BLACK BEAN AND CORN DIP FOR TORTILLA CHIPS
A refreshing kind of “dip” anytime of year!
Ingredients:
15 ounce black beans, canned
15 ounce corn, canned or 3-4 ears fresh
1/2 cup low fat sour cream
1/2 cup low fat cream cheese
1 teaspoon cumin
1/4 teaspoon cayenne pepper
2 tablespoons fresh lime juice (juice from one lime)
2 tablespoons fresh cilantro (optional)
Directions:
1. In a bowl, combine the sour cream, cream cheese, cilantro (if using) and spices.
2. Combine the corn, beans, lime zest and lime juice in a separate bowl. Season with salt and pepper. If using fresh corn, clean and blanch ears in boiling water for 3-4 minutes. Shock in cold water and cut kernels off with a knife.
3. Spread the sour cream mixture in the bottom of a shallow serving bowl or plate. Layer the bean and corn mixture on top. Refrigerate.
4. Serve with tortilla chips for scooping.
Makes 24 servings, 2 tablespoons each.
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Nutrition Facts |
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| Serving Size: 2 Tbs |
% Daily Value |
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| Calories 50 Calories from fat: 15 | |||
| Total Fat 1.5g |
2% |
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| Saturated Fat 1g |
5% |
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| Cholesterol 5mg |
2% |
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| Sodium 125mg |
5% |
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| Total Carbohydrate 7g |
2% |
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| Dietary Fiber 1g |
4% |
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| Sugars 1g |
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| Protein 2g |
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| Vitamin A 2% Vitamin C 2% | |||
| Calcium 2% Iron 2% | |||
| Percent Daily Values are based on a 2,000 calorie diet. | |||
Tags: black bean dip recipe, black bean recipes, corn dip recipes, how to make corn dip