Get spicy with Chipotle and Black Beans Hot Corn Dip! Cumin and chili peppers in adobo sauce give this hot corn dip a kick that will shake up any potluck.
What You Need
Original recipe yields 12 servings
1 Tbsp. butter
1 medium onion, chopped into small cubes
2 chipotle peppers in adobo sauce, chopped plus 1 Tbsp. of the adobo
1 tsp. ground cumin
1 pkg. (16 oz.) thawed frozen corn
1 can (15 oz.) black beans, drained, rinsed
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Real Mayo Mayonnaise
4 oz. of KRAFT Queso Quesadilla Cheese, divided
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Let's Make It
Heat oven to 400°F.
In a large skillet, melt the butter over medium heat. Add onion and cook for 5 minutes, stirring occasionally.
Add the chipotles, adobo and cumin. Season to taste and mix.
Add the thawed corn and cook for 5 minutes.
Add the beans. Stir and cook 2 minutes more.
Turn off the heat; add the cream cheese, mayonnaise and half the Queso Quesadilla. Stir to mix, taste and adjust the seasoning if necessary.
Place in a dish that can go in the oven, 10" x 6", sprinkle with the remaining Queso Quesadilla.
Bake for 20 minutes until bubbling and golden on top.
Serve hot or warm.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.