Creamy Black Bean and Corn Dip

During football season, we consume a lot of dips!  I made a different type every week for during the game.  Dips like this creamy black bean and corn dip are always a life-saver because they take no time at all to whip up!

Canned black beans and frozen corn make the bulk of this dip while jarred salsa and taco seasonings yield most of the flavor.  My secret ingredient to make it creamy might just surprise you!

Yogurt is the perfect addition to this dip to lend a creamy smooth finish and tangy flavor.  Sour cream would also work, but is higher in saturated fats than even whole milk yogurt.

I already stock yogurt in the fridge for smoothies and sauces like tzatziki, creamy dill sauce or ranch, or to pile on baked oatmeal and even enchiladas.  Why buy another product when what you already have will do, and is healthier as well!

Tips and Tricks for the Creamy Black Bean and Corn Dip recipe:

1. Taco Seasoning: I mix my taco seasoning from spices I already have on hand.  If you stock a taco seasoning mix, feel free to use 1 TBS, and omit the salt if it is already salted.
2. Type of Yogurt: I have made this with both non-fat Greek yogurt and whole milk Greek yogurt, and both are delicious.  The whole milk yogurt is a little more rich and creamy, so that is what I recommend in the recipe.  It would likely work with regular (non-Greek style) yogurt as well.
3. Cheddar: I like to shred cheddar off the block instead of using pre-shredded.  While pre-shredded can be used, it will thicken the dip slightly due to the anti-caking agent used to coat the pieces.
4. To use the whole can of black beans, triple the recipe.
5. Servings: I serve this as written as lunch for two people.  If you have serving more options, then it will stretch further to make at least 4 servings.  If the recipe is tripled to use the whole can of black beans, then it will make 12-16 servings to take to a party.

Print