Raspberry Ranch Fiesta Dip

2 Reviews
  • Prep 25 m
  • Cook 30 m
  • Total 55 m
Servings: 8


  • 1 can (11 ounces) Mexican-style corn drained
  • 1 can (15 ounces) black beans rinsed, drained
  • 1 can (4 ounces) mild, chopped green chilies
  • 1 cup low-sugar raspberry preserves
  • 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 2 packages (8 ounces each) cream cheese reduced fat, (not whipped)
  • tortilla chips or jalapeño peppers, for garnish, (optional)


  1. 1. Preheat oven to 350°F.
  2. 2. Mix together the dressing mix, preserves, corn, chilies and black beans. Place each brick of cream cheese in a shallow ovenproof pan or on a cast iron fajita skillet. Top each brick with half of the bean mixture. Bake for 30 minutes. Garnish with jalapeño slices and serve with tortilla chip dippers.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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