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Easy Black Bean Mummy Taco Dip Recipe

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A quick and easy Halloween-inspired taco dip made with creamy black beans, cream cheese, and sour cream bandages. Perfect for parties, weeknights, and game days, this vegetarian crowd-pleaser comes together in under 20 minutes.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1 cup sour cream (full-fat preferred)
  • 1 packet taco seasoning (or 2 tablespoons homemade)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup sour cream (for bandages)
  • 2 black olive slices (for eyes)
  • Tortilla chips for serving
  • Optional garnishes: diced tomatoes, sliced jalapeños, fresh cilantro

Instructions

  1. Preheat oven to 375°F (190°C). Let cream cheese sit out to soften if not already done.
  2. In a medium bowl, beat softened cream cheese with 1 cup sour cream until smooth using a hand mixer on medium speed for about 30 seconds. Add taco seasoning and mix until combined and uniform pale orange.
  3. Gently fold in drained and rinsed black beans with a spatula. Leave about a quarter of beans slightly smashed for creamier texture; do not overmix.
  4. Transfer mixture to a 9-inch pie plate or small baking dish and spread evenly to about 1 inch thick. Smooth the top with the back of a spatula.
  5. Sprinkle shredded Mexican blend cheese evenly over the top.
  6. Bake for 10-12 minutes until cheese is melted and bubbly around the edges. For more browning, broil 1-2 minutes at the end, watching carefully.
  7. While dip bakes, spoon remaining 1/2 cup sour cream into a piping bag or zip-top bag. Snip a tiny corner off the bag.
  8. Once dip is out of the oven, place two olive slices near the top center, about 2 inches apart, for the mummy’s eyes.
  9. Pipe thin horizontal lines of sour cream across the dip, wrapping around the eyes. Leave a gap around the olives so eyes are visible. Use 5-6 lines spaced about 1/2 inch apart.
  10. Serve immediately with tortilla chips. If serving later, cover loosely with foil and keep warm in a 200°F oven for up to 30 minutes.

Notes

Let cream cheese sit out for 20 minutes before starting to avoid lumps. For a dairy-free version, use vegan cream cheese and plant-based sour cream. For gluten-free, check taco seasoning label. The dip tastes even better the next day as flavors meld. To make ahead, assemble without sour cream bandages up to 24 hours in advance, refrigerate, then bake and add bandages before serving.

Nutrition

Keywords: black bean taco dip, mummy dip, Halloween appetizer, easy taco dip, vegetarian dip, game day snack, quick appetizer

Find it online: https://tablemira.com/easy-black-bean-mummy-taco-dip-recipe/