Southwestern Spinach-Black Bean Dip
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 453.59 g package frozen chopped spinach
- 1 small onion, chopped
- 14.79-29.58 ml olive oil
- 113.39 g cream cheese, softened
- 425.24 g can black beans, drained
- 297.66 g can Rotel Tomatoes
- 311.84 g can corn niblets (I use Green Giant Mexi-Corn)
- 236.59 ml cheddar cheese, shredded
- 29.58 ml cumin
- 4.92 ml chili powder
- salt & pepper
directions
- Saute the chopped onion in olive oil, add the frozen spinach and cook about 10 minutes.
- Add salt and pepper to taste.
- Add the Rotel tomatoes, cumin, chili powder.
- Cook about 5 more minutes and then add cream cheese. Stir frequently while it melts.
- Add black beans and corn, mix well, then add cheddar cheese.
- Stir until the cheese is melted.
- If the mixture gets too thick, add milk to thin it out to desired consistency.
- Serve with tortilla chips or as a side dish.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
Melissa Spangler
Ethel, Louisiana
I live in south eastern Louisiana where we have the best food in the world! I've always loved to cook ever since I was a little girl and my grandmothers, Nannie and Maw Maw T, were very influential to me. I enjoy making dishes from scratch and using old fashioned recipes - it's always worth the effort. My husband & I love to barbecue several times a week since we love to be outdoors. I love to entertain friends and family on weekends.