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–+ servings
pumpkin and black bean dip

Rotel Dip with Pumpkin and Black Beans

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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Equipment

  • 1 large skillet
  • 1 Wooden spoon
  • 1 can opener
  • 1 measuring cup

Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup pumpkin puree
  • 1 can Rotel tomatoes with green chilies 10 oz, drained
  • 1 can black beans 15 oz, rinsed and drained
  • 1 cup shredded cheddar cheese
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh cilantro chopped
  • 1 tablespoon lime juice

Instructions
 

  • Heat olive oil in a large skillet over medium heat.
  • Add pumpkin puree, drained Rotel tomatoes, and black beans to the skillet.
  • Stir in shredded cheddar cheese, cumin, garlic powder, salt, and pepper.
  • Cook the mixture, stirring occasionally, until the cheese is melted and the mixture is heated through, about 10 minutes.
  • Remove the skillet from heat and stir in chopped cilantro and lime juice.
  • Let the dip rest for 5 minutes before serving.

Notes

To enhance the flavor, you can add a pinch of smoked paprika for a smoky depth. If you prefer a spicier dip, consider adding a chopped jalapeño or a dash of hot sauce. This dip pairs well with tortilla chips, but can also be served with fresh veggies or as a topping for nachos. Adjust seasoning to taste before serving.
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