The other day I tried my hand at making a hot dip.
I had originally wanted a corn dip, but it turned more into a Mexican dip.
It was pretty simple to make and I had everything on hand.
I added a can of creamed corn to a baking dish.
Then a can of rotel tomatoes.
And a can of rinsed black beans.
I cubed 8 oz of cream cheese and added that.
I stirred well. Then I added my seasonings... 1 tsp cumin, 1 tsp cayenne pepper, 1 tsp chili powder.
I popped it into a 350 degree oven for about 30 minutes or until bubbly. I stirred it about half way through.
Within the last few minutes of cooking, I topped it with some shredded cheese until melted. I used a Mexican blend.
Serve with tortilla chips and enjoy!
I had originally wanted a corn dip, but it turned more into a Mexican dip.
It was pretty simple to make and I had everything on hand.
I added a can of creamed corn to a baking dish.
Then a can of rotel tomatoes.
And a can of rinsed black beans.
I cubed 8 oz of cream cheese and added that.
I stirred well. Then I added my seasonings... 1 tsp cumin, 1 tsp cayenne pepper, 1 tsp chili powder.
I popped it into a 350 degree oven for about 30 minutes or until bubbly. I stirred it about half way through.
Within the last few minutes of cooking, I topped it with some shredded cheese until melted. I used a Mexican blend.
Serve with tortilla chips and enjoy!
1 comments:
mmmm this looks delicious! i can't wait to make it!!
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