Hot Mexican Bean Dip

Hot Mexican Bean Dip

So many bean dips, so little time! This hot Mexican bean dip is chunky, cheesy and loaded with black beans, kidney beans, corn, tomatoes and green chiles—no refried beans here. Cream cheese and taco seasoning make it creamy and full of Mexican-inspired flavor. Serve this easy warm bean dip with tortilla chips straight from a cast iron skillet or Crock-Pot for game day, parties, potlucks and other gatherings.

Course Appetizers, Snacks

Cuisine American, Mexican

Recipe Type Cast Iron Skillet, Cinco de Mayo, Crockpot, Dips, Fall, Football Food, Halloween, High-Protein Snacks, New Year's Eve, Vegetarian

Skill Level Easy

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 307kcal

Author Angela G.

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