I also love this dip, but I love it for fall and winter. I just don’t do hot dips in the summer.
2 cans black beans, drained
1 can mexicorn
1 can Rotel
8 oz. monterrey jack (or pepper jack)
1/4 cup finely chopped white onion
hot sauce (if you please)
Open and drain the beans, corn and tomatoes. Put the beans in a pot over medium heat. When they start to get warm, use your potato masher and mash them up a bit. Add the mexicorn, onion and tomatoes. When hot, add the shredded cheese and heat until melted. If you like a little extra kick, throw in some hot sauce. This dip works great at a party in one of those mini crock pots.