Hot Mexican Bean Dip
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!
Servings 8 Servings
Calories 307kcal
Equipment
Ingredients
- 14.5 oz seasoned black beans, drained
- 14.5 oz kidney beans, drained
- 14.5 oz diced tomatoes
- 7 oz green chiles
- 14.4 oz frozen white corn
- 8 oz cream cheese
- 1 cup shredded Mexican cheese blend
- 2 tablespoon sour cream
- 2 tablespoon taco seasoning
- Fresh cilantro for garnish
Instructions
- In a lightly greased cast iron skillet on medium, heat black beans, kidney beans, tomatoes, green chiles, and white corn 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 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.
Video
Notes
Optional toppings: Extra cheese, fresh diced tomatoes, lettuce, olives, diced red onions, fresh or sauteed bell peppers, avocado slices
Nutrition
Calories: 307kcal | Carbohydrates: 33g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 659mg | Potassium: 572mg | Fiber: 9g | Sugar: 8g | Vitamin A: 614IU | Vitamin C: 13mg | Calcium: 173mg | Iron: 3mg
