Our Most Popular New Appetizer of 2024 Is ‘So Delicious, It’s Dangerous’

From Cowboy Caviar to Cowboy Casserole, we love a delicious cowboy tribute here at Allrecipes. 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.

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.
  

Get the recipe: Hot Cowgirl Dip

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