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  • 8 ounces cream cheese, softened
  • 16 ounces extra sharp Cheddar, shredded
  • 16 ounces sour cream
  • 1 (8-ounce) jar green salsa verde, drained
  • 1 (6-ounce) can diced green chiles, drained
  • 1 large ripe avocado
  • 1 tablespoon olive oil
  • 1 cup frozen corn kernels
  • 1 cup cooked black beans (1 can, drained)
  • 2 green onions, chopped
  • 1/2 teaspoon cumin
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 or 2 dashesTabasco
  • 1 large jalapeno, shaved (or very thinly sliced)


  1. Beat cream cheese, shredded Cheddar, sour cream, drained salsa verde, chiles and avocado together.
  2.  Heat oil in a skillet. Add frozen corn kernels and sauté 2 minutes or until thawed. Stir in drained black beans, green onions, cumin, celery salt, salt and cayenne. Cook 2 minutes, until fragrant. Remove from heat and let cool.
  3.  Fold bean mixture into cheese mixture. Add Tabasco. Taste and adjust for seasonings.
  4.  Cover and chill 4 hours or overnight. Garnish with shavings of fresh jalapeno.
Recipe by Nancy Vienneau and Third Thursday Potluck

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The recipe was originally published as Black Bean and Corn Dip on

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