Description
A creamy, cheesy dip loaded with enchilada flavors, perfect for game day gatherings.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (10 oz) enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, drained
- 1/2 cup diced green onions
- 1/2 cup diced tomatoes
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cream cheese and sour cream until smooth.
- Add the cheddar cheese, Monterey Jack cheese, enchilada sauce, black beans, corn, green onions, tomatoes, garlic powder, cumin, salt, and pepper. Mix well.
- Transfer the mixture to a baking dish and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
- Remove from the oven and let it cool slightly before serving.
- Serve warm with tortilla chips or fresh veggies.
Notes
- For a spicier dip, add diced jalapeños or a dash of hot sauce.
- This dip can be made ahead of time and stored in the refrigerator before baking.
- Garnish with additional green onions or cilantro before serving for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg