Baked Cheesy Corn & Black Bean Dip
10 minutes
Prep Time
30 minutes
Cook Time
8
Servings
Scoop Mission Tortilla Chips into this oh-so-flavorful dip and you will be hooked! Made with Red Gold Tomatoes and Bush’s Black Beans, enough said!
Ingredients
- 1/2 cup mayonnaise
- 4 ounces cream cheese, softened
- 2 cans corn, 15 oz, drained
1 can Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz, well drained
- 1 can Bush’s Black Beans, 15 oz, rinsed and drained
- 1 teaspoon granulated sugar
- 1/4 teaspoon freshly ground black pepper
- 2 green onions, thinly sliced and divided
- 8 ounces shredded cheddar cheese, divided
- 1 bag Mission Tortilla Chips, Thin & Crispy Restaurant Style, 9 oz
Instructions
Step one
Preheat oven to 400°F.
Step two
Slightly spray an oven-proof skillet with non-stick spray.
Step three
Mix the mayonnaise and softened cream cheese together until smooth. Add the drained corn, diced tomatoes, black beans, sugar, black pepper, half of the green onions and half of the shredded cheddar cheese. Spread into the prepared skillet. Top with the remaining cheddar cheese.
Step four
Bake for 25 minutes, then broil for 2-4 minutes until the cheese topping is golden brown. Garnish with the remaining green onions.
Step five
Serve with Mission Tortilla Chips and enjoy!
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