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Nutrition Facts
Serving Size 1 (239g) Recipe makes 6 servings
Calories 501
Calories from Fat 266		(53%)
Amount Per Serving		%DV
	Total Fat 29.6g	45%
	Saturated Fat 13.1g	65%
	Monounsaturated Fat 11.1g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 59mg		19%
Sodium 526mg		21%
Potassium 631mg		18%
Total Carbohydrate 36.0g		11%
	Dietary Fiber 10.8g	43%
	Sugars 1.9g
Protein 24.9g		49%
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By: justcallmetoni

Black Bean & White Corn Dip

Recipe #86983 | 30 min | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Kim127
Mar 19, 2004

A guy at work made this for our Christmas Pot Luck and it took me 3 months to get the recipe out of him. He said it was secret, um, well not anymore. Serve with nacho chips. Yummy!

SERVES 6 -8 (change servings and units)

Ingredients

2 cloves garlic, minced
1/4 cup onion, chopped
1/2 lb bacon, chopped
2 (16 ounce) cans black beans, drained with 1/2 cup juice reserved
1 tablespoon vinegar
1 can white corn, drained
1/2 lb jalapeno jack cheese, shredded

Directions

1
Preheat oven to 325 degrees.
2
Saute together the garlic, onions and bacon until cooked.
3
Lightly mash drained beans and add 1 (or 2) tbsp vinegar (which I am told"degasses" the beans).
4
Add back 1/2 cup of black bean juice.
5
Mix in bacon mixture.
6
Spread in pie dish.
7
Spread corn over the top of the bean mixture.
8
Top that with shredded Jalapeno Jack cheese.
9
Bake for 15 minutes or until bubbly.

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Featured Reviews for This Recipe

From: Dr. Jenny

On May 24, 2009

We made this to take to a Memorial Day party at my family's house. It was really good and quickly devoured. I received many compliments. We served it with tortilla chips. This is very easy to prepare with little chopping, which is always a plus when you are in a hurry. Thanks, Kim! Made for ZWT5.

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From: jrivera

On Apr 16, 2009

This is fantastic for mexican night or a snack watching the game....etc. I used red wine vinegar and jack cheese instead of spicy, because my daughter is wimpy about spicy cheese. Leftovers were great the next day!

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From: rickoholic83

On Mar 8, 2008

I made a double batch of this dip to take to work on one of our staff work days. I made it according to recipe directions and put it in the fridge overnight. I reheated it in a crockpot set on LOW at 7am for 2 hours. I set the crockpot out in the staff lounge with a big bag of tortilla strips and it was gone before lunch! This is a great dip and I was asked by many for the recipe. Thanks for sharing this great recipe, Kim!