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The Black Bean Chili Dip

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Photo Credit: David July — Boat ramp and wooden dock to the Chattahoochee River at Buena Vista Park, Buena Vista Landing, Jackson County, Florida, 25 February 2012

Possibly the biggest hit of Omar and Pam's gathering last night was the incredibly delicious Black Bean Chili Dip they served. I enjoyed it with pita, crisps and by itself.

After Pam sent out her recipe earlier, no doubt due to popular demand, I realized that in ten and a half years I have never featured a recipe on this site. That ends today.

Black Bean Chili Dip
by Pamela Moyer

  1. 15 ounce can black beans: rinsed, drained and partially mashed
  2. 1/2 cup drained whole kernel corn or fiesta corn with diced peppers
  3. 1/3 cup thick and chunky medium spiced salsa — I used a little more
  4. 1/4 cup water — I used a little less
  5. 3 teaspoons chili powder
  6. 1/4 teaspoon cayenne pepper — optional
  7. 1 1/4 cup shredded cheddar cheese
  8. 3 tablespoons canned diced green chilies
  9. cooking spray
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine black beans, corn, salsa, water, chili powder and cayenne.
  3. Pour into a small casserole dish. I used an 8-inch round; smaller is better.
  4. Sprinkle with cheese and chilies.
  5. Cover and bake for 20–30 minutes; until dip is bubbly, cheese is melted.
  6. Uncover and bake an additional 5 minutes.

In my haste to devour the deliciousness, I failed to take a photograph of yesterday's dish. If you make it, please send me a photo of your results!

Photo Credit: David July