This is one of those southern recipes (in one form or another) that magically appears on potluck tables, football tailgating parties or backyard BBQs during the cooler months. Warm, cheesy and the creamy richness of cream cheese plus the smoky and savory notes of bacon added to the subtle heat of jalapeño makes this dip both delicious and addicting! Serve it with freshly made tortilla chips, crackers or even vegetable sticks for a super tasty appetizer that your guests will make disappear in no time! The chopped green onions on top add an extra burst of color and flavor. Not a “looker”, but definitely a “taster” 😀
TEXAS TRASH DIP aka CHEESY BAKED COWBOY DIP
2 cans (15.25 ounces each) whole kernel corn, drained **
1 can (15 ounces) black beans, rinsed, drained
½ cup Duke’s mayonnaise
4 ounces cream cheese, diced small and then softened
1 + ½ cups mild cheddar cheese, shredded
1 + ½ cups mozzarella cheese, shredded
½ cup FINELY grated Parmesan cheese
1 jalapeño pepper, seeded, FINELY diced
8 slices thick-cut bacon, cooked, crumbled
1 medium red onion, FINELY diced
FRESH ground sea salt and black pepper
1 bunch green onions, chopped for garnish
Chopped tomatoes, for garnish
- Preheat oven to 350°.
In a medium, oven-safe skillet, combine corn, black beans, mayonnaise, cream cheese, 1 cup cheddar cheese, 1 cup mozzarella cheese, Parmesan cheese, jalapeños, bacon, onion, salt, and pepper. Stir until combined. - Top with the remaining cheddar and mozzarella cheese.
- Bake 25-30 minutes until the cheese is melted and the dip is heated through.
- Garnish with green onions and FRESH chopped tomatoes.
- Serve with tortilla chips, crackers, and fresh vegetables for dipping.
**As an alternative I use 3 cans of Green Giant Mexican Corn or white shoepeg corn.
To make the cream cheese easier to dice, place it in the freezer for 20-230 minutes and then soften.