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Black Bean and Corn Dip

Black Bean and Corn Dip

A spicy-hot bean dip that's delicious with tortilla chips or spooned over carnitas in a corn tortilla.

Serves: 20 Save

Ingredients (16)

  • 8 oz Cream Cheese
  • 16 oz Extra Sharp Cheddar Cheese
  • 16 oz Sour Cream
  • 8 oz Salsa Verde
  • 6 oz Canned Diced Green Chiles
  • 1 Avocado
  • 1 T Olive Oil
  • 1 cup Frozen Corn Kernels
  • 15 oz Canned Black Beans
  • 2 Green Onions
  • ½ tsp Ground Cumin
  • ¼ tsp Celery Salt
  • ¼ tsp Salt
  • ¼ tsp Cayenne Pepper
  • ½ tsp Tabasco Sauce
  • 1 Jalapeño Pepper
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  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.