I couldn’t help myself: I had to try this recipe for a Super Bowl party my Sunday School class had on Sunday night. It comes from Erin Brighton’s blog, which I shared in my big #FoodBloggerLove post earlier today.
It’s Erin’s Creamy Black Bean and Corn Dip. The only substitution I made was using plain Greek yogurt instead of sour cream. The recipe turned out SO good – although you must let it sit for a few hours for all the flavors to blend together. I adore the Magically Delicious Corn Dip, but this one gave it a run for its money! Now you can make both and have a warm or cold option.
15.25 oz. can whole kernel yellow corn, drained (can substitute 1 cup fresh corn kernels when in season)
2 jalapeños, seeded, diced fine
3 green onions, white and light green parts, sliced
1 c. shredded cheddar cheese
1/2 tsp. each salt and black pepper
1/2 c. plain Greek yogurt
1/2 c. mayonnaise
Stir together first five ingredients (through cheese). Add salt and pepper, mayo, and yogurt and mix well to combine. Refrigerate, covered, for at least 2 hours. Serve cold with tortilla chips for dipping.