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Hot Mexican Bean Dip

Hot Mexican Bean Dip

Rich Smith
Cook Time 7 mins
Course Appetizer
Cuisine Mexican


  • 1 Cast Iron Skillet


  • 1 (14.5 oz.) can seasoned black beans, drained
  • 1 (14.5 oz.) can kidney beans, drained
  • 1 (14.5 oz.) can diced tomatoes
  • 1 (7 oz.) can green chilies
  • 1 (14.4 oz.) bag frozen white corn
  • 8 oz. cream cheese
  • 1 cup Mexican cheese blend, shredded
  • 2 Tbsp. sour cream
  • 2 Tbsp. taco seasoning
  • Fresh cilantro for garnish

Optional toppings:

  • Extra cheese
  • Fresh diced tomatoes
  • Lettuce
  • Olives
  • Diced Red Onions
  • Fresh or sautéed bell peppers
  • Avocado slices


  • In a lightly greased cast-iron skillet on medium, heat black beans, kidney beans, tomatoes, green chilies, and white corn for about 5 minutes, stirring occasionally.
  • When bubbles start to form, stir in cream cheese, Mexican cheese, sour cream, and taco seasoning.
  • Heat and stir for another 5 minutes or until bubbles appear.
  • Remove from heat and serve hot by placing the cast-iron skillet on a trivet or oven-safe hot pad.
  • Add fresh cilantro and your preferred toppings and serve with a large bowl of tortilla chips for dipping.


Cooked ground beef or sausage may also be added in for an even heartier dish.
Keyword Bean Dip, beans, corn, cream cheese, Diced tomatoes, Dip, Green Chilies, Mexican Cheese, Spicy Dip, Tailgating