Fiesta black bean dip with crunchy veggies

Patricia Conte

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School's in session, so now is a good time to learn a lesson about fun and flavorful lunch and after-school snacks. This dip is creamy and loaded with veggies for a great option.

Fiesta black bean dip with crunchy veggies

You'll earn high marks for serving this fiesta black bean dip with crunchy veggies. It's colorful and creamy (thanks to Greek yogurt), and it can do double duty as part of a meal or as an afternoon snack.

The added corn, red bell peppers and jalapeno peppers (you can leave these out if you don't want the heat), give this creamy dip a lot of flavor. Serve it with crunchy veggie sticks and a few chips to do the dipping.

Fiesta black bean dip with crunchy veggies

Yields about 2 cups

Ingredients:

  • 1 tablespoon olive oil
  • 2 green onions, ends trimmed, cut into small pieces
  • 1 garlic clove, rough chopped
  • 2 tablespoons prepared diced jalapenos
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 tablespoon fresh cilantro
  • 1/2 cup Greek yogurt
  • 1/3 cup corn kernels
  • 1/3 cup diced red bell pepper
  • Veggies for dipping

Directions:

  1. Add the olive oil to a skillet over medium heat. When hot, add the onion and garlic. Cook for 3 to 5 minutes, or until the onion softens.
  2. Add the jalapenos, stir and cook for about a minute. Add the black beans, salt, pepper and cumin. Stir to combine, and remove from the heat.
  3. Allow the mixture to cool slightly, then add it to a food processor with the cilantro and Greek yogurt. Pulse a few times to break down the beans, onions, garlic and jalapenos.
  4. Transfer the mixture to a bowl and add the corn and red peppers. Stir to combine. Cover and refrigerate for at least 45 minutes.
  5. Serve chilled with veggie sticks or tortilla chips.

Get the party started with this colorful and tasty dip.

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Patricia Conte
Patricia Conte is a regular contributor to the SheKnows food and living sections. She is a freelance writer with more than 20 years of professional experience. You can follow her on Twitter, or visit her food blog, Grab a Plate, where she shares her love of food, recipes and bites in between.