Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). This ensures your dip will be perfectly bubbly and heated through.
- In a medium mixing bowl, combine the rinsed and drained black beans, the undrained can of Rotel diced tomatoes with green chilies, sour cream, and salsa.1 (15-ounce) can black beans, 1 (10-ounce) can Rotel diced tomatoes with green chilies, 1/4 cup sour cream, 1/4 cup salsa
- Stir in the garlic powder, onion powder, and the pinch of cayenne pepper, if you’re opting for a bit of spice. Mix everything well until all the ingredients are thoroughly combined.1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, Pinch cayenne pepper
- Add half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese to the bowl with the wet ingredients. Stir until the cheese is evenly distributed throughout the bean and tomato mixture.1 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese
- Spoon the mixture into a small oven-safe baking dish or a pie plate. Spread it out evenly.
- Sprinkle the remaining cheddar cheese and Monterey Jack cheese evenly over the top of the dip. This creates that irresistible cheesy crust.1 cup shredded cheddar cheese, 1/2 cup shredded Monterey Jack cheese
- Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown around the edges.
- Carefully remove the Cheesy Fiesta Dip from the oven. Let it sit for a minute or two before serving hot with your favorite tortilla chips for dipping.Tortilla chips
Notes
Leftover Cheesy Fiesta Dip can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, use the microwave or oven. Can also be frozen for up to 2 months.
