Black beans and real corn go well for extra crispy zest. Make the vegetable-based dip tangier with other herbs and spices.
- 1 - 15 oz. can black beans, drained and rinsed or (2 cups cooked 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, ground
- ½ of a chipotle chili in adobo sauce
- black pepper to taste
- Set aside ½ cup of beans and ½ cup of corn (or 1 can of fresh corn).
- Place all remaining ingredients in a blender. Blend for about 20 seconds or until all ingredients are smooth.
- 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.
- If the dip is too thick, then mix with two tablespoons of yogurt.
- 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
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