Recipe: Cheesy Black Bean and Corn Dip

This cheesy black bean and corn dip is deliciously cheesy and perfect on tacos! You can make it ahead of time and it holds up well if you bring it to a friends house for game night. Okay, let’s get started!

Ingredients

• 8 oz of cream cheese
• 8 oz of greek yogurt
• 1 tablespoon of lime juice
• 1 teaspoon of birds eye chili powder
• 2 teaspoons of cumin
• 1 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• salt and pepper to taste
• 1 1/2 cups of shredded Monterey jack cheese
• 15 oz can of black beans
• 15 oz can of corn
• 3 green onions

First, gather all of your ingredients. Then, mix the first 9 in a bowl and add in 1/2 the black beans and corn. Press into a dish.

Then, top with the remaining mix of black beans and corn, and top with all the chopped green onions.

This dip is full of flavour – that’s the birds eye chili and the cumin – and you need to eat it with strong chips. Or, I suppose you could heat it up or soften it a bit in the microwave. Just be sure the ingredients have time to sit – I’d say at least an hour so all of those flavours meld together.

This batch makes enough for about 8 people as an appetizer. For just the two of us, it’ll last a few days in the fridge. We eat it on tacos, with eggs in the morning for breakfast burritos, and then just have a small dish as an afternoon snack. It’s that good.

Well, there you have it a quick and easy cheesy black bean and corn dip, ready for your next summer get together, whenever that may be. Thanks so much for stopping by and I hope you have a great weekend!

See you again soon!