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Mexican Volcano Dip

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Mexican Volcano dip
This dip is such a crowd pleaser! Tons of flavor and a little kick, plus it makes a fantastic centerpiece!
Prep Time: 15 minutes
Cook Time: 0 minutes
0 minutes
Total Time: 15 minutes
Servings:10 servings

Ingredients

  • 8 ounces cream cheese, softened
  • ½ teaspoon garlic powder, divided
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon paprika, onion powder, chili powder, and cumin
  • 1 can black beans, rinsed and drained
  • ¼ teaspoon onion powder, and salt
  • ¼ teaspoon lime juice
  • 1 roma tomato, diced
  • ½ white or yellow onion, diced
  • cilantro and shredded cheddar cheese, for topping

Instructions

  • 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. 

Notes

Add 1-2 jalapenos, diced and seeds removed, for a spicy kick. 

Nutrition

Calories: 115 kcal, Carbohydrates: 8 g, Protein: 4 g, Fat: 8 g, Saturated Fat: 4 g, Cholesterol: 25 mg, Sodium: 74 mg, Potassium: 146 mg, Fiber: 2 g, Sugar: 1 g, Vitamin A: 379 IU, Vitamin C: 1 mg, Calcium: 31 mg, Iron: 1 mg
Course: Appetizer
Cuisine: Mexican
Author: Tiffany