4.5 from 2 votes
Corn and Black Bean Dip
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Hot Black Bean & Corn Dip
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Serves 20 

Serving size 3.5 ounces 

Makes 4 pounds 11 ounces

Course: Appetizer
Cuisine: Mexican
Servings: 20 servings
Author: Betsy Edwards
Ingredients
  • 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
Equipment
  • 1 (9 x 13 inch) baking dish
Instructions
  1. Bring the cream cheese to room temperature. Preheat oven to 350 degrees.
  2. 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.
  3. Pour into a 9 x 13 baking dish and spread evenly. Top with remaining 1 cup shredded cheese.

  4. Bake for approximately 25 to 30 minutes, or until cheese has melted and mixture is bubbly.

MAKE AHEAD NOTE:

  1. Can be made in advance, covered and refrigerated up to 2 days.

  2. 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.