By Aggieskitchen
If you are looking for something healthy to serve at your next gathering, this is it. I found this recipe on Itzy's Kitchen at the perfect time, right before the National Championship game last week.
Black Bean and Corn Dip
Ingredients:
- 2 cans black beans (original recipe used 1 can of white beans, 1 can of black beans)
- 1 cup frozen corn kernels
- 7 oz. hot salsa
- 2 cups shredded co-jack cheese (I used less than 2 cups and it was plenty)
- 1 cup chopped tomatoes
- garlic salt to taste
- cilantro to garnish
- 1 tsp cumin
- 2 tsp chili powder
Directions:
- Preheat the oven to 350°.
- Rinse and drain both cans of beans. Squeeze the liquid out of tomatoes before chopping so the dip doesn’t turn runny. Put all ingredients except cilantro and cheese in a bowl and mix together. Grease a shallow baking dish (nonstick spray works) before spooning in the bean mixture. Sprinkle a little cheese on top.
- Bake for 20 minutes until the cheese is melted and the dip is heated through. Remove from the oven and top with cilantro.
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