Description
A hot and creamy baked dip loaded with cream cheese, sour cream, black beans, corn, green chilies, taco seasoning, and melted cheddar. Bold, cheesy, and perfect for scooping with tortilla chips at any gathering.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn, drained
- 1 can (4 ounces) diced green chilies, drained
- 1 tablespoon taco seasoning
- 2 tablespoons fresh cilantro, chopped
- Tortilla chips, for serving
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a large mixing bowl, combine the softened cream cheese and sour cream until smooth.
- Stir in the taco seasoning, black beans, corn, diced green chilies, and 1 cup of the shredded cheddar cheese. Mix until evenly combined.
- Lightly grease a cast iron skillet or baking dish.
- Spread the mixture evenly into the prepared skillet.
- Sprinkle the remaining 1 cup shredded cheddar cheese evenly over the top.
- Bake for 20 to 25 minutes until hot, bubbly, and the cheese is fully melted and lightly golden.
- Remove from the oven and sprinkle chopped fresh cilantro over the top.
- Serve warm with tortilla chips for scooping.
Notes
- Drain beans and corn thoroughly to avoid excess moisture.
- Soften cream cheese fully before mixing for a smoother texture.
- Adjust taco seasoning to control spice level.
- Reheat leftovers in the oven for best consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 55mg