HOT BLACK BEAN AND CORN DIP
1 cup shredded Mexican blend cheese, divided
1 15 oz can yellow corn, drained
1 15 oz can black beans, drained & rinsed
1 10 oz can diced tomatoes with green chiles, drained
1 8 oz cream cheese, softened & diced
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. cumin
a pinch ground of cayenne pepper
1. Preheat oven to 350 degrees.
2. In a medium sized bowl, add the corn, black beans, diced tomatoes with green chiles, cream cheese, chili powder, garlic powder, cumin, cayenne & 1/2 cup shredded cheese. Stir together.
3. Pour into a 2 quart baking dish and spread evenly. Top with remaining 1/2 cup shredded cheese.
4. Bake for approximately 25 to 30 minutes, until cheese has melted and mixture is bubbly. Serve with Southern Recipe Pork Rinds.