Best Corn Bean Dip Recipes

BLACK BEAN AND CORN SALAD ( DIP )

Steps:

• In a large bowl, combine salad ingredients.
• In a small bowl whisk together dressing ingredients.
• Pour over the bean mixture and toss until all ingredients are coated.

BLACK BEAN, CORN AND AVOCADO DIP

Steps:

• Drain corn.
• Drain all but 2 tbsp of black beans.
• Combine corn, black beans, reserve juice from black beans, tomatoes, red onion, avocado, cilantro, jalapeno and garlic into bowl. Add spices and toss with a wooden spoon.
• Chill for 20 minutes and serve.

BLACK BEAN AND CORN DIP WITH CILANTRO AND LIME (AKA CRACK DIP)

Steps:

• Just mix it all together! It helps to rinse the corn and black beans in a colander first to get rid of the can slime. Also, this just represents a starting point from which to balance out the flavors. It usually takes some tweaking at the end to get it just the way you want it. Use your tongue-brain and have fun!

BLACK BEAN AND CORN DIP WITH CILANTRO AND LIME

Steps:

• - Simply mix the ingredients as described. Tweak the spices / sugar / olive oil ratio to suit your taste. This stuff is increeeeeeeeeedible!

CHEESY ROASTED CORN & RED PEPPER BLACK BEAN DIP #RSC

Steps:

• Preheat oven to 425 degrees.
• Remove top of red pepper, remove seeds and cut red pepper into quarters. Flatten and lay on a small piece of Reynold's wrap on top of a cookie sheet. Place in 450 degree oven for 8 minutes. Remove & allow to cool.
• Shuck ears of corn, wash and pat dry. Lay out a piece of Reynold's wrap large enough to completely wrap up and cover the corn. Salt and white pepper to taste. Place a Tbs of butter on each ear. Wrap tightly and place in oven and roast for 30 minutes. (Note you can add this while the peppers are cooking and drop the temperature when you remove the peppers.).
• Line a 12 inch glass pie pan with Reynold's Wrap. Open beans and pour off about 2 Tbs liquid. Pour into pan. Add 1 tsp apple cider vinegar and the 2 minced garlic cloves. Add salt to taste and tsp of Complete Seasoning. Mix well and put in oven with the Corn and Red Pepper. Roast for 20 minutes or until liquid almost gone. Remove from oven and using a large spoon or potato masher, smash the beans just until they burst. Add scallions and mix inches.
• Once corn is cooled enough to handle, cut kernels off the corn and mix in with the beans. Dice up the roasted red peppers and add. Squeeze juice from 1 lime over beans and mix well.
• Sprinkle cheese over the top until completely covered. Put back in oven and melt cheese about 5-8 minutes depending on how brown you like the cheese.
• Serve with corn chips. I liked Frito's dipping chips the best because they don't break as easily when you are dipping.

BLACK BEAN, CORN, AND SALSA DIP--WEIGHT WATCHERS

Steps:

• Rinse and drain beans.
• Add frozen corn (it will thaw in the bowl).
• Add can of tomatoes and the salsa.
• Mix well.
• Serve with the scoops.
• NOTE: 4 points for 1 cup beans; 2 points for the corn; tomatoes and salsa are free; 15 Tostitos are 2 points; TOTAL--1 cup dip with the 15 Tostitos is 4 points.

SOUTHWEST CORN AND BLACK BEAN DIP

Steps:

• Combine everything in a bowl and refrigerate at least one hour before serving.
• Enjoy!

BLACK BEAN AND CORN SALSA DIP

Steps:

• Spread cream cheese in bottom of 8-in baking dish.
• In a bowl, warm refried beans in microwave for 2-3 minutes, then spread over cream cheese.
• Pour salsa over beans.
• Sprinkle cheese on top.
• Cover and bake 20 minutes. Remove cover and continue baking until cheese melts (about 10 minutes.).
• Garnish with black olives and tomatoes. Serve with tortilla chips.

HOT BLACK BEAN AND SWEET CORN DIP

Steps:

• combine corn,beans,salsa,and spices.
• stir in cubes of cream cheese
• bake 350 degrees for 25 minutes.
• (DO NOT STIR).
• Serve with tortilla chips.

CORN BLACK BEAN DIP

Steps:

• Mix all ingredients together.
• Pour dressing over top.
• Note: You may want to halve this recipe as it makes a ton.
• But it sure is good for leftovers and it certainly is addictive!

HOT BLACK BEAN AND CORN DIP

Steps:

• Preheat oven to 350°F.
• Mix cream cheese, black beans, corn, cilantro, Rotel, 1 1/2 cups of cheese, garlic powder, chili powder, cayenne, and cumin in a square 8x8 inches glass dish.
• Cook at 350°F for 10 minutes and then stir.
• Return to oven and cook for about 10-15 more minutes.
• Remove from oven, stir and put remaining cheese on top.
• Serve hot with tortilla or corn chips.

BEEF, BLACK BEAN, AND CORN DIP

Steps:

• Preheat oven to 350°F.
• Cook ground sirloin and onions in a saute pan over medium heat until beef is browned. Season with chili powder, cayenne, salt, and pepper.
• In a large bowl combine garlic, beans, tomato sauce, olive oil, and cider vinegar. Add the beef, corn, and all but a handful of the cheese. Mix well and transfer to a 3 quart dish and bake 35-40 minutes, or until bubbly. Remove from oven and top with reserved cheese. Bake an additional 10 minutes. Let stand for 5 minutes. Serve with tortilla or corn chips.

ENCHILADA BEAN DIP WITH CORN

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Drain 1 can tomatoes and set aside.
• 3. Heat a large skillet over medium-high heat. Brown beef, stirring frequently. Add 1 can tomatoes and its liquid, 1/2 of the drained tomatoes, the refried beans and chili powder. Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
• 4. Place in shallow 2 1/2-quart baking dish. Sprinkle the remaining tomatoes evenly over all and top with corn and cheese.
• 5. Bake 8-10 minutes or until cheese is melted. Garnish with cilantro and sour cream, if desired. Serve warm with tortilla chips.

SPICY BEAN & CORN DIP

Steps:

• In a food processor, whizz threequarters of the kidney beans and half the mixed beans until smooth. Tip into a bowl and add the remaining ingredients with some seasoning. Serve with crunchy vegetable sticks and tortilla chips for dipping.

CHIPOTLE BLACK BEAN DIP WITH CORN CHIPS

Steps:

• Preheat oven to 400 degrees Cut each tortilla into 6 wedges Arrange wedges in a single layer on a large baking sheet coated with cooking spray. Sprinkle with salt. Bake at 400 degrees for 10 mins or until golden brown and crisp stirring occasionally. Heat oil in a medium saucepan over medium heat. Add onion to pan cook 8 mins or until tender stirring occasionally. Add cumin and garlic, cook 1 minute. Add oregano and beans, bring to a boil. Mash with a potato masher Reduce heat and simmer 10 minutes or until thickened, stirring occasionally Spoon bean mixture into a 3 cup gratin dish coated with cooking spray Top with cheeses. Bake at 400 degrees for 12 minutes or until hot and bubbly Combine tomatoes and chili in a mini food processor, process until smooth Spoon tomato mixture over bean mixture Sprinkle with cilantro

BLACK BEAN & WHITE CORN DIP

Steps:

• Preheat oven to 325 degrees.
• Saute together the garlic, onions and bacon until cooked.
• Lightly mash drained beans and add 1 (or 2) tbsp vinegar (which I am told"degasses" the beans).
• Add back 1/2 cup of black bean juice.
• Mix in bacon mixture.
• Spread in pie dish.
• Spread corn over the top of the bean mixture.
• Top that with shredded Jalapeno Jack cheese.
• Bake for 15 minutes or until bubbly.

BLACK BEAN CORN DIP

Steps:

• 1. Mix beans, corn, tomatoes, onion and avocado in large bowl
• 2. Add italian dressing. Serve with Tostitos.

BLACK BEAN & CORN DIP

Steps:

• COMBINE ALL EXCEPT THE DRESSING. AFTER MIXED WELL, POUR DRESSING OVER MIXTURE, TOSS AND SERVE OR REFRIGERATE. I USE THIS RECIPE AS A DIP SERVED WITH TOSTADO CHIPS BUT IT IS ALSO GREAT AS A SIDE DISH. ONE SERVING IS 1/2 CUP AND IS APPROXIMATELY 81 CALORIES WITHOUT THE CHIPS.

BEAN AND CORN DIP

Steps:

• Preheat oven to 350°. Cut each tortilla into 8 wedges, and arrange wedges in single layers on 2 baking sheets. Lightly spray wedges with cooking spray; sprinkle with paprika. Bake at 350° for 15 minutes or until lightly browned and crisp. Cool. Combine juice, cumin, and beans in a medium bowl, stirring until well combined. Spread mixture evenly into an 11 x 7-inch baking dish coated with cooking spray. Spread salsa evenly over beans. Combine corn, onions, and olives; spoon corn mixture evenly over salsa. Sprinkle cheese over corn mixture. Bake at 350° for 20 minutes or until bubbly. Let stand 10 minutes. Top with sour cream; sprinkle with cilantro. Serve with tortilla chips.

ENCHILADA BEAN DIP WITH CORN

Steps:

• Preheat oven to 350.
• Drain tomatoes and set aside.
• Heat a large skillet over medium-high heat.
• Brown beef, stirring frequently.
• Add tomatoes and liquid, 1/2 of the drained tomatoes, refried beans, and chili powder.
• Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
• Place in shallow 2 1/2 quart baking dish.
• Sprinkle the remaining tomatoes evenly over all and top with corn and cheese.
• Bake 8 to 10 minutes or until cheese is melted.
• Garnish with cilantro and sour cream.
• Serve warm with tortilla chips.