Black Bean and Corn Dip

==Description==
Black beans and real corn go well for extra crispy zest. Make the vegetable-based dip tangier with other herbs and spices.
==Ingredients==
* 1 - 15 oz. can black beans, drained and rinsed or (2 cups cooked black beans)
* 2 cups cooked, fresh, frozen or canned corn, toasted in a dry, non-stick pan until caramelized or (2 cans fresh corn)
* 2 green onions, sliced
* ½ cup plain nonfat yogurt
* ½ teaspoon thyme
* ½ teaspoon dry, roasted cumin seeds, ground
* ½ of a chipotle chili in adobo sauce
* black pepper to taste
==Directions==
# Set aside ½ cup of beans and ½ cup of corn (or 1 can of fresh corn).
# Place all remaining ingredients in a blender. Blend for about 20 seconds or until all ingredients are smooth.
# Mix with the reserved beans and corn, either fresh or from the can, for a bit of texture and spoon or scoop the vegetable-based dip in a large bowl before cooling in the refrigerator. Pair this with corn, tortilla or potato chips or other appetizers or side dishes.
== Notes ==
* If the dip is too thick, then mix with two tablespoons of yogurt.
== Source ==
* Black Bean and Corn Dip from the Public Health Cookbook by the Seattle and King County Department of Public Health—original source of recipe, government resource in the public domain
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Category:Dip Recipes
Category:Black bean Recipes
Category:Corn Recipes
Category:World Recipes
Category:Vegan Recipes
Category:Vegetarian Recipes
Category:Vegetable Recipes
Category:Herb Recipes
Category:Thyme Recipes
Category:Quick and Easy Recipes
Category:Three-step Recipes
Category:Black pepper Recipes
Category:Green onion Recipes
Category:Yogurt Recipes