Black Bean and Corn Dip

Description
Black beans and real corn go well for extra crispy zest. Make the vegetable-based dip tangier with other herbs and spices.

Ingredients

 * 1 - 15 oz. can black beans, drained and rinsed or (2 cups black beans)
 * 2 cups cooked, fresh, frozen or canned corn, toasted in a dry, non-stick pan until caramelized or (2 cans fresh corn)
 * 2 green onions, sliced
 * ½ cup plain nonfat yogurt
 * ½ teaspoon thyme
 * ½ teaspoon dry roasted cumin seeds that have been ground into a powder
 * ½ of a chipotle chili in adobo sauce
 * black pepper to taste

Directions

 * 1) Set aside ½ cup of beans and ½ cup of corn (or 1 can of fresh corn).
 * 2) Place all remaining ingredients in a blender. Blend for about 20 seconds or until all ingredients are smooth.
 * 3) Mix with the reserved beans and corn, either fresh or from the can, for a bit of texture and spoon or scoop the vegetable-based dip in a large bowl before cooling in the refrigerator. Pair this with corn, tortilla or potato chips or other appetizers or side dishes.

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