Elizabeth's blog. She said it makes a large batch, so I made it when was I visiting my family this summer and had a little get together with my Dad's side. This dip is creamy, fresh, and healthy with black beans, red pepper, onions, and corn. Another bonus is it keeps well. We ate it for two days after and it was still really tasty.
Southwest Corn Dip
From Dutch Oven (found on Tasty Kitchen)
3 cans (15 oz) of corn, drained (I only used 2 cans)
1 can (15 oz) of black beans, drained and rinsed
1 can (4 oz) chopped chilies, drained
1 can (4 oz) chopped jalapenos, drained (I omitted these but regret that!!)
1 whole red bell pepper, chopped
1/2 bunch of green onions, chopped
1 cup of sour cream
1 block of finely grated Mexican cheese (I mistakenly overlooked this ingredient, so just used shredded cheese I had in the fridge)
1/2 lime juice (I used the entire juice of a lime)
1/2 bunch fresh cilantro, coarsely chopped (or to taste)
Drain corn, chilies, and jalapenos. But in a large bowl with the beans and tilt the bowl on its side to drain further. Chop the other veggies. Drain the excess liquid from the bowl and add the chopped veggies.
Stir in the sour cream, grated cheese, and lime juice. Add cilantro last.
Refrigerate before serving if you have time, and serve with Lime Tostitos.