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Southwestern Bean Dip

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.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % 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 A4 %DV
Vitamin C0 %DV
Calcium4 %DV
Iron10 %DV
Potassium2 %DV
Vitamin D0 %DV

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