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Meet Hot Cowgirl Dip: The Creamy, Cheesy Dip of 2023
Meet Hot Cowgirl Dip: The Creamy, Cheesy Dip of 2023
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in our irresistible creamy, spicy corn and cheese dip, sure to elevate any gathering with a touch of cowboy flair before the year ends.
Ingredients:
  • 8 ounces Monterey Jack cheese, shredded (about 2 cups)
  • 1 tablespoon cornstarch
  • 1/2 cup (4 ounces) cream cheese, softened
  • 1/4 cup chopped fresh cilantro, plus more for garnish (from 1 [2 3/4 ounce] bunch)
  • 1 cup thinly sliced scallions, divided (from 6 medium [3 ounces total] scallions)
  • 1 (15 ounce) can black beans, drained
  • 1 (14.75 ounce) can fire-roasted corn, drained
  • 1 (4 ounce) can chopped hot green chiles (such as Hatch)
  • 1/3 cup thick and chunky salsa (from 1 [16 ounce jar] )
  • 1 tablespoon taco seasoning mix
  • 1 tablespoon chopped pickled jalapeño slices, plus more whole slices for garnish
  • 1/2 teaspoon kosher salt
  • Chopped tomatoes, pickled red onions, chopped avocado, chopped cooked bacon, thinly sliced fresh jalapeño chiles, for topping (optional)
  • Tortilla chips, for serving
Instructions:
  • Prepare all your ingredients.
  • Heat your oven to 375°F. Combine the Monterey Jack cheese and cornstarch in a large bowl, setting aside 1 cup of the mixture. Mix in the cream cheese, cilantro, and 3/4 cup of scallions until well combined.
  • Combine black beans, corn, green chiles, salsa, taco seasoning, pickled jalapeños, and salt, stirring until well mixed.
  • Evenly spread the mixture in an 8-inch cast-iron skillet and then top it with the reserved cheese mixture.
  • Cook until the cheese is gooey and slightly golden, around 20 minutes. Sprinkle with cilantro, pickled jalapeños, and the rest of the scallions. Add tomatoes, pickled red onions, avocado, bacon, and fresh jalapeños if desired. Enjoy with tortilla chips.

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