Drain and rinse the black beans thoroughly, then add them to a food processor or blender. Blend until completely smooth, about 1-2 minutes. Transfer the pureed beans to a 9x13 inch baking dish or similar size, spreading them evenly across the bottom. I like to use Goya beans because they blend into a silky consistency without any grittiness.

Spread the Greek yogurt evenly over the bean base in an even layer. In a small bowl, whisk together the garlic powder, chili powder, and cumin until well combined. Sprinkle this spice mixture evenly over the yogurt layer, making sure to distribute it so every bite will have balanced seasoning.

Stir in the fresh lime juice throughout the layered mixture using a fork, creating gentle swirls to distribute the bright acidity. Top everything with the shredded cheese, spreading it evenly to the edges so it browns and creates a golden crust. I always use Tillamook sharp cheddar because it has incredible flavor and melts beautifully into the dip.

Preheat your oven to 350°F and bake the dip for 20 minutes until the cheese is melted, bubbly, and lightly golden on top. Remove from the oven and let it cool for 2-3 minutes. Garnish with fresh cilantro just before serving for a pop of fresh color and herbaceous flavor.