HOT BLACK BEAN AND CORN DIP

Hot Black Bean and Corn Dip image

Provided by Chef Shananigans

Time 30m

Yield 3 cups of dip, 8-10 serving(s)

Number Of Ingredients 10

1 (8 ounce) package cream cheese, softened
1 (15 1/2 ounce) can black beans (drained)
1 (14 1/2 ounce) can white corn
1 (10 1/2 ounce) can Rotel tomatoes & chilies
2 cups Mexican blend cheese
1 teaspoon garlic powder
1 teaspoon chili powder
1/8 teaspoon cayenne powder
1/2 teaspoon cumin (optional adds smokiness)
1/2 bunch chopped cilantro

Steps:

Preheat oven to 350°F.
Mix cream cheese, black beans, corn, cilantro, Rotel, 1 1/2 cups of cheese, garlic powder, chili powder, cayenne, and cumin in a square 8x8 inches glass dish.
Cook at 350°F for 10 minutes and then stir.
Return to oven and cook for about 10-15 more minutes.
Remove from oven, stir and put remaining cheese on top.
Serve hot with tortilla or corn chips.

Nutrition Facts : Calories 325.6, Fat 20.6, SaturatedFat 11.9, Cholesterol 65.9, Sodium 628.5, Carbohydrate 23.8, Fiber 5.1, Sugar 4.2, Protein 14.4