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.
Corn and Avocado Salsa
Minted Tomato Salsa with Grilled Pita Chips
Corn and Black Bean Wraps
Crab Cake Crostini with Corn and Bacon Salsa
Caribbean Layered Dip
Mexican Vegetable Roll-Ups