Ingredients
-
250-g pkg
cream cheese
, softened
-
1 cup
sour cream
-
2 cups
shredded jalapeño
cheddar
, divided
-
1 cup
canned
black beans
, drained and rinsed
-
2
ears of
corn
, kernels removed (about 1 cup)
-
2 tsp
chili powder
-
1 tsp
garlic powder
-
1/3 cup
thinly sliced
green onions
, (about 2)
-
1/4 cup
chopped
cilantro
Instructions
- WHISK cream cheese and sour cream in a slow cooker insert until almost smooth. Stir in 1-1/2 cups of the shredded cheese, beans, corn, chili powder and garlic powder.
- PLACE a clean tea towel, folded in half, between the pot and the lid of the slow cooker to absorb moisture. Cover and cook on low, until cheese is melted and dip is warmed through, about 2 hr. Stir, then transfer to a serving dish and sprinkle with remaining ½ cup cheese, onions and cilantro.
Chatelaine Quickies: Summer corn pasta salad
Nutrition (per ¼ cup)
- Calories
- 211,
- Protein
- 9 g,
- Carbohydrates
- 8 g,
- Fat
- 16 g,
- Fibre
- 2 g,
- Sodium
- 253 mg.
- Good source of
- Vitamin A
Kitchen Tip: If you don’t have fresh corn, use 1 cup frozen.
