Baked Southwestern Corn Dip
1 Can Ro-Tel (10 oz)
1 Can Black Beans (15 oz)
1 Medium Fresh Jalapeno Pepper (2 Tablespoons Chopped)
2 Jarred Roasted Red Peppers, chopped
1 Cup Shredded Monterey Jack, Colby Jack, or Pepper Jack Cheese
½ Cup Grated Parmesan Cheese
1 Cup Mayonnaise
Cooking Oil Spray
Tortilla Chips for Dipping
Preheat Oven to 350
Drain black beans and Ro-tel tomatoes (and corn if you used canned). Mix drained vegetables and corn in a medium size mixing bowl. Add jalapeno, roasted red peppers, both cheeses, and mayonnaise. Stir well.
Spray a 2 quart baking dish lightly with cooking oil spray. Pour the dip into the dish and smooth the top. Bake until the top is bubbly, about 30 minutes. Serve with tortilla chips. Spicy bulk sausage also tastes great in this.