So many bean dips, so little time! This particular hot Mexican bean dip however, is a little chunkier than the rest and…. dare I say, more delicious!
Seasoned Black Beans Kidney Beans Diced Tomatoes Green Chiles Frozen White Corn Cream Cheese Mexican Cheese Blend Sour Cream Taco Seasoning Fresh Cilantro For Garnish
Heat black beans, kidney beans, tomatoes, green chilies, and white corn in a cast iron skillet, for about 5 minutes, stirring occasionally.
When bubbles start to form, stir in cream cheese, Mexican cheese, sour cream and taco seasoning. Heat and stir for another 5 minutes or until bubbles start to appear.
Remove from heat and serve hot by placing the cast iron skillet on a trivet or oven-safe hot pad. Add toppings and serve with a large bowl of tortilla chips for dipping.
I love the taste of fresh cilantro sprinkled on top after everything is done cooking, right before serving so it stays a nice bright green.