Black Bean and Corn Dip

Info
Cook Time: 5 minutes

Serves: 12

Ingredients
* 2 cups cooked fresh, frozen or canned corn, toasted in a dry, non-stick pan until caramelized * 2 green onions, sliced * 1/2 cup plain nonfat yogurt * 1/2 teaspoon thyme * Black pepper to taste
 * 1 - 15 oz. can black beans, drained and rinsed or 2 cups black beans cooked at home
 * 1/2 teaspoon dry roasted cumin seeds that have been ground into a powder
 * 1/2 of a chipotle chili in adobo sauce

Directions
1. Set aside 1/2 cup of beans and 1/2 cup of corn.

2. Place all remaining ingredients in a blender. Blend for about 20 seconds or until all ingredients are smooth.

3. Stir in the reserved beans and corn for a bit of texture.

Source

 * Black Bean and Corn Dip from the Public Health Cookbook by the Seattle and King County Department of Public Health—original source of recipe, government resource in the public domain