Black Bean and Corn Dip

A spicy-hot bean dip that's delicious with tortilla chips or spooned over carnitas in a corn tortilla.

Serves: 20 Save

Ingredients (16)

  • 8 ounce cream cheese, softened
  • 16 ounce extra sharp Cheddar, shredded
  • 16 ounce sour cream
  • 1 (8-ounce) jar green salsa verde, drained
  • 1 (6-ounce) can diced green chiles, drained
  • 1 large ripe avocado
  • 1 tablespoon olive oil
  • 1 cup frozen corn kernels
  • 1 cup cooked black beans (1 can, drained)
  • 2 green onions, chopped
  • 1/2 teaspoon cumin
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 or 2 dashesTabasco
  • 1 large jalapeno, shaved (or very thinly sliced)

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!


  1. Beat cream cheese, shredded Cheddar, sour cream, drained salsa verde, chiles and avocado together.
  2. Heat oil in a skillet. Add frozen corn kernels and sauté 2 minutes or until thawed. Stir in drained black beans, green onions, cumin, celery salt, salt and cayenne. Cook 2 minutes, until fragrant. Remove from heat and let cool.
  3. Fold bean mixture into cheese mixture. Add Tabasco. Taste and adjust for seasonings.
  4. Cover and chill 4 hours or overnight. Garnish with shavings of fresh jalapeno.