Hot Black Bean and Corn Dip
Author: Stephanie @ macaroniandcheesecake.com
Recipe type: Appetizer
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 10+ servings
- 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
- Preheat oven to 350° F. In a large bowl, combine all ingredients (except ½ cup of the shredded cheese). Stir well to combine.
- Pour the mixture into a 2 quart baking dish and spread evenly. Top with remaining ½ cup shredded cheese.
- Bake uncovered for 25-30 minutes, or until the cheese on top has melted and the mixture is bubbly.
- Remove from oven and serve with homemade chips, while hot!
Recipe by hOhm Cooking at http://hohmcooking.com/2021/02/22/chips-and-dips-recipe-trio/
3.5.3251