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Meaty beans, salty cheese, creamy avocado and good tomatoes. This Black Bean, Tomato, Avocado and Cotija Cheese Dip is a cinch to make and perfect for parties. Perhaps even the spooky ones right around the corner.
Things I like: Early autumn, when the leaves begin to change colors and wearing sweaters is a novelty. Steamy cups of hot cider and hot cocoa. Apple picking. Halloween parties.
Yes, especially that last one.
I can’t recall the last time I threw a Halloween party, but goodness — I love them. The costumes, the treats, the mystery of nightfall. As a little girl, Halloween parties were such a joy. Between dunking for apples and heading all through the neighborhood for candy, it provided a special fun.
And the decorations didn’t hurt either. My family would cover a lamppost in a sheet and put a mask on it, giving an eerie entrance to our home.
Pumpkins, orange and black linens, a few cobwebs — it’s easy to transform your table (or house!) into a spooky Halloween oasis.
And then there’s the food. Anything you can do to give it an edge helps. Like using black or holiday-shaped bowls.
This dip, filled with black beans, avocado, cilantro, lime and Cotija cheese is given a flavor kick by RO*TEL Original Diced Tomatoes & Green Chilies. The bold, adventurous flavor of the tomatoes turn this dip from plain to wow. And add in some of your favorite hot sauce and it’s a sure party spread winner.
Won’t you dare to dip?
How to make this Black Bean, Tomato, Avocado and Cotija Cheese Dip
Gather your ingredients. This calls for two cans of RO*TEL® Original Diced Tomatoes and Green Chilies, plus black beans, avocado, lime, cilantro, Cotija cheese, hot sauce and other seasonings.
Mix all of the ingredients together.
But here’s the important part: Add the hot sauce last. And add only as much as you want. For me, that means more than a few shakes (I like it to have a kick). For you, that might mean 4 or 5 shakes (if you like it to be not that spicy).
Taste it and adjust the other seasonings, as desired. Then, once you’ve reached maximum flavor, sprinkle it with a little extra Cotija cheese. Then it’s ready to serve.
Are you familiar with Cotija cheese? It’s made with cow’s milk and has a consistency similar to feta but a flavor closer to a salty ricotta. (Feta is made with sheep’s milk.) It’s excellent on street tacos, sprinkled on refried beans or served over enchiladas. And in this dip, it adds dimension to the flavor.
Psst! That’s a shoppable image! Click on it to try it.
This can be made up to two days in advance and stored in an airtight container in the fridge. Aren’t make-ahead recipes the best?
Oh, and one more thing: Don’t forget the tortilla chips for your Black Bean, Tomato, Avocado and Cotija Cheese Dip.
Otherwise, how will you dig in?
PS – All the ingredients, including the RO*TEL and Cotija cheese can be found in many Walmart stores. You’re welcome. Also, for more Halloween inspiration, check out the Dare to Dip page.
- 2 cans RO*TEL® Original Diced Tomatoes and Green Chilies, drained
- 1 15.5-oz can black beans, drained and rinsed
- 1 avocado, cored, peeled and diced
- 1/2 cup Cotija cheese, crumbled, plus extra for sprinkling
- 1 lime, juiced
- 2 tbsp minced cilantro
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- Hot sauce, to taste
- In a medium mixing bowl, add the RO*TEL, black beans, avocado, Cotija cheese, lime juice, cilantro, salt and pepper. Stir well to combine.
- Add hot sauce, a little at a time, until you reach desired flavor and spiciness. Adjust seasonings as desired.
- Transfer to a serving bowl. Serve immediately or chill until ready to serve.
- Serve with thick corn tortilla chips for dipping.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.