Bean And Corn Dip Recipe

Name: Bean And Corn Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks & Appetizers
Ingredients: 6 (8-inch) flour tortillas; Cooking spray; 1/2 teaspoon paprika; 2 teaspoons fresh lime juice; 1/2 teaspoon ground cumin; 1 (16-ounce) can refried beans (fat free); 1 cup organic bottled salsa; 2/3 cup frozen whole-kernel corn, or fresh; 1/4 cup chopped green onions; 2 tablespoons chopped black olives; 3/4 cup (3 ounces) preshredded 4-cheese Mexican blend cheese; 3/4 cup (6 ounces) light sour cream; 2 tablespoons chopped fresh cilantro

Servings: persons

6 (8-inch) flour tortillas
Cooking spray
1/2 teaspoon paprika
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1 (16-ounce) can refried beans (fat free)
1 cup organic bottled salsa
2/3 cup frozen whole-kernel corn, or fresh
1/4 cup chopped green onions
2 tablespoons chopped black olives
3/4 cup (3 ounces) preshredded 4-cheese Mexican blend cheese
3/4 cup (6 ounces) light sour cream
2 tablespoons chopped fresh cilantro

1
Preheat oven to 350u00b0.
2
Cut each tortilla into 8 wedges, and arrange wedges in single layers on 2 baking sheets. Lightly spray wedges with cooking spray; sprinkle with paprika. Bake at 350u00b0 for 15 minutes or until lightly browned and crisp. Cool.
3
Combine juice, cumin, and beans in a medium bowl, stirring until well combined. Spread mixture evenly into an 11 x 7-inch baking dish coated with cooking spray. Spread salsa evenly over beans. Combine corn, onions, and olives; spoon corn mixture evenly over salsa. Sprinkle cheese over corn mixture. Bake at 350u00b0 for 20 minutes or until bubbly. Let stand 10 minutes. Top with sour cream; sprinkle with cilantro. Serve with tortilla chips.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 (8-inch) flour tortillas, Cooking spray, 1/2 teaspoon paprika, 2 teaspoons fresh lime juice, and more.

Yes, Bean And Corn Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bean And Corn Dip

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