Easy Black Bean and Corn Dip
A creamy and spicy black bean and corn dip
Servings 4 servings
Calories 92kcal
Ingredients
- ½ cup sour cream
- Juice from 1 lime ~ 1 ½ tbsp
- 1 tbsp taco seasoning
- 1 red bell pepper - finely chopped
- 1 15oz can sweet corn - drained and rinsed
- 1 15oz can black beans - drained and rinsed
- ¼ cup crumbled feta cheese 2oz
- 2 tbsp chopped fresh cilantro
Instructions
- Pour sour cream, lime juice, and taco seasoning into a mixing bowl and mix until evenly combined.
- Pour finely chopped bell pepper, drained and rinsed corn and black beans, crumbled feta and chopped cilantro into the bowl and use a flat spatula to mix with the sour cream mixture.
- Mix until evenly distributed. Top with a little cilantro to garnish and serve with tortilla chips and veggies.
Notes
- You can substitute cream cheese or greek yogurt for the sour cream in this recipe.
- For added heat, add a jalapeno to your dip.
- Frozen corn can substitute for the canned corn.
- Store leftovers in an airtight container for up to a week.
- Thoroughly rinse, drain, and pat dry any vegetables to prevent your dip from getting watery.
Nutrition
Calories: 92kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 169mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1225IU | Vitamin C: 40mg | Calcium: 78mg | Iron: 0.3mg
