Wednesday, March 30, 2011
I found this hearty southwestern flavored dip on Delish. I knew it would be perfect to serve as an appetizer the night I fixed Grilled Fish Tacos for my parents and hubby and it was! Everyone gobbled it up.
This dip is warm, cheesy, creamy, and you can taste the black beans, corn, and onions in every bite. The original recipe did not call for sour cream but I added it in to make the dip more creamy.
Hot Black Bean & Corn Dip
1 tablespoon olive oil
15 ounce can of black beans, drained and rinsed
1/2 cup corn
1/2 cup onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon chili powder
1 small can diced green chilies
1/2 cup sour cream
1 cup shredded cheese
Preheat the oven to 375 degrees. Add oil to skillet over medium heat. Saute onions. Add garlic, green chiles, cumin, chili powder, and saute for 2-3 minutes until garlic is fragrant. Add black beans and saute another 3-4 minutes. Use a potato masher to coarsely mash half of the beans. Add corn and saute for another 2-3 minutes. Transfer skillet contents to a large bowl and allow to coo slightly. Add in the sour cream and half of the cheese and stir to mix everything together.
Pour into a baking dish (I used a 8X8 dish) and top with the remaining shredded cheese.
Bake for 15 minutes or until bubbly and lightly browned. Serve hot with tortilla chips or as a side dish to your favorite southwestern or Mexican meal.