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Easy Corn and Black Bean Dip Recipe for Parties

Easy Corn and Black Bean Dip

A hot Southwestern dip made with creamy dairy, black beans, corn, chunky salsa, spices, and melted shredded cheese. It is ready in 30 to 35 minutes and is perfect with tortilla chips.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 15 to 15.25-ounce can Whole-kernel corn, drained
  • 1 cup Chunky salsa, preferably medium
  • 1 8-ounce package Cream cheese, softened
  • 1/2 cup Sour cream
  • 1 cup Shredded Mexican-blend cheese, Monterey Jack, or cheddar
Seasonings and Garnish
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Ground cumin
  • 2 green onions Green onions, thinly sliced
  • 1 small jalapeño, optional Small jalapeño, seeded and minced
  • 2 tablespoons, optional Fresh cilantro, chopped

Method
 

Step-by-Step
  1. Heat the oven to 375°F. Drain and rinse the black beans, and drain the corn and salsa well.
  2. In a mixing bowl, beat or stir the softened cream cheese and sour cream until mostly smooth.
  3. Mix in the salsa, chili powder, cumin, black beans, corn, green onions, and optional jalapeño.
  4. Stir in about 1/2 cup of the shredded cheese until it is evenly distributed.
  5. Transfer the mixture to a small baking dish approximately 8 inches square or 1-quart size.
  6. Sprinkle the remaining shredded cheese evenly over the top.
  7. Bake uncovered for 20 to 25 minutes, until the dip is hot and bubbling around the edges.
  8. Garnish with cilantro and additional green onion, then serve warm with tortilla chips.

Notes

Drain the beans, corn, and salsa well to prevent a thin dip. Soften the cream cheese before mixing, and avoid overbaking because the dairy can become oily or stiff. For variations, add 1/2 cup cooked crumbled bacon or shredded chicken, replace sour cream with plain Greek yogurt, or add one 4-ounce can of diced green chiles.