Every gathering needs a great dip recipe. Whether it is a birthday party with your kids or a THANKSGIVING with friends and family, dips are a must. This one is loaded with black beans, corn, cream cheese, and a verity of cheese blend.
There are never any leftovers when I make this to a party! Make ahead of time and bake when ready to serve. You can even add shredded chicken to it. Easy and delicious Mexican dip!!
Hot Mexican Dip
Course: AppetizersCuisine: Mexican4
servings10
minutes20
minutesINGREDIENTS
8-oz. blocks cream cheese, softened
¼ cup sour cream or mayo
¼ cup milk, optional
1 ½ cup frozen corn, thawed
1 can rotel diced tomatoes and green chilies
1 cup black beans, drained & washed
1 red bell pepper, diced
1 green bell pepper, diced
4 clove garlic, minced
½ cup chopped cilantro
2 jalapenos, minced
1 tablespoon taco seasoning
2 tsp cumin powder
2 tsp cayenne pepper
1 cup shredded pepper jack
1 cup shredded mexican blend
1 tbsp oil
INSTRUCTIONS
- Preheat the oven to 375 degrees.
- Heat oil in a cast iron skillet over medium heat; add garlic and jalapeno and cook for 2 min. Add bell peppers and corn and stirring occasionally until veggies are softened a little.
- Add black beans, spices, cilantro, can of rotel tomato and salt and cook for 3-4 minutes and remove from the heat.
- Add the softened cream cheese & sour cream and fold in.
- Mix in pepper jack cheese, ½ cup Mexican blend cheese, milk. Mix until everthing is well mixed and even out the top.
- Top with remaining ½ cup cheeses. Cover with foil and bake until warmed through and bubbly, 15 minutes.
- Garnish dip with cilantro and your favorite toppings and serve with tortilla chips!!
