Turn up the heat at your Mexican-themed party with a hot dip that's loaded with tomatoes, corn, black beans and flavor. Make it in 30 minutes!
For a smokier flavor, substitute 2 cans (14.5 oz each) fire-roasted tomatoes for the diced tomatoes with lime juice and cilantro.
This vegetable dip can be made up to 8 hours in advance. Cover and refrigerate until ready to microwave.
Southwestern Layered Dip
Crab Cakes with Cilantro Salsa