Warm Southwest Vegetable Dip

By tbarg

Pampered Chef

Ingredients

• 1 can diced tomatoes, drained
• 1 cup canned black beans, rinsed and drained
• 1 cup frozen corn
• 3/4 cup diced green pepper
• 1 small jalapeno, seeded and chopped
• 1 small garlic clove, pressed
• 1 tsp Tex-Mex seasoning
• Blue and Yellow corn tortilla chips, divided
• 3 oz. cheddar cheese, grated (3/4 cup)
• 2 Tbsp fresh chopped cilantro

Preparation

Step 1

Place drained tomatoes, beans, corn, diced green pepper, jalapeno, garlic and seasoning mix into large bowl; mix well. Crush 8 corn tortilla chips; distribute crumbs evenly in bottom of mini-baker. Spoon vegetable mixture evenly over crumbs in baker.
Sprinkle grated cheese over top of vegetable mixture. Place baker in microwave. Microwave on HIGH 5-7 minutes or until cheese is melted. Sprinkle chopped cilantro over cheese. Serve dip with remaining tortilla chips.