Mandi’s “Famous” Bean Dip

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.


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