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
Mix together cream cheese, sour cream, and taco seasoning in a medium bowl. Set aside.
Add black beans and corn to a 10-inch cast iron skillet. Mix to combine.
Spread cream cheese mixture evenly over the bean and corn mixture. Top with shredded cheese.
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/