Loaded Veggie Queso Dip Skillet

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 can (10 oz) roasted diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (4 oz) diced green chiles
• 1 cup frozen corn
• 1 1/4 cups shredded Mexican blend cheese
• 1/2 cup cream cheese, cubed
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion, bell pepper, and mushrooms. Sauté until softened.
3. 3 Stir in garlic and cook for another minute.
4. 4 Add roasted diced tomatoes, black beans, green chiles, and corn. Simmer for 5 minutes.
5. 5 Reduce heat to low and stir in cumin, chili powder, salt, and pepper.
6. 6 Add Mexican blend cheese and cream cheese. Stir until cheeses are melted and mixture is smooth.
7. 7 Garnish with fresh cilantro and serve hot.

Equipment

• Large skillet
• Wooden spoon

Variations

• Add cooked and crumbled chorizo for a meaty twist.
• Substitute spinach for some of the veggies for a different flavor profile.

Substitutions

• If you're out of cream cheese, use an extra 1/2 cup of shredded cheese.
• No bell peppers? Use zucchini instead.

Pairings

• Pair with a crisp lager or a refreshing lime margarita.
• Serve alongside a simple green salad.

Nutrition

Tips

• For extra spice, add a pinch of cayenne pepper.
• Serve immediately for the best texture and flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop.

Freezing: This dip freezes well for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stove, stirring often.

Serving Suggestions

• Serve with tortilla chips, veggie sticks, or warm flour tortillas.
• Great as a game-day snack or party appetizer.

FAQ