Black Bean Chili Dip

Name: Black Bean Chili Dip
Yield: 8
Cuisine: Mexican
Ingredients: 1 (15-ounce) can black beans, rinsed, drained and partially mashed; ½ cup canned whole kernel corn, drained; ⅓ cup salsa; ¼ cup water; 2 teaspoons chili powder; Cooking spray; 5 ounces Cabot Cabot Lite50 Sharp Cheddar, grated (about 1¼ cups); 2 tablespoons canned green chilies, drained

Servings

8

Quick and easy, this lactose free Baked Black Bean Chili Dip comes together in a snap, simplifying your game day party prep. Serve it hot with crisp tortilla chips (or your favorite veggies) for scooping up all the cheddary, spicy goodness.

Ingredients

1 (15-ounce) can black beans, rinsed, drained and partially mashed
½ cup canned whole kernel corn, drained
⅓ cup salsa
¼ cup water
2 teaspoons chili powder
Cooking spray
5 ounces Cabot Cabot Lite50 Sharp Cheddar, grated (about 1¼ cups)
2 tablespoons canned green chilies, drained

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Directions

PREHEAT oven to 375°F.
COMBINE beans and next four ingredients; pour into a small casserole dish coated with cooking spray.
SPRINKLE with grated cheese and green chilies.
COVER and bake at 375°F for 30 minutes or until cheese is melted and filling is bubbly. Uncover and cook an additional 5 minutes. Serve with tortilla chips.

Recipe Tips

For a quick afternoon snack any day of the week, this dip can also be mixed together ahead of time and portioned into individual serving dishes. Microwave each dish, as needed, on HIGH for 1 minute at a time until
filling is bubbly and cheese is melted.