Hot Mexican Dip

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: Mexican


Prep time


Cooking time




  • 8-oz. blocks cream cheese, softened

  • 1 1/2 cup frozen corn, thawed

  • 1 can Rotel Diced Tomatoes and Green Chilies

  • 15 ounces 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

  • 2 tablespoons taco seasoning

  • 2 tsp cumin powder

  • 1 tsp cayenne pepper

  • 1 cup shredded pepper jack

  • 1 1/2 c. Shredded Mexican blend

  • 2 tbsp milk, optional

  • 1 tbsp oil


  • Preheat the oven to 375 degrees.
  • Heat oil in a 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 and fold in.
  • Mix in pepper jack cheese, 1 cup Mexican blend cheese, milk.
  • Transfer dip to an ovenproof skillet and top with remaining 1/2 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!!

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