Southwest corn and bean dip

Prep 10 min
Total 2 hours 10 min
Makes 3 cups



250-g pkg
cream cheese, softened
1 cup
2 cups
shredded jalapeño cheddar, divided
1 cup
canned black beans, drained and rinsed
ears of corn, kernels removed (about 1 cup)
2 tsp
1/3 cup
thinly sliced green onions, (about 2)
1/4 cup
chopped cilantro


  • 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.


Calories 211, Protein 9 g, Carbohydrates 8 g, Fat 16 g, Fibre 2 g, Sodium 253 mg. Good source of Vitamin A

Chatelaine Quickies: Summer corn pasta salad

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