Ingredients and Weight:
- 1 (15 oz) can of black beans, rinsed and drained
- 1 (15 oz) can of corn, drained
- 1 (10 oz) can of diced tomatoes with green chiles, undrained
- 1 (4 oz) can of diced green chiles, undrained
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped cilantro
- 1/4 cup chopped fresh jalapeño (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- Combine all ingredients in a large bowl and stir until well combined.
- Spread the mixture into an 8-inch round baking dish.
- Bake at 350°F (175°C) for 15 minutes, or until hot and bubbly.
Nutritional Information:
Per serving (1/8 of recipe):
- Calories: 230
- Fat: 10g
- Saturated fat: 5g
- Cholesterol: 30mg
- Sodium: 480mg
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
Dish Characteristics:
- Creamy and cheesy
- Savory and slightly spicy
- Perfect for dipping tortilla chips, vegetables, or crackers
User Comments:
- "This corn dip is a hit at every party I bring it to!"
- "It's so easy to make, yet it tastes like it came from a restaurant."
- "The perfect balance of flavors and textures."
- "I love that it's slightly spicy, but not too much."
- "This dip is a great way to use up leftover canned goods."
Special Precautions and Tips:
- If jalapeño is too spicy for your taste, omit it or use less.
- You can substitute another type of beans if you don't have black beans.
- For a creamier dip, mash the beans before combining them with the other ingredients.
- Serve the dip with a variety of dipping options for your guests.
