Description
This Zesty Cowboy Caviar Dip is a creamy, flavor-packed dish that’s perfect for any gathering. Loaded with sweet corn, black beans, zesty tomatoes, and cheesy goodness, it’s a crowd-pleasing appetizer that’s easy to make and even easier to devour. Serve it warm with tortilla chips for the ultimate party snack!
Ingredients
Scale
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 1 red bell pepper, finely chopped
- 1 jalapeño, seeded and diced (optional for heat)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup sour cream
- 1 tablespoon taco seasoning
- 1 tablespoon fresh lime juice
- Fresh cilantro for garnish
- Tortilla chips, for serving
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish or oven-safe skillet.
- In a large bowl, mix together the softened cream cheese, sour cream, and taco seasoning until smooth.
- Add the corn, black beans, diced tomatoes with green chilies, red bell pepper, and jalapeño to the mixture. Stir to combine.
- Fold in the shredded cheddar cheese, reserving a small amount to sprinkle on top.
- Transfer the mixture to the prepared baking dish, spreading it evenly. Sprinkle the reserved cheddar cheese over the top.
- Bake for 20-25 minutes, or until the dip is bubbly and the cheese has melted.
- Remove from the oven, garnish with fresh cilantro and a squeeze of lime juice, then serve warm with tortilla chips.
Notes
- For a spicier dip, leave the seeds in the jalapeño or add a dash of hot sauce.
- Add protein by mixing in cooked sausage, shredded chicken, or ground beef.
- To lighten up the recipe, use reduced-fat cream cheese and sour cream.
- This dip can be made a day ahead and refrigerated until ready to bake.
- Prep Time: 10 minutes
- Cook Time: 25 minutes