Bursting with flavor, this Mexican Volcano Dip is an appetizer that is sure to blow your guests away.
Yesterday was either a disastrous success, or a successful disaster.
I can’t decide which.
Since some of my relatives are in town and wanted to see our new house, I decided to host a little dinner party.
I don’t know if you could really call it a party. But dinner was to be had, and dessert, and we were sort of celebrating the new house so… yeah, a dinner party.
I had some lovely intentions and fantastic plans for the day, but they didn’t all go down exactly like I thought they would in my head.
Exhibit A. We get our drinking water from a local well. It’s free and it’s on religious property (we like to call it “Holy Water”) and it’s the most clean, refreshing, best tasting water I’ve had in my life. Or I should say, tasteless water. Because the best water should have no taste or flavor at all. (Unlike bottled water which usually tastes like there is hairspray in it.)
When I went to get our water yesterday morning, I cracked one of the jugs and it spilled all down my legs. Yeah, it looked like I’d had an accident.
Exhibit B. Immediately after getting our water from the well, I decided I couldn’t stand my dirty car another minute and stopped to give it a little spray down at the DIY car wash.
It was all going wonderfully until I finished with the washing and rinsing and realized I didn’t have any towels to dry it off. So there are streaks all over my freshly washed car.
Exhibit C, D, and E.
My job interview (round two) lasted an hour and a half people. It was loooong. And I was late getting home to fix dinner for the party. So then I was frantically rushing.
And the temperature outside sky rocketed last night so my plan to have half of the guests sit outside on the deck at our patio table was ruined and I had to be tacky and ask my father to bring over an extra table to put inside.
Then in my haste to prepare dinner I spilled one of the containers of water that I’d just filled up at the well earlier.
And successfully soaked a second pair of pants.
The only real success yesterday was this dip.
Which is ironic seeing as how it was the one thing I didn’t have a plan for.
I just started out mixing things together, not really knowing what I was making til it was finished. It actually turned out really, really good. Kind of like seven-layer dip. Except… not.
And wouldn’t you know it, this was everyone’s favorite part of the meal too. Figures.
Except for these popsicles we had for dessert. (And another variety which I’ll be posting soon!) They really loved those too.
So I guess this dip made the day a success.
Thank you Mexican Volcano Dip for saving the day.
What people are saying about this Mexican Volcano Dip
“I had a dinner party of four couples and my husband and I made this and was such a hit that I was ask to bring to the next game (board games) night. I was really happy that I had made two of them .By the time the night was over there was no more left. Every just went on and on about how good it was and how nice it looked. I did how ever took soft shelled tortillas and cut them in sixth and some people the dip on them ans some use the tortilla chips, but either way it was absolutely delicious. Thank you so much for making my dinner/ game party a huge hit. ” – Suzan
Mexican Volcano Dip
- 8 ounces cream cheese, softened
- 1/2 teaspoon garlic powder, divided
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon paprika, onion powder, chili powder, and cumin
- 1 can black beans, rinsed and drained
- 1/4 teaspoon onion powder, salt
- 1/4 teaspoon lime juice
- 1 roma tomato, diced
- 1/2 white or yellow onion, diced
- cilantro and shredded cheddar cheese, for topping
- In a large bowl whip cream cheese with hand mixer for 1-2 minutes. Add 1/4 teaspoon garlic powder, cayenne pepper, paprika, onion powder, chili powder, and cumin and mix well. Scoop mixture onto the center of a large serving plate and make a small crater in the center of the mixture with the back of a spoon.
- In small bowl combine black beans, onion powder, 1/4 teaspoon garlic powder, and lime juice and mix to combine. Spoon 2-3 tablespoons of black beans into cream cheese "crater". Spread remaining black beans around base of cream cheese.
- Around the outer edge of the plate place onions and tomatoes and place one tablespoon onto top of black beans. Sprinkle entire plate with cilantro and shredded cheese. Chill until ready to serve. Serve with tortilla chips.