Hot Black Bean and Corn Dip

 

Hot Black Bean and Corn Dip

It’s time for Super Bowl snacks! I love snack foods and appetizers. And when I make them, it usually means that we are having a party with family and friends!

I discovered this recipe for Hot Black Bean and Corn Dip last year and made it for NYE. My first time making it, I forgot to drain the Rotel – still tasted great, but it was pretty runny. I also hate the chunks in Rotel, so I blend it up before adding it.

Serve this warm with tortilla chips. This dip is not pretty, but it tastes amazing!

Hot Black Bean & Corn Dip

Ingredients

  • 1 can yellow corn, drained
  • 1 can black beans, drained & rinsed
  • 1 can Rotel, drained
  • 1 (8 oz) cream cheese, softened & diced
  • 1 t chili powder
  • ½ t garlic powder
  • ½ t cumin
  • ⅛ t ground cayenne pepper
  • 1 cup shredded Mexican blend cheese, divided

Instructions

In a medium sized bowl, add corn, black beans, rotel, cream cheese, chili powder, garlic powder, cumin, cayenne, & 1/2 C shredded cheese. Stir together. I use my KitchenAid.

Top with remaining 1/2 C shredded cheese.

Bake at 350 for 25-30 minutes, until cheese has melted and mixture is bubbly.

Hot Black Bean & Corn Dip

It’s time for Super Bowl snacks! I love snack foods and appetizers. And when I make them, it usually means that we are having a party with family and friends! I discovered this recipe last year and made it for NYE. My first time making it, I forgot to drain the Rotel. It still tasted great, but it was pretty runny. I also hate the chunks in Rotel, so I blend it up before adding it. Serve this warm with tortilla chips. It’s not pretty, but it tastes amazing!

Ingredients

  • 1 can yellow corn drained
  • 1 can black beans drained & rinsed
  • 1 can Rotel drained
  • 1 8 oz cream cheese, softened & diced
  • 1 t chili powder
  • ½ t garlic powder
  • ½ t cumin
  • ⅛ t ground cayenne pepper
  • 1 cup shredded Mexican blend cheese divided

Instructions

  • In a medium sized bowl, add corn, black beans, rotel, cream cheese, chili powder, garlic powder, cumin, cayenne, & 1/2 C shredded cheese. Stir together. I use my KitchenAid.
  • Top with remaining 1/2 C shredded cheese.
  • Bake at 350 for 25-30 minutes, until cheese has melted and mixture is bubbly.

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