Ingredients
1 tbsp olive oil
1 med. red bell pepper, diced
1/2 med. red onion, diced
1 clove garlic, minced
1/4 cup flour
2 cups half & half
2 tbsps taco seasoning
1 tsp kosher salt
1 lb frozen corn, thawed
1-10 oz box frozen chopped spinach, thawed and drained well
1 can black beans, rinsed and drained
1 lb pepperjack cheese, shredded
garnish with chopped cilantro and lime wedges
Preparation
Heat the oil in a large skillet. Saute the bell pepper, red onion, and garlic until softened, 5 to 7 minutes. Stir in the flour and cook 2-3 minutes before stirring in the half and half. Bring to a simmer, stirring frequently until the sauce thickens. Stir in the taco seasoning and salt. In a large bowl, combine the corn, spinach, and black beans. Stir in the southwestern cream sauce and the pepperjack cheese.
Preheat the oven to 350 degree oven. Place the dip in a 9x13 pan and bake for 40-45 minutes, until the dip is heated through and bubbling around the edges.
