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Southwest Corn Dip


"This snack or mini-meal is bursting with flavor but not with fat!"
Original recipe yield: 30 servings.
Servings:
30

INGREDIENTS:

  • 1 cup frozen (thawed) or canned (drained) corn kernels
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/3 cup chopped red bell pepper
  • 1/4 cup chopped red onion
  • 1/2 cup fat-free sour cream
  • 3 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 tablespoon chopped fresh cilantro
  • Quaker® BBQ Soy Crisps OR Quakes® Cheddar Cheese Flavor Rice Snacks

DIRECTIONS:

  1. Combine all ingredients except cilantro and Soy Crisps in medium bowl; mix well.
  2. Cover and refrigerate until ready to serve.
  3. Sprinkle with cilantro. Dip or spread each BBQ Soy Crisp with dip.


Note:

Leftover grilled corn cut from the cob may be substituted for frozen or canned corn.

For Nutritional Information, Click Here