Saturday, February 27, 2010

Black Bean/Corn Dip

A fabulous recipe I got from Kat about five years ago was for her black bean and corn dip. She brought it over when I had a get-together and I thought it was amazing. I couldn't stop eating her dip. It's really good way good! I found myself going back to it throughout the evening, and with each fully loaded chip, I kept telling myself, "This is my last chip. For reals." Shoot, I probably ate half the dip that night. That's how addicted I was to her dip! Since then, I've made it for potluck parties, my own parties and as a side to go with my Mexican meals if I don't make salsa. I get compliments on it every time. Thanks, Kat, for hooking me up with such a delicious dip!

Light and refreshing.

I portion it out so I don't overdo it. :)


To refrain from eating a whole bag of chips with this dip, I eat it on my salads.
Carne Asada Salad...YUM YUM!!!

Black Bean/Corn Dip

Yield: 8-10 servings*

  • 1- 15 oz can corn, drained
  • 1- 15 oz can black beans, drained and rinsed
  • 2-3 vine-ripened tomatoes, seeded and diced (I used grape tomatoes for this batch)
  • 3-4 jalapeƱos, seeded and minced
  • 1/2 small red onion, minced
  • 4-6 cloves garlic, minced
  • cilantro, minced (I used half bunch)
  • 4 limes, juiced (I LOVE my Pampered Chef Citrus Press!)
  • 1 tsp sea salt
  • 1/2 tbs Emeril's Essence ** 
  • 1-2 avocados, pitted and chopped (add just before serving)
  1. In a large bowl, mix together ingredients except avocados.
  2. Refrigerate for 2+ hrs so flavors can mingle.
  3. Add chopped avocados prior to serving and fold into dip gently.
  4. ENJOY!!!

*If you're "dipped" out, use the leftovers in soups, quesadillas or enchiladas.

**This was the first time I made the dip with Emeril's Essence. I usually use garlic salt, garlic powder, sea salt, pepper, onion powder and cayenne pepper. Since those ingredients (plus some) are already in the "Essence," I decided to give it a try. It was great!

Source: Adapted from Kat, my chef friend. She finally started a blog...YAY!

With or without the crumbled chips, this is a delicious salad.

I love this dip so much that I could probably eat the whole bowl by myself with a big bag of chips. Not good for my waistline so I've been eating the dip as a salad topper instead. That's a much healthier choice and I don't feel guilty when I pile on the dip. :) I use it as my "dressing" and it's yummilicious! I add chicken or beef and sometimes crumble some chips on top to make a "taco salad." It's filling, healthy and delicious.

Salad with Black Bean/Corn Dip 

  • lettuce, washed and chopped (any green leafy type would taste great)
  • 1-2 c chicken or beef, cooked and shredded 
  • 1 c orange bell pepper, chopped (additional veggies up to you)
  • black bean/corn dip- amount up to you but I add enough to cover top of salad
  • tortilla chips, crumbled and sprinkled on top
  • add avocado, pepitas, shredded cheese and/or dollop of sour cream, optional
  • Mexican Ranch Dressing, optional (I don't use it as the dip is enough "dressing" for me)
  1. Place lettuce in bowl.
  2. Add chicken or beef.
  3. Throw in additional veggies if you'd like.
  4. Before adding to salad, give dip a good stir and scoop from bottom with LOTS of lime juice. Cover top of salad with dip.
  5. Add crumbled tortilla chips and additional toppings/dressing if you'd like.
  6. ENJOY!

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