Southwest corn and bean dip

Prep 10 min
Total 2 hours 10 min
Makes 3 cups

A new way to make use of your slow cooker that’s perfect for your next fiesta!

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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.

Kitchen Tip: If you don’t have fresh corn, use 1 cup frozen.

Nutrition

Calories 211
Protein 9 g
Carbohydrates 8 g
Fat 16 g
Fibre 2 g
Sodium 253 mg
Good source of Vitamin A
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Chatelaine Quickies: Summer corn pasta salad

Issue: June 2017

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