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Friday, November 12, 2010

Black Bean & Corn Dip

I love to throw parties and make a huge spread! And to make these get togethers as stress free as possible, I always make a menu that has a mix of things that can be made in advance and those that need to be put together at the last minute. 

This black bean and corn dip is definitely one that can be made ahead. In fact, I think it gets better with age as the flavors meld together.  Also, it is a crowd pleaser! Easy to munch on, healthy, and packed with flavor, it is a winner everytime!

Black Bean & Corn Dip
Makes about 3 cups

1 tbsp vegetable oil
1 large Onion, chopped
3 cloves Garlic, minced
1 Small Red Chili, seeded and chopped
2 tsp Ground Cumin
1 tsp Dried Crushed Red Chili
1 can Corn Kernels, drained and rinsed
1 can Chopped Tomatoes
1 can Black Beans, drained, rinsed, and slightly mashed
Juice of 1 Lime
1/2 cup chopped fresh cilantro

Heat the oil in a medium pan. Sautee the onion, garlic, and chili for about 5 minutes, until softened. Add the cumin and dried chili and cook for another minute. Stir in the corn, tomatoes, and beans and cook for another 5 minutes. Remove from heat. Stir in lime juice and cilantro. Serve warm with tortilla chips

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