Ingredients with Measurements:
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Tortilla chips, for serving
Special equipment needed:
- Mixing bowl
- Spoon or spatula
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the black beans, corn, red onion, red and green bell peppers, jalapeno pepper, cilantro, lime juice, cumin, chili powder, salt, and black pepper. Mix well.
3. Transfer the mixture to a baking dish and spread it out evenly.
4. Sprinkle the shredded cheddar cheese on top of the mixture.
5. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
6. Remove from the oven and let cool for a few minutes.
7. Dollop the sour cream on top of the dip.
8. Serve with tortilla chips.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- 350°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 234
- Fat: 11g
- Carbohydrates: 26g
- Protein: 11g
- Fiber: 6g
- Sugar: 4g
Substitutions for ingredients:
- You can use kidney beans or pinto beans instead of black beans.
- You can use diced tomatoes instead of corn.
- You can use yellow onion instead of red onion.
- You can use any type of shredded cheese you prefer.
Variations:
- Add diced avocado to the mixture before baking.
- Top the dip with sliced black olives before baking.
- Use a combination of shredded cheddar and Monterey Jack cheese.
- Add a can of diced green chilies for extra spice.
Tips and tricks:
- Make sure to drain and rinse the black beans and corn before using them in the recipe.
- You can adjust the amount of jalapeno pepper to your desired level of spiciness.
- You can make this dip ahead of time and refrigerate it until ready to bake.
Storage instructions:
- Store any leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the dip, place it in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the dip in a colorful bowl or baking dish.
- Garnish the dip with additional chopped cilantro.
Garnishes:
- Chopped cilantro
- Sliced black olives
- Diced avocado
Pairings:
- Serve with tortilla chips or vegetable sticks.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled chicken or steak
Troubleshooting advice:
- If the dip is too dry, add a splash of lime juice or a tablespoon of water to the mixture before baking.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw ingredients.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
- The origins of the Mexicali Dip are unclear, but it is a popular appetizer in Mexican and Tex-Mex cuisine.
Flavor profiles:
- This dip is savory and slightly spicy, with a hint of lime and cilantro.
Serving suggestions:
- Serve this dip as an appetizer or snack at your next party or gathering.
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Region: Mexican