This Black Bean & Corn Dip is one of my favorite dishes to serve during football season. It’s a recipe I got from a friend years ago and have tweaked it over the years to make it better. They key ingredient in my mind is the addition of the hot Rotel. It takes the dip up a notch, but if you prefer a more mild flavor, feel free to use Original Rotel instead.

This creamy dreamy corn dip is the one dish I  was always summoned to make at family parties, especially during our Christmas gatherings! It’s hot, cheesy, creamy and filled with SO MUCH FLAVOR. It was perfect not just for the kiddos but also for the adults – who always came back for more. The best thing about this Black Bean & Corn Dip is you can use it so many different ways. I usually just serve it with some tortilla chips but friends with who I’ve shared this recipe have even used it as a filling for enchiladas, quesadillas or mixed it into some refried beans for a bean and corn dip!

It’ll certainly be the touchdown of your football party, so make sure to have enough for your party.

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Black Bean & Corn Dip

5 from 2 votes

Recipe by Flip Flop Foodies Course: Appetizers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 (15 oz) can 1 yellow corn, drained

• 1 (15 oz) can 1 black beans, drained and rinsed

• 1 (10 oz) can 1 Rotel tomatoes, drained

• 1 (8 oz) pkg 1 cream cheese, softened and diced

• 1 tsp 1 chili powder

• 1/2 tsp 1/2 garlic powder

• 1/2 tsp 1/2 cumin

• 1 pinch 1 ground cayenne pepper

• 1 cup 1 shredded Mexican blended cheese, divided

Directions

• Preheat oven to 350°F. In a medium sized bowl, add the corn, black beans, Rotel, cream cheese, chili powder, garlic powder, cumin, cayenne, & 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.