Sorry guys, I kinda dropped of the face of the planet again. I’ve been busy this month! We just got back from 8 days in Colorado for vacation! I’ve spent the last year planning a family reunion for hubby’s family and it all finally came together. The last few weeks have been hectic getting work in order and getting ready to leave town for a week! But I’m back now and have some catching up to do!
I love black bean dip. Its soo good! Sometimes I fix this as a dip for tortilla chips, but sometimes I just eat it with a fork as a side dish. Better for you without the added chips, right? But its pretty dang good with chips too! I love that its super easy to whip up and I’ve pretty much always got what I need to make this!
This dip is great served along with some Green Chile Enchiladas. Absolutely delicious!
Hot Black Bean & Corn Dip
1 Tbsp olive oil
15 oz. can black beans, drained
1/2 cup corn kernels, removed from the cob
1/2 cup diced onion
2 cloves garlic, minced
1 tsp cumin
1/2 tsp chili powder
2 Tbsp diced green chiles
1/2 cup (2 oz.) shredded Monterrey Jack Cheese with Jalapenos, or more as desired
Preheat oven to 375°F. Add oil to skillet over medium heat. Saute onions. Add garlic, green chiles, cumin, chili powder and saute for 2-3 minutes until garlic is fragrent. Add black beans and saute another 3-4 minutes. Using a potato masher, coarsley mash the beans (I prefer only about half to be mashed for consistency). Add corn, saute another 2-3 minutes. Transfer skillet contents to a baking dish. Top with shredded cheese and back at 375°F for 15 minutes, or until cheese is bubbly and lightly browned. Serve hot.