Easy Mexican Corn Dip
This Easy Mexican Corn Dip is the perfect snack to bring to parties or tailgates, or to make as an appetizer for Taco Tuesday at home! Requires minimal ingredients and minimal effort and it's delicious!
Prep Time15 mins
Total Time15 mins
Servings: 20 servings
- 1 can Mexicorn or plain canned corn, plus 1 fresh bell pepper, chopped
- 1 can Rotel or low sodium diced tomatoes + canned diced green chiles
- 1 can no-salt-added black beans
- 1 1/3 cup cream cheese
- 1 cup plain Greek yogurt
- 1.5 cups shredded Mexican cheese
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
Let cream cheese soften at room temperature.
Drain and rinse all canned vegetables.
Combine all ingredients in a medium to large bowl. Use a spoon to combine well.
Let dip set in the refrigerator (covered) for 1-2 hours before serving.
Serve cold with tortilla chips, carrot sticks, Frito's, bell pepper strips, etc. Store leftovers in the refrigerator in an airtight container for 3-4 days.
Calories: 131kcal | Carbohydrates: 10g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 156mg | Potassium: 173mg | Fiber: 2g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 1mg