Creamy Corn and Black Bean Dip
Every Cinco de Mayo celebration needs a warm cheesy dip and Creamy Corn and Black Bean Dip, bursting with cheesy goodness and a hint of spice, is the perfect way to kick off your fiesta!
Servings: 20
Calories: 36kcal
Ingredients
- 1 (8 ounces) pkg. cream cheese, at room temperature
- ½ cup sour cream
- 1 Tbs. chili powder
- ½ tsp. kosher salt
- 1 (15 ounces) can black beans, drained and rinsed
- 1 (15 ounces) can corn kernels, drained and rinsed
- 1 cup shredded cheddar cheese
- ½ cup chopped scallions, about 2 scallions
- 2 Tbs. minced jalapeno
- 2 Tbs. chopped cilantro
Instructions
- Preheat oven to 350F.
- Combine cream cheese, sour cream, chili powder and kosher salt until smooth and blended.
- Stir in black beans, corn kernels cheddar cheese, scallions, jalapeno and cilantro until combined.
- Transfer to medium baking dish and bake 25 minutes or until hot and bubbly and heated through.
- Serve with tortilla chips or your favorite dippers.
Notes
Makes 5 cups.
Swirls of Flavor Recipe Tips
- Stir in canned chopped green chiles
- Substitute taco seasoning for the chili powder
Nutrition
Calories: 36kcal | Carbohydrates: 1g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 95mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg