Baked Cheesy Corn & Black Bean Dip
10m
Prep Time
30m
Cook Time
8
Servings
Scoop Mission Tortilla Chips into this oh-so-flavorful dip and you will be hooked! Made with Red Gold Tomatoes and Bush's Black Beans, a tasty dip for any occasion!
Scoop Mission Tortilla Chips into this oh-so-flavorful dip and you will be hooked! Made with Red Gold Tomatoes and Bush's Black Beans, a tasty dip for any occasion!
Ingredients
COPY INGREDIENTS
1/2 cup mayonnaise4 ounces cream cheese, softened2 cans corn, 15 oz, drained1 can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz, well drained1 can Bush's Black Beans, 15 oz, rinsed and drained1 teaspoon granulated sugar1/4 teaspoon freshly ground black pepper2 green onions, thinly sliced and divided8 ounces shredded cheddar cheese, divided1 bag Mission Tortilla Chips, Thin & Crispy Restaurant Style, 9 oz
Instructions
- Preheat oven to 400°F.
- Slightly spray an oven-proof skillet with non-stick spray.
- Mix the mayonnaise and softened cream cheese together until smooth. Add the drained corn, diced tomatoes, black beans, sugar, black pepper, half of the green onions and half of the shredded cheddar cheese. Spread into the prepared skillet. Top with the remaining cheddar cheese.
- Bake for 25 minutes, then broil for 2-4 minutes until the cheese topping is golden brown. Garnish with the remaining green onions.
- Serve with Mission Tortilla Chips and enjoy!
Leave a Review