Quick and easy, this lactose free baked black bean chili dip comes together in a snap, simplifying your game day party prep. Serve it hot with crisp tortilla chips for scooping up all the cheddary, spicy goodness.
1 (15-ounce) can black beans, rinsed, drained and partially mashed
½ cup drained canned whole kernel corn
⅓ cup salsa
¼ cup water
2 teaspoons chili powder
5 ounces Cabot Lite75 Sharp Cheddar or Cabot Lite50 Sharp Cheddar, grated (about 1¼ cups)
2 tablespoons drained canned green chilies
PREHEAT oven to 375°F.
COMBINE beans and next 4 ingredients; pour into a small casserole dish coated with cooking spray.
SPRINKLE with cheese and green chilies.
COVER and bake at 375°F for 30 minutes or until cheese is melted and filling is bubbly. Uncover and cook an additional 5 minutes. Serve with tortilla chips.
Note: For a quick afternoon snack any day of the week, this dip can also be mixed together ahead of time and portioned into individual serving dishes. Microwave each dish, as needed, on HIGH for 1 minute at a time until filling is bubbly and cheese is melted.
I make this all the time and its a hit everywhere and with everyone.!!!!!
This easy and delicious! instead of black beans, I used my favorite Black Eyed Peas!!!!
I doubled this recipe and served it a football game. It disappeared in a flash and I was asked for the recipe several times. This one is a winner.