Chili Cornbread Salad Dip
Transform your appetizer game with this irresistible Chili Cornbread Salad Dip, a layered masterpiece that combines hearty flavors with fresh, zesty notes. Starting with a base of crumbly cornbread, this dish is packed with seasoned ground beef, black beans, and sweet corn simmered in a savory blend of chili powder and cumin. A creamy lime-infused sour cream dressing ties the layers together, while toppings of crisp romaine lettuce, juicy cherry tomatoes, shredded cheddar, and fresh cilantro deliver vibrant color and crunch. Perfect for parties or casual gatherings, this make-ahead dip is served chilled and pairs wonderfully with crunchy tortilla chips. Bursting with Tex-Mex flavor and irresistible texture, it’s the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 4 cups cornbread
- 1 pound ground beef
- 1 medium, diced onion
- 2 minced garlic cloves
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 10 ounces canned diced tomatoes with green chilies
- 1 cup, rinsed and drained black beans
- 1 cup, fresh or canned corn kernels
- 1 cup sour cream
- 0.5 cup mayonnaise
- 1 tablespoon lime juice
- 1 cup shredded cheddar cheese
- 2 cups, chopped romaine lettuce
- 1 cup, halved cherry tomatoes
- 3 stalks, sliced green onions
- 2 tablespoons, chopped cilantro
- optional, for serving tortilla chips
Instructions
Preheat the oven and bake your favorite cornbread recipe or use store-bought cornbread. Once cooled, crumble into bite-sized pieces and set aside.
In a skillet over medium heat, brown the ground beef until cooked through. Drain excess fat if necessary.
Add diced onion and minced garlic to the skillet with the beef. Sauté until the onion is softened, about 5 minutes.
Stir in chili powder, cumin, canned diced tomatoes with green chilies, black beans, and corn. Allow the mixture to simmer for 8-10 minutes. Remove from heat and let it cool slightly.
In a small bowl, whisk together sour cream, mayonnaise, and lime juice to make a creamy dressing. Set aside.
In a large glass trifle dish or serving bowl, begin layering the dip. First, add a layer of crumbled cornbread as the base.
Top the cornbread with the beef and chili mixture, spreading it evenly.
Spread the sour cream dressing over the chili layer.
Sprinkle shredded cheddar cheese on top of the dressing.
Add a layer of chopped romaine lettuce, followed by halved cherry tomatoes, sliced green onions, and chopped cilantro.
Cover the dish with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
Serve chilled with tortilla chips for scooping or enjoy as a side salad.
Nutrition Facts
Calories |
4471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.1 g | 382% | |
| Saturated Fat | 103.1 g | 515% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 4628 mg | 201% | |
| Total Carbohydrate | 318.7 g | 116% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 71.3 g | ||
| Protein | 161.0 g | 322% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 2196 mg | 169% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 3514 mg | 75% | |
*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.
