Can I make this dip vegetarian?

Absolutely! Simply omit the bacon or replace it with a plant-based bacon alternative. The dip is so flavorful with the cheeses and vegetables that you won't miss the meat. You might want to add an extra pinch of salt to compensate for the saltiness the bacon would have provided.

What can I use instead of jalapeños if I don't like spicy food?

Green bell peppers make a great non-spicy substitute that still provides that fresh pepper flavor and crunch. You could also try mild green chiles from a can, which add flavor without significant heat. Just be sure to drain them well.

Can I use frozen corn instead of canned?

Yes, frozen corn works beautifully in this recipe. Thaw it completely and drain any excess water before adding to the mixture. Fresh corn cut from the cob is also delicious in summer when it's in season - about 3-4 ears should equal the amount in two cans.

How do I know when the dip is done baking?

The dip is ready when the cheese on top is completely melted, starting to bubble around the edges, and getting slightly golden in spots. The edges should be visibly bubbling, which indicates that the entire dip is heated through. If you have an instant-read thermometer, the center should reach about 160°F.

Cheesy Baked Cowboy Dip Recipe

Description

This Cheesy Baked Cowboy Dip is a warm, creamy, and cheesy appetizer that’s loaded with corn, black beans, bacon, and jalapeños. It’s perfect for parties or gatherings and served best with tortilla chips, crackers, or fresh vegetables for dipping.

Ingredients

Units Scale

Main Ingredients

2 cans (15.25 ounces each) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed, drained
1/2 cup (116 g) mayonnaise
4 ounces cream cheese, softened
1 1/2 cups (169.5 g) mild cheddar cheese, shredded, divided
1 1/2 cups (169.5 g) mozzarella cheese, shredded, divided
1/2 cup (50 g) grated parmesan cheese
1 large jalapeño pepper, seeded, finely diced
8 slices thick-cut bacon, cooked, crumbled
1 medium red onion, finely diced (about 1/2 cup)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Green onion, chopped for garnish
Optional: Tortilla chips, crackers, and fresh vegetables for dipping

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Instructions

Preheat Your Oven: Preheat the oven to 350°F (175°C) to prepare for baking the dip.
Combine the Ingredients: In a medium, oven-safe skillet, mix together the corn, black beans, mayonnaise, cream cheese, 1 cup cheddar cheese, 1 cup mozzarella cheese, parmesan cheese, jalapeños, bacon, onion, salt, and pepper. Stir well until all ingredients are evenly combined.
Add the Cheese Topping: Sprinkle the remaining cheddar cheese and mozzarella cheese evenly over the top of the mixture in the skillet.
Bake the Dip: Place the skillet in the preheated oven and bake for 25-30 minutes, or until the cheese is fully melted and the dip is heated through.
Serve: Remove the skillet from the oven, garnish with chopped green onions, and serve the dip warm with tortilla chips, crackers, or fresh vegetables on the side for dipping.

Notes

For a spicier version, leave the seeds in the jalapeño or add an additional jalapeño.
You can substitute the bacon with turkey bacon or omit it for a vegetarian version.
This dip can also be made ahead of time; simply assemble it and refrigerate it until you’re ready to bake.

Nutrition

Serving Size: 1/8 of the recipe
Calories: 210
Sugar: 2g
Sodium: 520mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 9g
Cholesterol: 40mg