Cheesy Baked Cowboy Dip is a warm, cheesy dip with the creamy richness of cream cheese to the smoky, savory notes of bacon and the subtle heat of jalapeño. It is as delicious as it is addicting! Serve it with tortilla chips or vegetable sticks for a tasty appetizer that will disappear in no time! Don’t forget to sprinkle chopped green onions on top for an extra burst of color and flavor. I also have Cowboy Corn Dip with the same addicting flavors but in a cold dip.

Skillet of Bakied Cheesy Baked Cowboy Dip with Chips Around it From Overhead.
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Ingredients & Substitutions

Corn: Using two cans of drained corn kernels provides a natural sweetness and a delightful crunch to the dip. Alternatively, you could use thawed frozen corn as a suitable substitution.

Black Beans: Canned black beans need to be drained and rinsed well before eating. When you open the can, you will notice a liquid in there that doesn’t look too appetizing. It’s simply a combination of salt and water and the starch from the beans. Rinsing the beans actually does more than just remove that murky substance, it lessens the sodium of the beans. 

Mayonnaise: For the creamy base of the dip, mayonnaise is mixed with half of a block of cream cheese. Use the other half of the block of cream cheese for Spinach Dip Bites!

Cheese: This dip is definitely a cheesy dip made with three different kinds of cheese! I used mild cheddar cheese, mozzarella cheese, and parmesan cheese. You could experiment with your favorite kinds of cheese combinations, too!

Jalapeno Pepper: It’s up to you if you seed the jalapeno or not before dicing it. Leaving the membrane with seeds will give the dip the most heat. Make this dip even spicier by adding some extra jalapenos, or leave them out for a dip that is still addicting and delicious!

Bacon: It’s easy to get the bacon made ahead of time to save time when mixing the dip. For easy clean-up, bake the bacon on a baking sheet lined with aluminum foil. It’s nice and crispy when baked for 20-25 minutes at 415°F!

Red Onion: The red onion brings a touch of sweetness and crunch to the dip.

Skillet with Raw Ingredients Before Baking Cheesy Baked Cowboy Dip.

What To Serve With Cheesy Baked Cowboy Dip

Here are some delicious options to serve with cheesy baked cowboy dip:

Hand Picking up a Chip with Cheesy Baked Cowboy Dip on it.

Can I Make This Dip Without Baking It In The Oven?

Sure! If you would prefer a cold dip, simply mix all of the ingredients together and serve. Store the cold dip in an airtight container in the refrigerator. It will last up to 3-4 days. When ready to serve, give it a stir if needed.

Plate with Cheesy Baked Cowboy Dip and Tortilla Chips on a Table.

Storing & Reheating Cheesy Baked Cowboy Dip

If you have any leftovers (and that is a big IF), first, let the dip cool to room temperature. Next, store it in an airtight container (or separate it into a few containers). Store the dip in the refrigerator for up to 3-4 days. Reheat the dip in the microwave or in the oven until heated through.

Skillet of Bakied Cheesy Baked Cowboy Dip with Chips Around it From Overhead.
5 from 3 votes

Cheesy Baked Cowboy Dip

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Cheesy Baked Cowboy Dip is a warm, cheesy dip with the creamy richness of cream cheese to the smoky, savory notes of bacon and the subtle heat of jalapeño. It is as delicious as it is addicting! Serve it with tortilla chips or vegetable sticks for a tasty appetizer that will disappear in no time! Don't forget to sprinkle chopped green onions on top for an extra burst of color and flavor.

Ingredients

  • 2 cans (15.25 ounces each) whole kernel corn, drained
  • 1 can (15 ounces) black beans, rinsed, drained
  • ½ cup (116 g) mayonnaise
  • 4 ounces cream cheese, softened
  • 1 ½ cups (169.5 g) mild cheddar cheese, shredded, divided
  • 1 ½ cups (169.5 g) mozzarella cheese, shredded, divided
  • ½ cup (50 g) grated parmesan cheese
  • 1 large jalapeño pepper, seeded, finely diced
  • 8 slices thick-cut bacon, cooked, crumbled
  • 1 medium red onion, finely diced (about ½ cup)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • green onion, chopped for garnish

Instructions

  • Preheat oven to 350°F.
  • In a medium, oven-safe skillet, combine corn, black beans, mayonnaise, cream cheese, 1 cup cheddar cheese, 1 cup mozzarella cheese, parmesan cheese, jalapeños, bacon, onion, salt, and pepper. Stir until combined.
  • Top with the remaining cheddar and mozzarella cheese.
  • Bake for 25-30 minutes, or until the cheese is melted and the dip is heated through.
  • Serve with tortilla chips, crackers, and fresh vegetables for dipping.

Video

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What the Test Kitchen had to say about this recipe:

Autumn

When we tried the cold version of this dip, it was a unanimous decision that we needed to try baking it. I love the versatility of this dish because as we suspected, it was amazing both ways!

Elizabeth

I loved our cold version of this dip, so I knew the warm variety would be just as delicious! You can't go wrong with a warm, creamy, cheesy dip!

Rachael

Love corn dip!! I would even add more jalapeño because I like a bit more of a kick but it is fantastic as is. I would serve this at any gathering!

Selena

Don't make this if you don't want to sit and eat the whole pan. Its *that* good. I like it even better than the cold version!!

Bella

This dip is much better when it's warm, in my opinion. I mainly like it served warm because of the gooey cheese! If you make this, it'll be hard to stop eating!

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Reader Comments

  1. Your dip looks so delicious!! Can I replace the bacon with shredded chicken? Would 8 slices of thick bacon be equivalent to a 1/2 pound? Thank you.

5 from 3 votes (3 ratings without comment)

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