Cheesy Roasted Corn Red Pepper Black Bean Dip Rsc
Dive into the bold, smoky flavors of this irresistible Cheesy Roasted Corn Red Pepper Black Bean Dip, a crowd-pleasing appetizer that's perfect for game days, parties, or any casual gathering. Bursting with roasted sweet corn, smoky charred red peppers, and hearty black beans, this creamy, cheese-laden dip takes comfort food to the next level. Enhanced with spices like cumin and smoked paprika, and baked to golden, bubbly perfection, every bite is packed with rich, savory goodness. Garnished with fresh cilantro and green onions for a pop of color, it's best served warm with tortilla chips for scooping. Ready in just 40 minutes, this easy-to-make dip is a showstopper that's guaranteed to disappear from the table in no time!
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Recipe Information
Ingredients
- 2 cups Corn kernels (fresh, frozen, or canned)
- 2 Red bell peppers
- 1 cup Black beans (cooked and drained)
- 8 ounces Cream cheese (softened)
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Sour cream
- 2 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Green onions (thinly sliced, for garnish)
- 2 tablespoons Fresh cilantro (chopped, optional)
- 1 bag Tortilla chips (for serving)
Instructions
Preheat your oven to 425°F (220°C).
If using fresh corn, remove the kernels from the cob. If using frozen corn, thaw and pat dry. If using canned corn, drain and pat dry.
Toss the corn with 1 tablespoon of olive oil, 1/4 teaspoon of smoked paprika, and a pinch of salt. Spread the corn on a baking sheet lined with parchment paper.
Roast the corn in the oven for 15 minutes, stirring halfway through, until it is slightly charred and golden.
While the corn is roasting, place the red bell peppers directly over a gas burner or under a broiler to char the skin. Turn occasionally until the peppers are evenly blackened on all sides. Once charred, place the peppers in a bowl and cover with plastic wrap to steam for 10 minutes.
Peel the charred skin off the red peppers, remove the seeds, and dice the flesh into small pieces.
In a large mixing bowl, combine the roasted corn, diced red peppers, black beans, softened cream cheese, shredded cheddar cheese, shredded Monterey Jack cheese, sour cream, minced garlic, ground cumin, smoked paprika, salt, and black pepper.
Mix until all the ingredients are evenly combined.
Transfer the mixture to an oven-safe baking dish and spread it out evenly.
Bake the dip in the preheated oven for 20-25 minutes, or until the cheese is bubbling and golden on top.
Remove the dip from the oven and let it cool slightly. Garnish with thinly sliced green onions and chopped cilantro, if desired.
Serve warm with tortilla chips for dipping.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 716 mg | 31% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 9.0 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 401 mg | 31% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 445 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
