Southwest corn and black bean dip is a zesty and flavorful appetizer that is perfect for any occasion. It is a great way to add a touch of spice to your next party or gathering. Made with fresh corn, black beans, and a variety of seasonings, this dip is sure to be a hit with your guests. Served with tortilla chips, crackers, or vegetables, this dip is a delicious and easy-to-make snack or appetizer that is sure to please everyone.
Check out the recipes below so you can choose the best recipe for yourself!
SOUTHWESTERN CORN AND BLACK BEAN SKILLET
A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Corn
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
- Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 19.1 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 238.1 mg, Sugar 2.2 g
SOUTHWEST BLACK BEAN DIP
This flavorful black bean dip is packed with Muir Glen™ fire roasted tomatoes and a touch of smoky chipotle heat--great to serve with Food Should Taste Good™ multigrain tortilla chips.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- In medium bowl, stir together tomatoes, black beans, chipotle chiles, red onion, half of the cheese, the cilantro, lime juice and sea salt. Transfer to serving bowl; garnish with remaining cheese and pepitas.
- Serve with chips.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 1 g, TransFat 0 g
SOUTHWESTERN BEAN DIP
Just by using different types of beans, you can make this dip as spicy as you like it. My family could eat this as a complete meal. -Jeanne Shear, Sabetha, Kansas
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 9 cups.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a bowl; add the onion. Mash with a fork until crumbly; set aside. , In a blender, process tomato sauce and beans until chunky. Add to beef mixture and mix well. Spoon half into a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers. , Bake, uncovered until cheese is melted, about 30 minutes. Top with sliced jalapeno. Serve warm with chips.
Nutrition Facts : Calories 53 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 88mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
SOUTHWEST CORN AND BLACK BEAN DIP
Posted for ZWT III from my all time favorite cookbook 1,000 Vegetarian Recipes. I love this dish, it's so easy to make, it gets better if you keep it in your fridge for a couple days, and it is so flavorful.
Provided by I Cook Therefore I
Categories Black Beans
Time 20m
Yield 3 cups, 12-20 serving(s)
Number Of Ingredients 11
Steps:
- Combine everything in a bowl and refrigerate at least one hour before serving.
- Enjoy!
SOUTHWESTERN BAKE
A delicious southwestern recipe that includes black beans. I use mild salsa, but if you like it spicy, use hot salsa. This is one of my favorite recipes.
Provided by LINDAMOMMY
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium skillet over medium heat, brown the ground beef with the garlic and onion; drain.
- In a large mixing bowl, combine the meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended.
- Into a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of the crushed tortilla chips on top of the meat mixture and layer with 1 cup of Cheddar cheese. Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining chips and layer with 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle the remaining 1 cup of cheese on top. Top with diced tomato and green onions.
- Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 570.3 calories, Carbohydrate 29 g, Cholesterol 108.3 mg, Fat 40.4 g, Fiber 3.4 g, Protein 26 g, SaturatedFat 21 g, Sodium 972.7 mg, Sugar 5.1 g
SOUTHWESTERN BLACK BEAN DIP
A really good black bean dip for tortilla chips. Top with shredded Cheddar Chesse if you like. The recipe comes from Sunset magazine.
Provided by Barb G.
Categories Lunch/Snacks
Time 55m
Yield 3 cups
Number Of Ingredients 5
Steps:
- In a 3-to 4 quart pan over medium-high heat, bring beans,tomatoes, 1/4 cup onion and beer to a boil.
- Lower heat and cook, stirring occasionally, until most of the liquid is absorted and remaining liquid is thick, 35 to 45 minutes.
- If smoth consistency is desired whirl in a blender or food procceser until smooth.
- Stir remaining 1/4 cup onoin and cilantro, Serve.
Nutrition Facts : Calories 353.7, Fat 1.2, SaturatedFat 0.3, Sodium 558.3, Carbohydrate 60.5, Fiber 18.3, Sugar 1.2, Protein 19.9
SOUTHWEST CORN DIP RECIPE
Provided by katieelkins
Number Of Ingredients 9
Steps:
- Drain corn, chilies and jalapenos. Put in a large bowl with the beans and tilt the bowl on its side while you chop the other veggies. Add the rest of the veggies and drain - there will be liquid accumulated in the bowl. Stir in the sour cream and grated cheese. Add the cilantro last. Refrigerate before serving if you have time and the self-control to keep from eating it. You must eat this dip with Fritos Scoops or lime Tostitos. It's like the law or something.
Tips:
- Use fresh, ripe corn for the best flavor.
- If you don't have fresh corn, you can use frozen corn. Just thaw it before using.
- Be sure to drain and rinse the black beans before using them.
- You can use any type of salsa you like. If you like it spicy, use a hot salsa. If you prefer a milder flavor, use a mild salsa.
- Add some chopped cilantro or green onions for extra flavor.
- Serve the dip with tortilla chips, pita chips, or vegetable crudités.
- This dip can be made ahead of time and stored in the refrigerator for up to 3 days.
Conclusion:
Southwest Corn and Black Bean Dip is a delicious and easy-to-make appetizer that is perfect for any occasion. It is a great way to use up leftover corn and black beans, and it is always a hit with guests. So next time you are looking for a quick and easy snack or appetizer, give this recipe a try. You won't be disappointed!
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