Spicy Bean Corn Dip Recipes

SPICY CORN DIP

Spicy Corn Dip image

Serve this spicy dip with tortilla chips, fresh vegetables, or both! This recipe makes enough for a large party.

Provided by Jodi

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes

Time 10m

Yield 32

Number Of Ingredients 7

Ingredients

1 (8 ounce) container sour cream
1 cup mayonnaise
2 (11 ounce) cans Mexican-style corn
4 green onions, chopped
3 jalapeno peppers, seeded and minced
1 (7 ounce) can diced green chiles
1 ¼ cups shredded Cheddar cheese

Steps:

In a medium bowl, mix together sour cream, mayonnaise, corn, green onions, jalapeno chile peppers, green chile peppers and cheese. Ready to serve!

Nutrition Facts : Calories 99.4 calories, Carbohydrate 4.6 g, Cholesterol 10.4 mg, Fat 8.4 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 248.5 mg, Sugar 1.4 g

SPICY BEAN & CORN DIP

Spicy bean & corn dip image

Turn the storecupboard staples of tinned sweetcorn, kidney beans and mixed beans into something special

Provided by Good Food team

Categories Lunch, Starter

Time 10m

Number Of Ingredients 7

Ingredients

395g can kidney bean in chilli sauce
400g can mixed bean , drained
326g can sweetcorn , drained
small red onion , chopped
1 red chilli , deseeded and chopped
small bunch coriander , chopped
350g vegetable sticks and tortilla chip , to serve

Steps:

In a food processor, whizz threequarters of the kidney beans and half the mixed beans until smooth. Tip into a bowl and add the remaining ingredients with some seasoning. Serve with crunchy vegetable sticks and tortilla chips for dipping.

Nutrition Facts : Calories 128 calories, Fat 1 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 8 grams protein, Sodium 2.4 milligram of sodium

SPICY CORN DIP RECIPE BY TASTY

Spicy Corn Dip Recipe by Tasty image

Here's what you need: corn, canola oil, medium red onion, red bell pepper, poblano pepper, scallions, garlic, Frank's® Buffalo Ranch Thick Sauce, green chile, shredded pepper jack cheese, shredded mozzarella cheese, McCormick® chili powder, tortilla chip

Provided by Tracy Raetz

Categories Appetizers

Yield 10 servings

Number Of Ingredients 13

Ingredients

5 ears corn, shucked
1 tablespoon canola oil, plus more for brushing
1 medium red onion, diced
1 red bell pepper, seeded and diced
1 poblano pepper, seeded and diced
2 scallions, thinly sliced, white and light green parts separated from dark green parts
3 cloves garlic, roughly chopped
1 bottle Frank's® Buffalo Ranch Thick Sauce, divided
1 can green chile, diced
8 oz shredded pepper jack cheese
8 oz shredded mozzarella cheese, divided
1 teaspoon McCormick® chili powder
tortilla chip, for serving

Steps:

Preheat a large heavy-bottomed pan over high heat.
Brush the corn with canola oil and cook in the pan, turning frequently with tongs, until lightly charred on all sides, 10-15 minutes. Transfer to a cutting board to cool, then cut the corn kernels off the cobs.
While the corn cooks, preheat the oven to 350°F (180°C).
Heat 1 tablespoon canola oil in a large, oven-proof pan over medium-high heat. When the oil is shimmering, add the red onion, bell pepper, poblano, and the white and light green scallions. Cook, stirring frequently, until the vegetables are beginning to soften, 4-5 minutes. Add the garlic and continue cooking until fragrant, 2-3 minutes more.
Remove the pan from heat and stir in the corn kernels, ½ cup Frank's® Buffalo Ranch Thick Sauce, the green chiles, pepper Jack cheese, and half of the mozzarella cheese. Stir to combine, then spread in an even layer. Top with the remaining mozzarella cheese and the chili powder.
Bake until the cheese is golden brown and the dip is bubbling, 20-25 minutes.
Drizzle the remaining Frank's® Buffalo Ranch Thick Sauce on top and garnish with the dark green scallions. Serve with tortilla chips.
Enjoy!

Nutrition Facts : Calories 311 calories, Carbohydrate 24 grams, Fat 18 grams, Fiber 2 grams, Protein 13 grams, Sugar 8 grams

BLACK BEAN SPICY DIP

Black Bean Spicy Dip image

Yogurt, black beans and salsa..doesn't get any tastier than this. This recipe comes from a Dannon lid and is always a favorite, even for those "tough guys" that don't like yogurt, mum's the word. If your guests really...really don't like black beans, you can substitute refried beans.

Provided by BakinBaby

Categories Black Beans

Time 10m

Yield 15 serving(s)

Number Of Ingredients 7

Ingredients

1 cup plain yogurt
1 cup lettuce (shredded)
1 cup cheddar cheese (shredded)
1 (16 ounce) can black beans
1 cup salsa (we like Herdez or Pace)
1/2 cup black olives (diced)
1/4 cup green onion (chopped0)

Steps:

Combine drained black beans and 1/3 cup salsa; spread half of mixture in an 8x8 pan.
Dollop 1/2 cup yogurt on top of beans, then 1/4 cup add olives,1/3 cup salsa,1/2 cup cheese and 1/2 cup lettuce.
Repeat layers of beans/salsa mix, leftover olives, salsa, cheese, green onions and lettuce.
Serve with chips after a few hours of chilling.

Nutrition Facts : Calories 79.9, Fat 3.7, SaturatedFat 2, Cholesterol 10, Sodium 192, Carbohydrate 7.6, Fiber 2.4, Sugar 1.4, Protein 4.7

SPICY BEAN SALSA

Spicy Bean Salsa image

Serve with tortilla chips. Very addicting!

Provided by Allrecipes Member

Categories Corn Salsa

Time 8h10m

Yield 12

Number Of Ingredients 9

Ingredients

1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
½ cup chopped onion
½ cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
½ teaspoon garlic salt

Steps:

In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Nutrition Facts : Calories 155 calories, Carbohydrate 20.4 g, Fat 6.4 g, Fiber 4.4 g, Protein 5 g, SaturatedFat 1 g, Sodium 948.9 mg, Sugar 4.1 g

SWEET & SPICY BLACK BEAN SALAD (OR DIP)

Sweet & Spicy Black Bean Salad (Or Dip) image

I could honestly eat this for days in a row...nothing else. It's a great combination of sweet corn and black beans and lots of other tasty things! It's worth the bit of mincing and is a great dish to make ahead of time. This can be served as a salad, but I've always made it as an appetizer dip, served with tortilla chips.

Provided by Mmmama

Categories Low Cholesterol

Time 1h20m

Yield 6 settings, 6 serving(s)

Number Of Ingredients 11

Ingredients

2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups sweet corn (I use frozen, thawed)
2 fresh jalapeno peppers, seeded and minced
1/2 cup green onion, minced
1/2 cup fresh cilantro, minced
1/4 cup fresh lime juice
1/4 cup canola oil
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground pepper

Steps:

In a jar or container with tight-fitting lid, combine lime juice, oil, brown sugar, mustard, salt and pepper. Shake until completely blended.
In a separate bowl, combine beans, corn, green onions, jalapeno and cilantro.
Pour dressing over bean mixture and toss to coat.
Cover and chill for atleast an hour or up to a day. If a day, give it a stir or two.
To serve as a salad, arrange with cabbage or lettuce leaves. Add more cilantro to make it pretty on top, if you wish.
To serve as an appetizer, I like to eat it with tortilla chips.

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