Cowboy Dip
This indulgent Cheesy Baked Cowboy Dip blends the creamy depth of cream cheese and mayonnaise with the boldness of jalapeño, smoky bacon, and melty cheeses. With black beans and corn adding substance and texture, this dish makes an irresistible appetizer. Pair it with tortilla chips or crisp veggies, and finish with a vibrant sprinkle of green onions for added flair.
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Ingredients
- 1 can 15 ounces black beans, rinsed and drained
- ½ cup 116 g mayonnaise
- ½ cup 50 g grated parmesan cheese
- 1 medium red onion finely diced (approximately ½ cup)
- 2 cans 15.25 ounces each whole kernel corn, drained
- 1 ½ cups 169.5 g mozzarella cheese, shredded, divided
- 1 ½ cups 169.5 g mild cheddar cheese, shredded, divided
- 8 slices thick-cut bacon cooked and crumbled
- 4 ounces cream cheese softened
- ½ teaspoon kosher salt
- 1 large jalapeño pepper seeded and finely diced
- ¼ teaspoon black pepper
- Chopped green onion for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium oven-safe skillet, mix together the corn, black beans, mayonnaise, softened cream cheese, 1 cup of the cheddar, 1 cup of the mozzarella, parmesan, diced jalapeño, cooked bacon, red onion, salt, and black pepper. Stir thoroughly until evenly combined.
- Sprinkle the remaining cheddar and mozzarella cheese over the top of the mixture in an even layer.
- Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the cheese is fully melted and the dip is bubbling and heated throughout.
- Garnish with chopped green onions and serve hot alongside tortilla chips, crackers, or fresh-cut vegetables.
Notes
This dip is best enjoyed warm and straight from the oven. For a spicier version, include the jalapeño seeds or add a second pepper.