Corn, peppers, black beans and cheese... baked until golden and bubbly!
Course Appetizer
Cuisine Tex Mex
Keyword black beans, chipotle, corn, green chiles, jalapeño, monterey jack, pepper jack cheese
Prep Time 10 minutesmins
Cook Time 35 minutesmins
Additional Time 25 minutesmins
Total Time 1 hourhr10 minutesmins
Servings 10servings
Calories 398
Author Laurie McNamara
Ingredients
1(11 ounce) cancorn with chipotle and red bell peppers
1(11 ounce) can corn with jalapeños and green bell pepper
1(14 ounce) canblack beansdrained and rinsed
1(4 ounce) canchopped mild green chiles
3green onionsliced [light and dark parts only]
1cupmayonnaise
1/4cupsour cream
18ouncesMonterey Jack cheesefreshly grated
4ouncespepper jack cheesefreshly grated
kosher saltto taste
Instructions
Preheat your oven to 350° and spray a 9x13 baking dish with baking spray {I use olive oil in my mister}.
Combine the corn, black beans, green chilies, onions, mayo, sour cream and both the grated Monterey 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 30-35 minutes until golden brown and bubbly.
Once the dip has been baked, remove and let cool for 20-25 minutes.