Make an easy black bean corn feta dip using simple pantry ingredients—perfect for game day, potlucks, or any casual get-together. Scoop it with crispy tortilla chips or air fryer pita chips. It’s also a tasty topping for crunchy tostadas.
Key Ingredients
Black bean corn feta dip takes 10 minutes to make–great for when you’re in a pinch. Gather your ingredients, and let’s get started!
- Feta Cheese: For the best results, use a block of high-quality, tangy feta cheese in brine to make the whipped feta cheese. Avoid crumbled feta, which tends to be too salty and dry and doesn’t blend as well.
- Sour Cream: Thick sour cream or full-fat Greek yogurt gives the whipped feta a smooth, creamy texture.
- Olive Oil: Control the consistency of the creamy feta base with a bit of extra-virgin olive oil.
- Red Onion: I prefer the sharpness of red onions, but green onions or scallions are a good substitute.
- Jalapeños: When making dips for a crowd, jalapeños are my go-to because they’re milder. Leave them out if you are sensitive to spicy food, or replace them with serrano peppers if you enjoy the extra heat.
- Garlic: I suggest four fresh garlic cloves, but feel free to adjust to taste.
- Cilantro: Freshen the dip with chopped cilantro leaves.
- Black Beans: Drain and rinse canned black beans.
- Corn: Naturally sweeten the dip with leftover corn kernels from corn on the cob or canned corn.
- White Vinegar: Balance the creaminess of the whipped feta cheese base with a splash of white vinegar.
- Lime: Stir in fresh lime juice from one lime.
- Agave Syrup: Add sweet flavor with a drizzle of agave syrup or honey.
- Spices: Season the black bean corn feta dip with kosher salt, garlic powder, coarse black pepper, and a pinch of red pepper flakes.
Additions and Substitutions
Black bean corn feta dip is incredibly versatile. Use what you have on hand to customize the ingredients to suit your tastes.
- Get your veggies in. Include diced vegetables like red bell peppers, green bell peppers, or cherry tomatoes.
- Switch up the cheese. While whipped feta cheese creates the perfect creamy base for the dip, you can save time by using crumbled feta, queso fresco, or cotija cheese for a more salsa-like consistency.
- Can I use other types of beans? Swap out the black beans for chickpeas, pinto beans, or black-eyed peas.
How to Make Black Bean Corn Feta Dip
The full recipe with measurements is in the recipe card below.
Step 1: Combine the feta cheese and sour cream in a food processor fitted with a metal blade. Process in bursts until smooth. Transfer the mixture to a large bowl and stir in the olive oil.
Step 2: Use a chef’s knife to finely chop the vegetables and add them to the whipped feta cheese.
Step 3: Drain and rinse the black beans and corn through a colander. Then, incorporate the black bean mixture into the feta cheese.
Step 4: In a small bowl, combine white vinegar, lime juice, agave syrup, kosher salt, garlic powder, black pepper, and red pepper flakes. Mix it with the other ingredients. Transfer the dip to a serving bowl, and enjoy!
Expert Tips
- Cut the vegetables evenly. Dice the vegetables into same-sized pieces to ensure they blend seamlessly into the dip for the perfect bite.
- Prep the canned ingredients. Rinse and drain the black beans and corn before adding them to the mix.
Craving more black bean corn feta dip? Try one of these dip recipes from Jamil Ghar!
Serving Suggestions
Black bean corn feta dip is an easy, no-cook snack perfect for entertaining. Serve it with homemade corn tortilla chips, corn chips, or air fryer pita chips for easy scooping. And it goes great with crispy tostadas and air fryer mini tacos!
What To Do With Leftovers
- Refrigerate: Store leftover black bean corn feta dip in an airtight container for 3-4 days.
- Repurpose: Enjoy the leftovers as a dip or use them as a topping for nachos, burrito bowls, salad, or quesadillas.
Frequently Asked Questions
Can I make the dip ahead of time?
Absolutely. Preparing the dip in advance give the ingredients time to combine. While it stays fresh for 3-4 days, I suggest making it no more than 1-2 days ahead for the best results.
More Dips For Entertaining:
Black Bean Corn Feta Dip
- 1 block (8 ounces) feta cheese, stored in brine, drained
- ¾ cup sour cream
- 1 tablespoon extra-virgin olive oil
- ½ medium red onion, finely diced
- 1 jalapeño pepper, stemmed and deseeded, finely diced
- 2 garlic cloves, finely minced
- 3 tablespoons cilantro leaves, finely chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained and rinsed
- 1 teaspoon white vinegar
- lime juice, one lime
- 2 teaspoons agave syrup
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon coarse black pepper
- ¼ teaspoon red pepper flakes
- Combine the feta cheese and sour cream in a food processor fitted with a metal blade. Process in bursts until smooth. Transfer the mixture to a large bowl and stir in the olive oil.
- Use a chef’s knife to finely chop the vegetables and add them to the whipped feta cheese.
- Drain and rinse the black beans and corn through a colander. Then, incorporate the black bean mixture into the feta cheese.
- In a small bowl, combine white vinegar, lime juice, agave syrup, kosher salt, garlic powder, black pepper, and red pepper flakes. Mix it with the other ingredients. Transfer the dip to a serving bowl, and enjoy!
- Cut the vegetables evenly. Dice the vegetables into same-sized pieces to ensure they blend seamlessly into the dip for the perfect bite.
- Prep the canned ingredients. Rinse and drain the black beans and corn before adding them to the mix.