“He guides the humble in what is right and teaches them his way. . . ” Psalm 25:9

Black Bean Queso Dip is a one pot appetizer that is full of meat, cheese and the star ingredient- black beans.

So Let Me Tell You About it. . . 

My Black Bean Queso Dip is my variation of the time-honored Rotel Cheese Dip.  Of course, as usual I have to make this dip ‘my own’.

I remember making this cheese dip ages ago, but for some reason I stopped.  I have no idea why, but it was never a regular at my parties or get-togethers.

A few years ago I was having family over for Mexican dinner and wanted to have queso to go with the guacamole and salsa I was serving for appetizers.  Out of nowhere, I remember this cheese dip but I wanted to make something that was better than the already delicious queso.

I played around with some ingredients that I had in my pantry and viola!  My Black Bean Queso Dip es muy bueno!

The ‘Special Ingredients’ . . . 

Actually, the special ingredients in this queso is that each one makes it top-notch.

Processed cheese (velvetta) is exactly what it says it is.  It comes in a box and is located with the other canned cheeses like parmesan (the green can). It does not need to be refrigerated until you open it.  If there is any cheese remaining it does need to be refrigerated.

Rotel Diced Tomatoes & Green Chilis comes in a can and is located where you would find other canned tomatoes, tomato sauce and paste.  Rotel comes in a few different varieties from mild to hot.  I use the original in this Black Bean Queso Dip because I like the classic taste it brings.  Feel free to use any flavor you desire.

Black Beans are found on the aisle with the canned vegetables.  Black beans are a great source of protein and are usually low in calories.  Make sure you drain and rinse the beans before adding them to the Black Bean Queso Dip so you won’t have a strange looking queso.

Taco Seasoning is typically a  blend of chili powder, cumin, garlic powder, paprika, onion powder and salt.  The seasoning adds another layer of flavor to the queso.  Use store bought or your favorite homemade blend.

Other Uses for Black Bean Queso Dip . .  .

This recipe makes a good amount. Enough for 12 servings + but if you happen to have leftovers here are a few ideas to not let it go to waste: 

Add a few tablespoons to a flour tortilla, sprinkle with some shredded cheese, top with another flour tortilla and brown in a skillet to make a quesadilla.  😋

Top some of the queso on a baked potato with a dollop of sour cream and green onions.  Instant dinner!!!

Add some cooked rice and a little milk (to thin out the mixture) and serve with a green vegetable or salad for a quick lunch or weekday dinner.

However you serve it, it’s going to be fantastic!

What Do You Need to Make Black Bean Queso Dip?

You will need a large saucepan or dutch oven, a mixing spoon, can opener, colander, cutting board, knife, serving bowl and the following ingredients:

Mama Fawn’s Tips . . . 

•  Ground turkey or chicken can be substituted for ground beef.
• For a meatier queso dip, cook up a pound of meat.
• Use store bought or homemade taco seasoning.
• Cubing the cheese lets it melt quicker.
• Want a spicier queso?  Use the spicy diced tomatoes and chilis.
• Make sure you drain and RINSE the black beans or you will have muddy looking queso.  It will still taste okay but it won’t look as appetizing.
• Omit the meat altogether if you want a meatless queso.  The black beans will still make it a hearty dip.
• I use my small crock pot to keep it warm while serving.