Healthy Black Bean and Corn Dip
Healthy Black Bean and Corn Dip is just the first touchdown in a whole season of game day eats. This recipe is vegetarian, gluten free, and sugar free, and has all the flavor it takes to be a first round pick.
Ingredients
- 1 15-ounce can no salt added black beans rinsed and drained
- 1/4 teaspoon salt
- 2 tablespoons diced jalapenos
- 3 tablespoons fresh salsa
- 1/2 teaspoons cumin
- 1 teaspoon red pepper flakes
- 1/2 teaspoon chili powder
- 6 tablespoons shredded 2% cheddar cheese divided
- 1/3 cup canned diced tomatoes
- 1/3 cup corn kernels
- 1/3 cup cherry tomato halves
- 1 teaspoon chopped scallions
- 1 teaspoon chopped cilantro
- 1 teaspoon lime juice
- tortilla chips and vegetable crudite for serving
Instructions
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Preheat oven to 350 degrees F.
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In a food processor, combine HALF of the black beans, salt, jalapeno, salsa, cumin, red pepper flakes, chili powder, and three tablespoons shredded cheese. Process until smooth.
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Transfer to an oven-safe dish and stir in remaining whole beans, diced tomatoes, and corn. Sprinkle with remaining shredded cheese. Bake until heated through and cheese is melted, about 15-20 minutes.
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In a small bowl, toss together tomato halves, scallion, cilantro, and lime juice. Just before serving, top bean dip with tomato salad.