Weeknight Vegetarian: Hot Corn & Black Bean Dip

We’re pretty simple when it comes to dips.  Fresh salsa, guac, done.  But this dip.  THIS DIP!  It is so good.  I made it for Dan’s birthday shindig this year and I had at least 4 different people ask for the recipe (I’ve sent it to exactly zero of them, of course…ahem).  So here it is, friends!  It’s all for you.Also, Memorial Day is one of my very favorite holidays.  Not for any terribly patriotic and poignant reason, no, but just because then it feels like summer is really, truly, officially starting.  Barbeques and swimming and camping and scantily clothed babies, these are a few of my favorite things.  I think this dip would be the perfect addition to any summer-kickoff festivities.
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Happy Memorial Day!

Hot Corn & Bean Dip
Adapted from here
2 cups shredded chedder cheese
1-2 T chipotle peppers in adobo sauce, diced small (depending on how much heat you like…start small and add more as you please)
1-4oz can diced green chilies, undrained
1/2 cup mayonnaise
1/4 t garlic powder
1 can of corn, drained
 1 can of black beans, drained & rinsed
2 T cilantro, chopped
2 T green onions, sliced thin
1 small tomato, diced (optional)
Tortilla chips (for serving)
1. Preheat oven to 350 degrees.
2. Mix the cheeses, chiptole peppers, green chilies, mayo, garlic powder, corn, and beans together. Pour into an oven safe dish.
3. Bake 25 minutes or until golden brown and bubbly.
4. Top with cilantro & green onions.* Serve immediately with tortilla chips.
*And tomatoes, if you please – I love tomatoes, but don’t love them on top of dips because of the juices seeping in.

One Response

  • That looks amazing! I'm going to make it this weekend!

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