Southwestern Bean Dip
This hot Mexican appetizer dip layers seasoned cream cheese with black bean salsa and cheese for a taco dip that is easy to serve.
Prep time15 min
Total time25min
ServingsMakes 4 cups dip, or 32 servings, 2 Tbsp. dip and 11 WHEAT THINS each.
Ingredients
- 1 pkg. (8 oz.) brick cream cheese, softened
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 1 can (15.5 oz.) black beans, rinsed
- 1 can (8 oz.) corn, rinsed
- ¼ cup salsa
- 1 cup finely shredded Mexican cheese blend
- 2 green onions, sliced
- WHEAT THINS Big Snacks
Preparation
- Heat oven to 350°F.
- Mix cream cheese and dry seasonings until blended; spread onto bottom of shallow 1-1/2-qt. casserole dish.
- Combine beans, corn and salsa; spoon over cream cheese mixture.
- Bake 10 min. or until heated through.
- Top with shredded cheese; let stand 2 to 3 min. or until melted. Sprinkle with onions.
- Serve with WHEAT THINS.
Recipe Tips
- Variation
Prepare using Neufchatel cheese and/or shredded reduced-fat Mexican cheese blend. - Substitute
Prepare using a 7-oz. can of corn with red and green peppers. - Variation
Substitute a 9-inch pie plate for the casserole dish.
367412
Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 190 |
| % Daily Value* | |
| Total fat 9g | |
| Saturated fat 3g | |
| Trans fat 0g | |
| Cholesterol 10mg | |
| Sodium 300mg | |
| Carbohydrate 25g | |
| Dietary fiber 2g | |
| Total sugars 5g | |
| Added sugars 4g | |
| Protein 4g | |
| Vitamin A | 4 %DV |
| Vitamin C | 0 %DV |
| Calcium | 4 %DV |
| Iron | 10 %DV |
| Potassium | 2 %DV |
| Vitamin D | 0 %DV |
