Recipe slightly adapted from Itzy’s Kitchen, originally posted on Savory Spicy Sweet
2 cans black beans (original recipe used 1 can of white beans, 1 can of black beans)
1 cup frozen corn kernels
7 oz. hot salsa
2 cups shredded co-jack cheese (I used less than 2 cups and it was plenty)
1 cup chopped tomatoes
garlic salt to taste
cilantro to garnish
1 tsp cumin
2 tsp chili powder
Directions
Preheat the oven to 350°.
Rinse and drain both cans of beans. Squeeze the liquid out of tomatoes before chopping so the dip doesn’t turn runny. Put all ingredients except cilantro and cheese in a bowl and mix together. Grease a shallow baking dish (nonstick spray works) before spooning in the bean mixture. Sprinkle a little cheese on top.
Bake for 20 minutes until the cheese is melted and the dip is heated through. Remove from the oven and top with cilantro.
