Our family loves Mexican food. Like love, loves it… the authentic stuff. Can’t get enough. So when any dish is labeled as Tex-Mex, I get a little snobbish. Give me the real deal or give me an extra margarita to make it better! But I really do have to admit that this dip is so amazing that it shouldn’t be passed over by us “authentic” snoots! They say, “Don’t mess with Texas” for a reason, right? So I’m proud to say this black bean and corn, crowd-pleasing dip can best be described as a hearty BBQ, Tex-Mex appetizer that melts in your mouth!
My homemade version of Mexican food involves super simple to make sishes like 2-ingredient chicken tacos, avocado tacos, 4-ingredient carnitas (recipe coming soon), even easy to make enchiladas. And although I have not been priveleged to learn how to make the authentic versions of these foods, our family is crazy about this type of cuisine. And I’m crazy about how easy they are to make.
I’m also a big fan of any kind of food that can be customized. We love to entertain so tacos and carnitas are a hit because each guest can personalize their plate to please their tastebuds.
But besides queso, I haven’t really come across any appetizers that mix well with Mexican food. And even though my hubby would tell you queso is all you need, sometimes it’s nice to add a little extra flair.
Years ago I came across a recipe for an appetizer like this. It sounded great. But the taste was off, it had some ingredient that I don’t typically keep in the pantry, and honestly it didn’t look that pretty. All of which could be fixed! And after some recipe play, this appetizer reached palate perfection and has been a huge hit with many of the friends who have shared our table with us.
I will admit, that before all the cheese is melted on the top and the garnish added… this is not the most appealing dish. Looks a little like wet dog food when cooking. Too blunt? Sorry. So you can understand why I can’t let you make this and think you can skip the toppings. Don’t even try it. Just the little bit of fresh cilantro and tomatoes takes the flavors from “pretty good” to “POW!”
And the flavor blends well with more than just Mexican food. Whether you take it to a carry-in or pair it with your favorite wings for Super Bowl, you cannot go wrong adding this BBQ Black Bean & Corn Dip to your meal plan! Or… you could just make it a meal on its own like my children beg of me!
BBQ Black Bean & Corn Dip
- 1 Tbsp Liquid Smoke
- 1/4 cup BBQ sauce
- 1 pkg. (8 oz.) cream cheese
- 1/4 cup milk
- 1 can black beans, drained & rinsed
- 1 can (15 oz.) corn, drained
- 1/2 cup chopped red peppers
- 1/4 cup red onion
- 1 cup shredded Mexican cheese, divided
- 1 tomato, chopped & divided
- 1/4 cup fresh cilantro, chopped (optional for garnish)
- Reserve 1/4 cup cheese and 1/4 cup tomatoes. Combine all remaining ingredients.
- Spread into an 8x8 casserole dish or 9-inch pie plate.
- Bake at 375-degrees for 25 minutes.
- After removing dish from oven, garnish with the reserved cheese and tomato. For more color, sprinkle with fresh cilantro (optional).
- Serve dip hot with tortilla chips.
Happy eating, friends!