When it’s time to watch sports on TV, be it American football or Chilean soccer, we always follow our teams’ games. This recipe for a bean and corn hot dip is ideal for any party. I made it for our first block party at our new house. We got to meet all our neighbors. We had a great time.
I do not know where these hot dips with cream cheese and vegetables originated, but they are very tasty. If you haven’t tried them, they are highly recommended.
You can serve them with nachos, totopos, tostones, or potato chips. A more filling option is to serve it with pita bread or similar.
If there are any leftovers, the next day, you can use them as a base for a vegetable soup. I cooked some carrots, onions, and tomatoes, added the leftovers from the dip, and blended everything with a hand blender. It was very tasty.
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Bean and Corn Hot Dip
A great dip for any games.
- Total Time: 50 minutes
- Yield: 12
Ingredients
- 1 can (21 oz.) hot seasoned beans
- 2 packages (8 oz.) cream cheese, room temperature
- 1/2 cup mayonnaise
- 1 bag 16 oz/450 grams) frozen corn, thawed
- 8 green onions, chopped
- 1/4 cup cilantro, chopped
- 115 grams or 4 oz of grated Monterrey Jack cheese (divided)
Instructions
- Preheat the oven to 400F or 200C.
- In a bowl, mix well the cream cheese and mayonnaise, add the rest of the ingredients, and save half of the grated cheese. combine well and pour into an oven dish 20×30 cm or 8″x12″ or square 8″).
- Sprinkle the rest of the cheese. And bake for 20-30 minutes, until it’s bubbly and golden.
- Serve with nachos, potato, or banana chips.
Notes
Recipe sponsored by BUSH’S. All opinions are mine.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: oven-baked
- Cuisine: Latin Fusion
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