A creamy, spicy, and sweet appetizer that combines Southwest-inspired ingredients for a crowd-pleasing dip.
Ingredients
Scale:
2 cans (15 oz each) sweet corn, drained
1 can (15 oz) black beans, rinsed and drained
1 cup diced red bell pepper
1 cup diced green onions (scallions)
1 cup shredded cheddar cheese
1 cup cream cheese, softened
1/2 cup mayonnaise
1-2 jalapeños, diced
1 tsp garlic powder
1 tsp cumin
Salt and pepper to taste
Chopped cilantro (for garnish)
Extra shredded cheese (optional)
Sliced jalapeños (optional for extra heat)
Instructions
In a large mixing bowl, combine the drained corn, black beans, diced red bell pepper, and green onions. Stir until well mixed.
Add the softened cream cheese and mayonnaise to the bowl. Use a spatula or a hand mixer on low speed to blend until creamy and smooth.
Incorporate the shredded cheddar cheese, diced jalapeños, garlic powder, cumin, salt, and pepper into the mixture. Stir gently until evenly distributed.
Taste the dip and adjust the seasoning as needed.
Transfer the dip to a serving dish and spread it evenly. If desired, sprinkle extra cheese on top.
Cover with plastic wrap and refrigerate for at least 30 minutes, preferably 1-2 hours.
Before serving, garnish with chopped cilantro and additional sliced jalapeños if desired. Serve with tortilla chips or fresh veggies.
