Drain and rinse the beans. In a blender or food processor, combine the beans, garlic, pepper, lime juice, cumin, and salt. Blend, then add the olive oil and blend until smooth.

Divide into ramekins, small cast irons, or other oven-safe bowls. You could also bake this in one bigger dish or cast iron. The two I used in these photos are each 5 inches in diameter. The recipe above makes about 1 3/4 cups dip, so just choose a baking dish (or dishes) that can accommodate.

Top with shredded cheese and bake at 400°F for 10-12 minutes.