers. Remove the stem with a knife and cut the jalapeno(s) in half lengthwise. Remove the seeds and roughly chop the jalapeno(s). Place in a small bowl.
  • In a blender or food processor, add ½ cup water, the onion mixture, black beans ( with the liquid), Monterey Jack cheese, ½ ounce cotija cheese, and 1 jalapeno. Blend until pretty smooth. If needed, add a little bit more water, so the machine can blend easier. Taste and check to see if it’s spicy and cheesy enough. Add more jalapeno and cotija cheese if needed. If it’s salty enough, do not add more cotija cheese. Blend until smooth, about 2 - 3 minutes.
  • In a medium pot, pour in the bean dip. Bring to a simmer over medium-high heat. Once simmering, turn the heat down to medium-low and cook until slightly thickened, about 25 minutes, stirring occasionally. Season with salt if needed. The dip will thicken more as it cools.
  • Transfer the dip to a serving bowl. Stir in the crema or sour cream if using. Crumble some cotija cheese and sprinkle on top. Zest the lime over the dip and tortilla chips. Serve warm.

Notes

  1. This recipe makes about 2 cups of dip, which is enough to serve 4 people. 
  2. For the jalapeno, 1 seems to be pretty mild and barely noticeable. I think 1½ would be a good mild. If you like something hot, definitely go for at least 2. But always start with little first and add more as it goes.
  3. When I’m working with jalapeno, I always wear gloves to prevent chili burn on my hands.
  4. If you don’t want to roast the jalapeno on open flame, you can do it in the oven with the broiler. Cut the jalapeno in half lengthwise, remove the seeds and lay skin side up on a baking sheet lined with aluminum foil. Broil for just a few minutes until mostly charred. Remove from oven and place in a bowl and cover with plastic wrap for 15 minutes. Then rub off the charred skin on the jalapeno with your fingers. They’re ready to be used at this point.
  5. The saltiness level of cotija cheese can be different depends on brands. Start with just ½ ounce, then add more after tasting.
  6. Lime zest add a nice aromatic and citrus taste to the dip and chips. Definitely a must. Zest the lime just before serving.
  7. Leftover dip can be stored in an airtight container in the fridge for up to 3 days.