• Cook Time: 5 minutes
  • Serves: 12


  • 1 - 15 oz. can black beans, drained and rinsed or 2 cups black beans cooked at home
  • 2 cups cooked fresh, frozen or canned corn, toasted in a dry, non-stick pan until caramelized
  • 2 green onions, sliced
  • 1/2 cup plain nonfat yogurt
  • 1/2 teaspoon thyme
  • 1/2 teaspoon dry roasted cumin seeds that have been ground into a powder
  • 1/2 of a chipotle chili in adobo sauce
  • black pepper to taste


  1. Set aside 1/2 cup of beans and 1/2 cup of corn.
  2. Place all remaining ingredients in a blender. Blend for about 20 seconds or until all ingredients are smooth.
  3. Stir in the reserved beans and corn for a bit of texture.


  • If the dip is too thick, stir in two tablespoons of yogurt.


  • Black Bean and Corn Dip from the Public Health Cookbook by the Seattle and King County Department of Public Health—original source of recipe, government resource in the public domain

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