Smoky Corn and Black Bean Skillet Queso Dip
A quick stovetop queso with corn, black beans, and smoky spices for scooping.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 8 · Difficulty: Easy · Rating: 4.6/5 (142 reviews)
INSPIRED BY
I wanted a queso that feels hearty enough to count as dinner-for-snacking, but still comes together fast in one skillet.
Story
If you have ever watched a bowl of queso disappear in about five minutes, you know why this exists. I love adding corn and black beans because it makes the dip feel like it has some substance, not just cheese on cheese. The smoked paprika is the little secret that makes it taste like something happened, even though it is basically melt and stir. Put the skillet in the middle of the table and let everyone scoop while it is hot.
By Casey
Ingredients
- 1 tbsp butter
- 1/2 small onion, finely chopped
- 1 clove garlic, minced
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 (10 oz) can Ro-Tel diced tomatoes with green chiles, drained
- 1 cup corn (frozen or canned, drained)
- 1 (15 oz) can black beans, rinsed and drained
- 8 oz block cream cheese, cubed
- 1 1/2 cups shredded cheddar or Mexican blend
- 1/2 cup milk
- Salt and pepper, to taste
- Sliced jalapenos and cilantro, for topping (optional)
Instructions
- Melt butter in a skillet over medium heat. Add onion and cook 3 minutes until soft.
- Stir in garlic, chili powder, and smoked paprika for 30 seconds.
- Add Ro-Tel, corn, and black beans and warm through, about 2 minutes.
- Lower heat to medium-low. Add cream cheese and milk and stir until mostly melted.
- Add shredded cheese a handful at a time, stirring until smooth and stretchy.
- Season to taste. Top with jalapenos and cilantro and serve warm with chips.
Chef Tips
- Drain the Ro-Tel well so the dip stays thick and scoopable.
- If it thickens as it sits, stir in an extra splash of milk.
- Keep the heat low once the cheese goes in to prevent graininess.
- Turn leftovers into nachos, spread chips on a pan and spoon warmed queso over the top.
Cook's Notes
- **Cheese choice:** Shred your own if you can, but bagged works in a pinch.
- **Heat level:** Use mild Ro-Tel for kid-friendly, hot Ro-Tel for spicy.
- **Serving:** Warm chips hold up better than cold ones.