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Cheesy Fiesta Corn Dip

Prep Time15 minutes
Total Time15 minutes
Keyword: appetizer, corn dip, dip, Entertaining, Mexican, Southewestern
Servings: 10 servings
Author: Roz | La Bella Vita Cucina

Ingredients

  • 2 cans Mexi-/Southwestern corn drained (I used one can and then the rest in fresh-cooked Iowa sweet corn)
  • 1 can black beans drained, and thoroughly rinsed
  • 1 can Rotel tomatoes with lime and cilantro drained
  • 1 small red pepper diced the size of a corn kernel (I added this)
  • 1 small green pepper diced the size of a corn kernel (I added this
  • 2 cups shredded cheddar cheese OR shredded Mexican cheese blend
  • 1 cup diced red onion
  • 1 small garden-fresh tomato diced (I added this)
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 jalapeño chili seeds removed, minced (I added this instead of the yucky canned variety)
  • ½ cup chopped cilantro I added this
  • 2 bags of mini peppers of assorted red yellow, and orange colors, sliced in half, seeds removed
  • Tortilla chips for serving

Instructions

  • Instructions
  • Combine all of the ingredients together.
  • Cover and place in the fridge.
  • Chill from 2 hours to overnight to allow all of the flavors to marry.
  • Serve with mini peppers to use for scooping up the dip and/or tortilla chips.