Looking for party favorite appetizer or a cold winter evening treat ? Try this cheesy dip with black beans and corn . It has been extremely cold this winter in California, most of the holiday season we have been snuggly at home, cooking all our favorites, meeting up with family and friends over lunch/dinner. This gooey cheesy bean and corn dip flavored with the spice of jalapeños was a SUPER hit at my christmas potluck.
frozen corn 1 1/2 cups
frozen colorful bell peppers 1 1/2 cups, chopped into small pieces
black beans 1 can, drained and rinsed
jalapeños 3, deseeded and chopped finely
green onion 3, sliced
mayonnaise 1 cup
sour cream 1/4 cup
grated mexican blend cheese 2 cups or lil more
pepper jack cheese 1/2 cup grated or 4 slices cut into pieces
salt to taste (about 1/4 to 1/2 tsp)
corn chips for serving and dipping!
Preheat your oven to 350 degrees and spray a baking dish with baking spray or brush some oil.
Combine the corn, black beans, jalapeños , onions, mayo, sour cream and both the grated Mexican blend cheese and pepper jack cheese. Stir until combined and season with salt to taste.
Spread the dip into the pan and bake in your preheated oven for 35 – 40 minutes until golden brown and bubbly.
Let the dip cool for 20-25 minutes.
Serve with corn chips and enjoy!
Note: Mexican blend cheese consists of sharp Cheddar, Monterey Jack, Asadero and Queso Blanco cheeses