Hot Black Bean and Corn Dip
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10+ servings
A super easy dip that can be made ahead of time, perfect for parties!
  • 1 (15 oz) can sweet yellow corn, drained
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (10 oz) can Rotel diced tomatoes with green chiles (of whatever spice level you prefer), drained
  • 1 (8 oz) brick cream cheese (full or reduced fat), softened and diced into 1” chunks
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ⅛ tsp cayenne pepper
  • 1 cup shredded Mexican blend cheese, divided
  1. Preheat oven to 350° F. In a large bowl, combine all ingredients (except ½ cup of the shredded cheese). Stir well to combine.
  2. Pour the mixture into a 2 quart baking dish and spread evenly. Top with remaining ½ cup shredded cheese.
  3. Bake uncovered for 25-30 minutes, or until the cheese on top has melted and the mixture is bubbly.
  4. Remove from oven and serve with homemade chips, while hot!
Recipe by hOhm Cooking at