Ingredients
As anyone who knows me will attest, I believe in using quality ingredients that sing with flavor. Here’s what you’ll need for three of my favorite dips:
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 8 oz cream cheese, softened
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 jalapeño, finely chopped (optional for heat)
- 1 tablespoon lime juice
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Fresh cilantro, chopped for garnish
Feel free to substitute ingredients based on what you have on hand. For instance, if you’re out of black beans, pinto beans make a great alternative. No diced tomatoes with chilies? Regular canned tomatoes with a dash of hot sauce will do the trick!
Instructions
Ready to dive into the creation process? Let’s get cooking!
- In a large mixing bowl, combine the softened cream cheese and sour cream until smooth and creamy. This reminds me of helping my abuela stir her homemade tortillas; don’t be afraid to use some elbow grease!
- Add the shredded cheddar cheese, diced tomatoes, black beans, corn, and chopped jalapeño to the bowl. Stir until all ingredients are well combined.
- Mix in the lime juice, cumin, chili powder, salt, and pepper. Adjust the seasoning to your taste — and remember, cooking is about following your senses, just like my grandmother taught me.
- Transfer the mixture to a baking dish and spread evenly. Bake in a preheated oven at 350°F for about 20 minutes or until the edges are bubbly and golden.
- Once baked, remove from the oven and garnish with fresh cilantro. The aroma will transport you to a bustling kitchen filled with chatter and laughter, much like my family gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International