Deconstructed Tamale Dip with Tortilla Chips

A warm and cheesy dip capturing the essence of tamales, served with crispy tortilla chips. It's like a tamale, but easier to eat!

Prep Time

15 minutes

Total Time

45 minutes

Calories

875

Level

Easy

Yields

4 servings

Cost

£3.33

Season:

☀️ Summer

Meal Type:

Snack

Cuisine:

British

Ingredients

Servings

1tablespoonVegetable Oil(For sautéing the vegetables.)

£0.03

1mediumOnion(Diced)

£0.30

1mediumRed Bell Pepper(Diced)

£0.70

2clovesGarlic(Minced)

£0.10

1cupCorn(Frozen or canned, drained)

£0.40

1canBlack Beans(Drained and rinsed (15 oz))

£0.80

4ouncesDiced Green Chiles(Canned, drained)

£1.00

0.3cupVegetable Broth

£0.10

1tablespoonChili Powder

£0.15

1teaspoonCumin

£0.08

0.5teaspoonSmoked Paprika

£0.05

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonPepper(Or to taste)

£0.70

8ouncesCream Cheese(Softened)

£2.00

2cupsMonterey Jack Cheese(Shredded, divided)

£3.00

1cupCheddar Cheese(Shredded, divided)

£1.50

0.5cupSour Cream(Optional, for serving)

£0.60

2tablespoonsCilantro(Chopped, for garnish)

£0.30

Tortilla Chips(For serving)

£1.50

Total Cost

£13.32

£3.33 per serving

The Method

1
Preheat oven to 350°F (175°C).
2
Heat the vegetable oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes.
3
Add the garlic and cook for 1 minute more, until fragrant.
4
Stir in the corn, black beans, diced green chiles, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
5
Remove from heat and stir in the softened cream cheese until well combined.
6
Stir in 1 cup of Monterey Jack cheese and 1/2 cup of Cheddar cheese until melted and smooth.
7
Pour the mixture into a 9x13 inch baking dish. Spread evenly.
8
Top with the remaining 1 cup of Monterey Jack cheese and 1/2 cup of Cheddar cheese.
9
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the dip is heated through.
10
Garnish with chopped cilantro and serve warm with tortilla chips. Optional: Top with a dollop of sour cream.

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My Notes

Nutrition Information

Nutrition per serving (320g)

875 kcal / 3661 kJ

Carbs

42g

16% of RDA

Fat

65g

93% of RDA

Protein

41g

82% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

8 g

9% of RDA

Sodium

980 mg

43% of RDA

Saturated Fat

38 g

190% of RDA

Chef's Tips

For a spicier dip, add a pinch of cayenne pepper or a finely chopped jalapeño to the vegetables while sautéing.

You can substitute any cheese you like, such as pepper jack or Oaxaca cheese.

Prepare the dip ahead of time and store it in the refrigerator. Add the cheese topping just before baking.

To reheat leftover dip, microwave in 30-second intervals or bake at 350°F (175°C) until heated through.

Cooking Equipment

Oven

Stove

9x13 inch baking dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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