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Hot Cheesy Black Bean & Corn Dip
Need a quick & easy appetizer for your next cookout or party? Then look no further. This Corn & Black Bean dip is so full of flavor and super delicious! Plus, it uses pantry staples and comes together in a flash. You can use the leftovers to make quesadillas the next day.
This is a great dip for parties, weekends, cook outs, you name it. My business partner has a pair of miniature donkeys. Their names are Corn and Beans. This reminds me of them.
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Serving size 3.5 ounces
Makes 4 pounds 11 ounces
- 2 (15 ounce) cans yellow corn drained
- 1 (15 ounce) can black beans drained & rinsed
- 1 (10 ounce) can Mild Rotel drained, (diced tomatoes with mild green chilies)
- 2 (8 ounce) packets cream cheese softened & diced
- 1 (16 ounce) container sour cream
- 1 ½ teaspoon season salt
- ½ teaspoon chili powder
- 1 ½ teaspoon garlic powder
- 1 teaspoon cumin
- 2 cups shredded Mexican blend cheese (8 ounces), divided
- 1 (9 x 13 inch) baking dish
Bring the cream cheese to room temperature. Preheat oven to 350 degrees.
Drain the corn and rotel and add to a medium-size bowl. Drain and rinse the black beans and add to the bowl. Stir in the cream cheese, chili powder, garlic powder, seasoned salt, cumin and 1 cup shredded cheese. Stir together to incorporate.
Pour into a 9 x 13 baking dish and spread evenly. Top with remaining 1 cup shredded cheese.
Bake for approximately 25 to 30 minutes, or until cheese has melted and mixture is bubbly.
Can be made in advance, covered and refrigerated up to 2 days.
When ready to serve, pre-heat oven to 350 degrees and bake for approximately 30 minutes or until cheese has melted and mixture is bubbly.
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