Warm Southwest Vegetable Dip


  • 1 can (14 oz/398 mL) diced tomatoes, drained
  • 1 cup (250 mL) canned black beans, rinsed and drained
  • 1 cup (250 mL) frozen corn
  • 3/4 cup (175 mL) diced green pepper
  • 1 small jalapeño, seeded and chopped
  • 1 small clove garlic, pressed
  • 1 tsp (5 mL) Tex-Mex seasoning
  •  Blue and yellow corn tortilla chips (about 48 chips total), divided
  • 3 oz (90 g) cheddar cheese, grated (3/4 cup/175 mL)
  • 2 tbsp (30 mL) fresh chopped cilantro


  1. Place drained tomatoes, beans, corn, diced green pepper, jalapeño pepper and garlic pressed with Garlic Press and seasoning mix into large bowl; mix well. Crush 8 corn tortilla chips; distribute crumbs evenly in bottom of Mini-Baker. Spoon vegetable mixture evenly over crumbs in Baker.

  2. Sprinkle grated cheddar cheese over top of vegetable mixture. Place Baker in microwave. Microwave on HIGH 5-7 minutes or until cheese is melted. Sprinkle chopped cilantro over cheese. Serve dip with remaining tortilla chips.


  • 16  servings of about 4 

Nutrients per serving:

U.S. Nutrients per serving: Calories 70, Total Fat 3 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 10 g, Protein 3 g, Sodium 150 mg, Fiber 2 g

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