This has definitely topped my list of dips. My husband and I are huge fans of guacamole so I wanted to try something different this time. This dip is warm so perfect for winters. I have already tried it twice and served it to a couple of friends, guess what they loved it too! :)
Cream Cheese - 2 Tbsp softened
Taco Seasoning - 1 Tbsp
Frozen Corns - 1/2 cup (roughly)
Salsa - 1/2 cup
Cheddar Cheese - to sprinkle
Fresh Cilantro chopped - to garnish
In a small bowl, mix cream cheese and taco seasoning with a fork. Add little water/milk to mix nicely.
Add frozen corns in a microwave safe bowl and let them cook for 1 minute.
Spread refried beans evenly on the bottom of a platter you want to use to serve this dip. Top with the cream cheese mixture and next layer corn. Now layer it with salsa and sprinkle with cheese.
Bake in a preheated 350 F oven for 10-12 minutes or until cheese melts completely. Garnish with chopped cilantro and serve with tortilla chips.
Warm Mexican Layered Dip
Refried Beans - 1 canCream Cheese - 2 Tbsp softened
Taco Seasoning - 1 Tbsp
Frozen Corns - 1/2 cup (roughly)
Salsa - 1/2 cup
Cheddar Cheese - to sprinkle
Fresh Cilantro chopped - to garnish
In a small bowl, mix cream cheese and taco seasoning with a fork. Add little water/milk to mix nicely.
Add frozen corns in a microwave safe bowl and let them cook for 1 minute.
Spread refried beans evenly on the bottom of a platter you want to use to serve this dip. Top with the cream cheese mixture and next layer corn. Now layer it with salsa and sprinkle with cheese.
Bake in a preheated 350 F oven for 10-12 minutes or until cheese melts completely. Garnish with chopped cilantro and serve with tortilla chips.
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