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–+ servings

Cheesy Corn + Black Bean Dip

Print Recipe
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 minutes
Cook Time 35 minutes
Additional Time 25 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 398
Author Laurie McNamara

Ingredients

  • 1 (11 ounce) can corn with chipotle and red bell peppers
  • 1 (11 ounce) can corn with jalapeños and green bell pepper
  • 1 (14 ounce) can black beans drained and rinsed
  • 1 (4 ounce) can chopped mild green chiles
  • 3 green onion sliced [light and dark parts only]
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 18 ounces Monterey Jack cheese freshly grated
  • 4 ounces pepper jack cheese freshly grated
  • kosher salt to 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.

Nutrition

Serving: 1g | Calories: 398kcal | Carbohydrates: 1g | Protein: 16g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 482mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 566IU | Vitamin C: 1mg | Calcium: 476mg | Iron: 1mg