Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes Meet Hot Cowgirl Dip: The Creamy, Cheesy Dip of 2023 4.8 (9) 8 Reviews 1 Photo Move over cowboy—this takes the Southwestern trend to another level. By Renu Dhar Renu Dhar Renu Dhar has over a decade of experience developing recipes, in more than 5 of which she has been fielding and answering the question, " what's for dinner?" and sharing her expertise and skills as a personal chef. Allrecipes' editorial guidelines Published on January 5, 2024 Tested by Tricia Manzanero Tested by Tricia Manzanero Tricia Manzanero Stuedeman is a recipe tester and developer for Dotdash Meredith. Thanks to her huge, ever-hungry Filipino family, Tricia has always had a passion for all things food-related, with a particular obsession with baking and pastry arts. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 1 Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Servings: 8 (serving size: 1/2 cup) Jump to Nutrition Facts Jump to recipe 2023 was the year of the cowboy. From fashion (cowboy boots were back in a big way) to pop culture (hello, "Yellowstone"), cowboys were everywhere, but especially on our menus. From tater-tot topped casseroles and hearty stews to not-fishy caviar and candy (but not the sweet kind), cowboys leant their name to countless viral dishes this year. Well, now it's time to turn the saddle over to the girls—cowgirls, that is. That's because this dip, nicknamed Hot Cowgirl Dip, is poised to take the Southwest trend to another level. It's creamy, it's cheesy, and it's practically begging to get on your next party spread. Just be warned: One of our testers called this recipe, "so delicious it’s dangerous," saying, "I feel like I could eat the whole skillet myself." And listen, we wouldn't judge you if you did—even cowboys and girls ride solo, sometimes. Dotdash Meredith Food Studios What Is Hot Cowgirl Dip? Hot Cowgirl Dip is a whimsical nickname for what is essentially a cheesy corn and bean dip seasoned with Southwest-inspired flavors, served warm in a skillet. Versions of the dip have been cropping up on social media for some time now. And while we're not too sure where the name stems from, we'd guess it's inspired by cowboy caviar, the perennially popular bean and corn salsa. That was Chef John's theory as well, who has his own version of the dish called Baked Cowboy Dip. What differentiates this Hot Cowgirl Dip recipe is that it uses no ground beef or sausage (like Chef John's), swapping in black beans instead. This dip is, as a result, vegetarian-friendly, though just as hard to stop eating. As Chef John put it in his recipe video, this dip will have you whispering "I wish I knew how to quit you." How to Make Hot Cowgirl Dip The process couldn't be simpler. You just combine softened cream cheese with fresh herbs, then add in black beans, fire-roasted corn, chopped green chiles, your favorite salsa, taco seasoning, and pickled jalapeños. Then transfer the mix to a cast-iron skillet, top with shredded cheese, and bake until warm and melty, with bubbly, browned cheese on top. If you like it extra spicy, you can amp up the level of heat by adding more chiles—but it's got a good amount of heat as is, which balances out all the richness of the cheeses. You can also garnish with even more chiles or even fresh sliced jalapeños. One thing is non-negotiable: This dip should be served fresh out of the oven while still piping hot, preferably with sturdy tortilla chips. Test Kitchen Tips Adding a little cornstarch to the cheese before topping helps it get melty, and ensures it won't break even when reheated.To make ahead: Assemble the dish up to the point of topping with the shredded cheese. Keep it covered in a glass bowl in the refrigerator. When you're ready to bake, set out at room temperature for at least an hour, then transfer to a cast iron pan, top with cheese, and bake. If baked straight from the fridge add an extra 5 minutes to the baking time.If you have any dip leftover (though we doubt you will), try it slathered on a piece of sourdough toast for breakfast the next day, or serve it up in a tortilla with some soft scrambled eggs and salsa or pico de gallo for the easiest, most delicious breakfast taco ever. Editorial contributions by Courtney Kassel Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 (serving size: 1/2 cup) servings 8 ounces Monterey Jack cheese, shredded (about 2 cups) 1 tablespoon cornstarch 1/2 cup (4 ounces) cream cheese, softened 1/4 cup chopped fresh cilantro, plus more for garnish (from 1 [2 3/4 ounce] bunch) 1 cup thinly sliced scallions, divided (from 6 medium [3 ounces total] scallions) 1 (15 ounce) can black beans, drained 1 (14.75 ounce) can fire-roasted corn, drained 1 (4 ounce) can chopped hot green chiles (such as Hatch) 1/3 cup thick and chunky salsa (from 1 [16 ounce jar]) 1 tablespoon taco seasoning mix 1 tablespoon chopped pickled jalapeño slices, plus more whole slices for garnish 1/2 teaspoon kosher salt Chopped tomatoes, pickled red onions, chopped avocado, chopped cooked bacon, thinly sliced fresh jalapeño chiles, for topping (optional) Tortilla chips, for serving Directions Gather all ingredients. Dotdash Meredith Food Studios Preheat oven to 375°F. Toss Monterey Jack cheese with cornstarch in a large bowl; reserve 1 cup of cheese mixture in a small bowl. Add cream cheese, cilantro, and 3/4 cup of the scallions to cheese mixture in large bowl; stir until evenly combined. Dotdash Meredith Food Studios Stir in black beans, corn, green chiles, salsa, taco seasoning, pickled jalapeños, and salt until combined. Dotdash Meredith Food Studios Spread mixture evenly in an 8-inch cast-iron skillet; top with reserved cheese mixture. Dotdash Meredith Food Studios Bake in preheated oven until cheese is melted and lightly golden in spots, about 20 minutes. Garnish with cilantro, pickled jalapeño slices, and remaining 1/4 cup scallions; top with tomatoes, pickled red onions, avocado, bacon, and fresh jalapenos, if using. Serve with tortilla chips. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 284 Calories 16g Fat 24g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 284 % Daily Value * Total Fat 16g 21% Saturated Fat 10g 49% Cholesterol 45mg 15% Sodium 692mg 30% Total Carbohydrate 24g 9% Dietary Fiber 6g 20% Total Sugars 6g Protein 13g 27% Vitamin C 42mg 47% Calcium 260mg 20% Iron 2mg 11% Potassium 468mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.