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Category: Dips - Hot
Prep Time: Cook Time: Total Time:
1 (14 oz) can diced tomatoes, drained
1 cup canned black beans, rinsed and drained
1 cup frozen corn
3/4 cup diced green bell pepper
1 small jalapeno pepper, seeded and chopped
1 small garlic clove, pressed
1 tsp Tex-Mex seasoning
Blue and yellow corn tortilla chips (about 48 chips total), divided
3/4 cup grated cheddar cheese
2 tbsp chopped fresh cilantro
Place drained tomatoes, beans, corn, diced green pepper, jalapeno, garlic and seasoning mix into large bowl; mix well. Crush 8 corn tortilla chips; distribute crumbs evenly in bottom pie plate. Spoon vegetable mixture evenly over crumbs in baker.
Sprinkle grated cheddar cheese over top of vegetable mixture. Bake at 350 until cheese is melted. Sprinkle chopped cilantro over cheese. Serve dip with remaining tortilla chips.
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WARM SOUTHWEST VEGETABLE DIP
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Category: Dips - Hot
Prep Time: Cook Time: Total Time:
1 (14 oz) can diced tomatoes, drained
1 cup canned black beans, rinsed and drained
1 cup frozen corn
3/4 cup diced green bell pepper
1 small jalapeno pepper, seeded and chopped
1 small garlic clove, pressed
1 tsp Tex-Mex seasoning
Blue and yellow corn tortilla chips (about 48 chips total), divided
3/4 cup grated cheddar cheese
2 tbsp chopped fresh cilantro
Place drained tomatoes, beans, corn, diced green pepper, jalapeno, garlic and seasoning mix into large bowl; mix well. Crush 8 corn tortilla chips; distribute crumbs evenly in bottom pie plate. Spoon vegetable mixture evenly over crumbs in baker.
Sprinkle grated cheddar cheese over top of vegetable mixture. Bake at 350 until cheese is melted. Sprinkle chopped cilantro over cheese. Serve dip with remaining tortilla chips.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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