Southwest Black Bean & Corn Dip

2 15 oz can yellow corn (drained)
2 15 oz can black beans (drained & rinsed)
½ large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 8 oz. low-fat cream cheese (softened)
1 tsp. chili powder
½ tsp. garlic powder
½ tsp. cumin
1/8 ground cayenne
1 cup shredded Mexican blend cheese, divided
1 tbsp. olive oil
1 diced tomato
Chopped fresh scallion to top


  1. Heat olive oil in a medium frying pan over medium heat
  2. Add diced onion and peppers, cook until softened – remove from heat
    3. In a large mixing bowl combine onion/pepper mixture with cream cheese until coated (the warmed mixture will help with mixing cream cheese)
  3. Add corn, black beans, ½ of the shredded cheese and spices and mix until well-combined
  4. Pour mixture into a baking pan
  5. Top with remaining shredded cheese
  6. Bake in oven for 15-20 minutes (until bubbling on edges)
  7. Top with chopping tomatoes and scallion
  8. Serve warm with tortilla chips



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