Need a new quick and easy appetizer for this coming holiday season? Look no further, this dip is full of flavor and one bite won’t be enough. Depending on your crowd you may just want to double the recipe! Rotel and cream cheese provide a creamy tomato sauce seasoned with chili powder, garlic powder and cumin. Add your corn, black beans and cheese and you have a great tex-mex dip. Enjoy!
1 (15-oz.) can yellow corn, drained (fresh or frozen work great)
1 (15-oz.) can black beans, drained & rinsed
1 (10-oz.) can Rotel (diced tomatoes with green chiles)
1 (8-oz.) cream cheese, softened & diced
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. cumin
pinch ground cayenne pepper
1 C. shredded cheese of choice, divided
Preheat oven to 350 degrees. In a medium bowl, add the corn, black beans, Rotel, cream cheese, chili powder, garlic powder, cumin, cayenne, and 1/2 cup shredded cheese. Stir together to incorporate.
Pour into a 2-quart baking dish and spread evenly. Top with remaining 1/2 cup shredded cheese.
Bake for approximately 25 to 30 minutes, until cheese has melted and mixture is bubbly.
