Sunday, August 7, 2011

Cheesy Black Bean and Corn Dip

Taste it and you'll be hooked. smile. I make this dip often. I make it for friends, parties, football Saturday and sometimes for a light dinner.

Now it is your turn. Surprise your friends and family and make this dip for them. Please make sure you have a copy of the recipe.. in hand. They will request it! Enjoy!

Just a few simple ingredients!

Start by using a fork, to mash your cream cheese, into a pie plate. (Make sure your cream cheese is room temperature.)

Add black beans.

Add corn.

Add Rotel.

Drain the Rotel real good. You don't want your dip to be soupy. You can omit the Rotel, if you don't care for it. The dip is delicious with or without the Rotel.

Add cheese.

Bake at 350 for 25-30 minutes.

Cheesy Black Bean and Corn Dip
Recipe from Kristi's Dishes

1 block of cream cheese (softened)
1 can black beans (rinsed and drained) **I made-up some black beans earlier in the week, so..I used them instead of a can.
1 can corn (drained)
1 can Rotel (drained really good)
1-2 cup(s) shredded cheddar cheese

Preheat oven to 350. In a pie plate, evenly spread cream cheese. Add black beans. Add corn. Add Rotel. Sprinkle or Dump (smile) cheese over everything. Bake for 25-30 minutes. Dip will bubble up and edges will start to brown...a little.

**Your really just layering all of your ingredients**
You may not use the entire can of black beans, or corn. It is okay. Just add as much as you want.

Dippy dishes...yum! Kristi

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