Hot Mexican Dip
Author: 
Recipe type: Appetizer
Cuisine: Mexican
Serves: 6-8
 
An easy hot Mexican Dip that can be served in a cast iron skillet. Perfect for tailgating.
Ingredients
  • 1 (8 oz.) brick cream cheese, room temperature
  • 1 cup sour cream
  • 1 packet taco seasoning
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 2 cups shredded cheddar jack cheese
  • 1 red pepper, chopped
  • 1 (2.25 oz.) sliced black olives
  • ½ cup chopped cilantro
  • tortilla chips for serving
Instructions
  1. Mix together cream cheese, sour cream, and taco seasoning in a medium bowl. Set aside.
  2. Add black beans and corn to a 10-inch cast iron skillet. Mix to combine.
  3. Spread cream cheese mixture evenly over the bean and corn mixture. Top with shredded cheese.
  4. Bake in a 400° oven for 15-20 minutes (in the Bakerstone Box for 10-15 minutes) or until the cheese is golden and bubbly. Top with red peppers, olives, and cilantro. Serve with tortilla chips.
Recipe by Simple as That at https://simpleasthatblog.com/hot-mexican-dip/