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4.24 from 17 votes
Creamy Corn and Black Bean Dip, an easy dip recipe that's bursting with cheesy goodness and a hint of spice, is a delicious way to kick off your Cinco de Mayo fiesta!
Creamy Corn and Black Bean Dip
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

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!

Course: Appetizer
Servings: 20
Author: Gwynn Galvin
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
  1. Preheat oven to 350F.
  2. Combine cream cheese, sour cream, chili powder and kosher salt until smooth and blended.
  3. Stir in black beans, corn kernels cheddar cheese, scallions, jalapeno and cilantro until combined.
  4. Transfer to medium baking dish and bake 25 minutes or until hot and bubbly and heated through.
  5. Serve with tortilla chips or your favorite dippers.
Recipe Notes

Makes 5 cups.