Black Bean and Corn Dip

Spicy Hot and Cheesy Black Bean and Corn Dip
Jessica Merchant


8ounces cream cheese, softened
16ounces extra sharp Cheddar, shredded
16ounces sour cream
1 (8-ounce) jar green salsa verde, drained
1 (6-ounce) can diced green chiles, drained
1large ripe avocado
1tablespoon olive oil
1cup frozen corn kernels
1cup cooked black beans (1 can, drained)
2 green onions, chopped
1/2teaspoon cumin
1/4teaspoon celery salt
1/4teaspoon salt
1/4teaspoon cayenne
1 or 2 dashesTabasco
1large jalapeno, shaved (or very thinly sliced)


  1. Beat cream cheese, shredded Cheddar, sour cream, drained salsa verde, chiles and avocado together.
  2.  Heat oil in a skillet. Add frozen corn kernels and sauté 2 minutes or until thawed. Stir in drained black beans, green onions, cumin, celery salt, salt and cayenne. Cook 2 minutes, until fragrant. Remove from heat and let cool.
  3.  Fold bean mixture into cheese mixture. Add Tabasco. Taste and adjust for seasonings.
  4.  Cover and chill 4 hours or overnight. Garnish with shavings of fresh jalapeno.

Recipe by Nancy Vienneau and Third Thursday Potluck

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