Cheesy Roasted Corn and Black Bean Dip
A creamy and flavorful dip made with roasted corn, black beans, and cheeses, perfect for gatherings.
Servings: 6 servings
Calories: 250kcal
Ingredients
Ingredients
- 2 ears Corn Husked and silk removed
- 8 ounces Low-fat cream cheese Softened
- ⅓ cup Non-fat plain Greek yogurt
- ½ cup Cheddar cheese Shredded
- 1 Jalapeño De-seeded and diced
- 15 ounces Canned black beans Drained and rinsed
- 4 ounces Canned diced green chiles
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- to taste Green onions Thinly sliced, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Husk the corn and remove the silk. Place the ears of corn on a baking sheet and roast them for about 20 minutes or until slightly browned. Let cool before cutting the kernels off the cob.
- In a large mixing bowl, combine the softened cream cheese and Greek yogurt. Blend until smooth and creamy.
- Add the cheddar cheese, diced jalapeño, black beans, green chiles, garlic powder, cumin, salt, and pepper to the mixture. Stir until well incorporated.
- Gently fold the roasted corn kernels into the mixture until evenly distributed.
- Transfer the dip mixture to a baking dish and spread it out evenly. Bake for 20-25 minutes, or until bubbly and lightly golden on top.
- Remove from the oven and let cool for a few minutes. Garnish with sliced green onions before serving.
Equipment
- Oven
- Mixing Bowl
- Baking Dish
Notes
For an extra smoky flavor, add a pinch of smoked paprika. This dip can be made a day in advance; just bake it before serving.