Corn and Pinto Bean Dip

Warm, creamy, slightly sweet and with a little hot pepper kick … this easy-to-make corn and bean dip is a crowd-pleaser at any time of year, and is filling enough to make for a delightful light warm weather lunch or dinner.

Better results will be obtained if you can find natural whole fat cream cheese and sour cream without added stabilizers or gums. Cooks in Ontario can find these under the Western Creamery label at most major supermarkets.

Corn and Pinto Bean Dip

Recipe by Lisa Turner Published on April 13, 2010 Warm, creamy, slightly sweet and a little spicy, this easy-to-make corn and bean dip is a crowd-pleaser Print this recipe Ingredients: 1 cup cooked pinto beans (1/3 cup dried) 2 cups corn, fresh or defrosted 2 jalapeños, seeded and diced 1/2 teaspoon dried oregano 3/4 teaspoon chili powder, or to taste 1/4 cup water 1/2 cup cream cheese 1/4 cup sour cream 1/4 cup pitted black olives, chopped 2 green onions, green parts only, sliced 1/2 teaspoon sea salt, or to taste small handful of fresh cilantro or parsley, finely chopped Instructions: Lightly mash some of the beans with a potato masher. Combine with corn, jalapeños, oregano, chili powder and water in a medium saucepan. Cook over medium heat for 5 minutes or until the corn is tender and most of the liquid has been absorbed. Stir in the cream cheese and heat throughout. Remove from heat and mix in sour cream, olives, green onions and salt to taste. Place in a serving bowl and scatter cilantro or parsley on top. Serve with tortilla chips or fresh cut vegetables. Makes 4 cups

Other delicious dips from Lisa's Kitchen:
Pinto Bean and Zucchini Hummus
Spicy Roasted Red Pepper Hummus
Olive Tapenade

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