If you want a rancher-style stick-to-your-ribs dip, this can be a whole meal and even perfect for a filling for taco night or rolled into a flour tortilla. This dip/skillet meal is hearty and full of delicious cheese and beans. Serve it as it is with chips or crackers and the party or appetizer is complete. We prefer ours topped with a dollop of sour cream, diced tomatoes, and olives but plain or dressed it's fabulous!

Skillet Southwestern Dip via @Whats Cookin Italian Style Cuisine.comPhoto byClaudia Lamascolo

Shopping List:

• 1 15-ounce can of black beans rinsed and drained
• 1 15-ounce can of red beans or pinto rinsed and drained
• 1 15-ounce can of corn rinsed and drained
• 1 8 -ounce can of green chilies diced
• 1/4 cup diced onion
• 1 teaspoon granulated garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 2 cups of Mexican blended cheese (or your favorite extra sharp cheddar)
• salt, pepper, and cayenne pepper to taste
• Garnish: sour cream, shredded sharp-cheddar, shredded Mexican blended cheese, diced beefsteak or vine ripe tomatoes, diced black olives
• Optional: cooked chicken or ground cooked beef drained

Directions:

1. Grease or oil spray a baking-proof skillet and set aside.
2. Preheat the oven to 425 degrees.
3. In a large mixing bowl toss all the ingredients except garnishes together.
4. Stir in around 1 cup of shredded cheese and the sour cream.
5. Pour half the mixture into the greased skillet, add around 1/2 cup shredded cheese, and save the remaining for the top.
6. If using meat fold that in.
7. Add the rest of the bean mixture and the rest of the cheese.
8. Bake in the preheated oven for 25 minutes or until bubbling and the cheese is melted.
9. Optional: top with garnish before serving and serve with chips or crackers.

More Chili Recipes To Try:

Vegetarian Chili

White Chicken Chili

Southwestern Chili

cheddar