This cheesy spicy black bean avocado dip might be one of the easiest, and most versatile recipes I’ve ever made.
I love food that’s a hot mess. Food that is spreadable, dippable, and just makes you feel happy when you eat it. Hot mess food is rarely pretty to look at, certainly doesn’t photograph well, but it’s incredibly delicious and that totally makes up for it.
This is a perfect dip for your Halloween party tonight, or for your football watching party on Saturday, Sunday, or Monday. Not only is this a dip, it’s also a side dish (think cheesy refried beans), it’s also perfect for spreading on tortillas for your fajitas or burritos.
While I was playing around with recipes for my California Avocados post this month, I started playing around with my avocados, and I might have had a bit too much fun…
Did you know you can DECORATE with Avocados? Just use a little paring knife, carve out the eyes, nose, and mouth; set it aside and let time and oxygen do their work. After a day or so – it starts to look rather creepy, my kids love them. There may be a few of these strategically placed around our house. 🙂
I might have gotten a wee bit carried away with another avocado when I was making the Best Damn Guacamole Ever and putting it out for the party, too. #sorrynotsorry
You didn’t know avocados were so versatile, did you?
If you want some more spooky, ghoulish, and creatively delicious ways to use Avocados this Halloween season; check out these yummy recipes from my fellow California Avocado Ambassadors:
Devilish Avocado Sriracha Deviled Eggs from Cookin’ Canuck
Pumpkin Guacamole from I Wash, You Dry
Black Bean Avocado Soup from Average Betty
Buttermilk Avocado Ranch Dip from Created by Diane
FrankenGuac from Dine and Dish
Devilishly Delicious Spicy Black Bean, Avocado Dip
- 2 15 oz cans black beans, drained
- 2 medium California Avocados seed removed
- 2 teaspoons ground cumin
- 1 Tablespoon cilantro
- 1 medium jalapeno seeds removed
- juice of 1 lime
- 2 Cups mixed shredded cheeses
Preheat oven to 350 °F
Put the beans, avocados, cumin, cilantro, jalapeno, and lime juice into a food processor and blend until smooth
Pour into an oven safe dish, top with cheese, cover with foil and bake 20 minutes
Remove the foil and bake another 5 minutes, or until the cheese is bubbling and brown around the edges
Rachel's NotesYou can leave the seeds in the jalapeno if you like the bite!
This can be eaten as a dip, a side dish, spread on tortillas for fajitas or burritos
Disclosure: I have a long-term compensated relationship with California Avocados. All opinions are my own. For more creative and delicious ways to use California Avocados visit their website!
Y’all have to pop over the the California Avocado Commission blog and see my recipe for this Ghoulish Graveyard Avocado Cheesecake !