Southwest Sorghum Dip

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Dietary: Egg-Free, Gluten-Free, Kosher, Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian, Whole Grain

Dip with a southwestern flavor.

Prep: 10 min
Total Time: 45 min
Yield: 6 servings


  • 1 5 oz. pkg. Hodgson Mill Sorghum, Quinoa, and Brown Rice - Southwest
  • 1 2/3 cup water
  • 1 Tbsp butter, or olive oil
  • 4 oz reduced fat cream cheese
  • 1 cup shredded cheddar cheese
  • 15.25 oz can black beans, rinsed and drained
  • 15.25 oz can corn, drained
  • 10 oz can diced tomatoes with green chiles, undrained
  • 1/3 cup sliced green onions
  • 1 1/2 Tbsp fresh cilantro, chopped
  • tortilla chips, crackers, or pita brea


  • Cook Gluten Free Multigrain Blend with water and butter (or olive oil) according to package directions.
  • Meanwhile, preheat oven to 375˚F.
  • Stir the Gluten Free Multigrain Blend thoroughly after it has finished cooking. While mixture is still warm, stir in: cream cheese, ¾ cup shredded cheese, black beans, corn, and tomatoes with green chilis. Mix ingredients together thoroughly until well combined and cheese is melted.
  • Mix in green onion and cilantro.
  • Pour mixture into 8 x 8” baking dish. Sprinkle with remaining ¼ cup shredded cheese.
  • Bake in preheated oven for 25-30 minutes, until mixture is bubbly and cheese is melted.
  • Serve warm with chips or pita bread.