Use simple ingredients to make black bean corn feta dip with whipped feta – perfect for game day, potlucks, and get-togethers. Serve the easy black bean dip with tortilla chips, pita chips, and fresh vegetables, or use it to top a crispy tostada.
Why You’ll Love This Recipe
- The no-cook dip is an easy appetizer for parties and get-togethers – a real crowd pleaser!
- Black bean corn feta dip takes 10 minutes to make – great for when you’re in a pinch.
- The yummy dip is a versatile recipe, and you can customize the ingredients to suit your tastes.
Ingredients You’ll Need
- Feta Cheese: Use a block of good quality feta packaged in brine. Avoid crumbled feta, which tends to be too salty and dry. It doesn’t whip as well. If you want to avoid the minimal prep work, crumble the feta cheese over the top of the dip or replace it with queso fresco or cotija cheese.
- Sour Cream: Thick sour cream or full-fat Greek yogurt will give you a smooth, creamy dip.
- Red Onion: I use red onions for this recipe because of their strong taste. Green onions (scallions) are a tasty alternative.
- Jalapeño: When making this dip for large groups of people, jalapeños are my pepper of choice since they are less spicy. If you love jalapeños but crave more spice, leave the seeds and membrane intact when chopping them. Once in a while, I use serrano peppers for more heat.
- Garlic: I suggest using four garlic cloves, but measure with your heart.
- Cilantro: This highly debated herb flavors the dip, but leave it out if it is not your thing.
- Black Beans: I use canned black beans for this recipe.
- Corn: Use leftover corn kernels from corn on the cob or canned corn.
- White Vinegar: Vinegar offsets the creaminess for a more full-bodied flavor.
- Lime: Use the juice from one lime.
- Agave Nectar: Balance the flavors with sweet agave nectar. You can also use honey.
- Spices: Flavor the black bean corn feta dip with a simple combination of salt, garlic powder, black pepper, and red pepper flakes.
Additions and Substitutions
- Include other vegetables like red bell peppers, green bell peppers, or tomatoes.
- Replace the black beans with 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: Fit a food processor with the blade and combine the feta and sour cream. Process until smooth and transfer them to a large bowl.
Step 2: Finely chop the onions, jalapeño, garlic, and cilantro. Stir them into the whipped feta.
Step 3: Drain and rinse the black beans and corn and incorporate them into the dip.
Step 4: Stir in the vinegar, lime juice, agave nectar, salt, garlic powder, black pepper, and red pepper flakes. Pour the black bean mixture into a serving bowl, and enjoy!
Expert Tips
- Use high-quality, tangy feta cheese stored in brine.
- Cut the vegetables the same size to ensure they incorporate well into the dip.
- Rinse and drain the black beans and corn before including them.
If you love this recipe, try one of these tailgating and game day favorites!
Serving Suggestions
Try the easy and delicious black bean corn feta dip with tortillas, homemade pita, corn chips, or air fryer mini tacos – a perfect snack or appetizer for any gathering. You can also use it as a topping for nachos, burrito bowls, or quesadillas.
What to do with the Leftovers
- Refrigerate – Store the leftover dip in an airtight container for 3-4 days.
- Repurpose – You can enjoy the leftovers as a dip or use them as a topping for nachos.
Frequently Asked Questions
Can I make the dip ahead of time?
Yes, and it’s encouraged! Prepare black bean corn feta dip 30 minutes before serving time, allowing the flavors to come together. Since the dip will last 3-4 days, I recommend making it no more than 1-2 days early.
Can I use other types of beans?
I love the taste of this recipe with savory black beans, but you can try pinto beans or black-eyed peas like those used in cowboy caviar.
More Dip Recipes:
Black Bean Corn Feta Dip
- 8 ounces feta cheese block, drained
- ¾ cup sour cream
- 1 tablespoon olive oil
- ½ red onion, finely diced
- 1 jalapeño, stems and seeds removed, finely diced
- 2 cloves garlic, minced
- 3 tablespoons cilantro, finely chopped
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 teaspoon distilled white vinegar
- 1 lime, juice
- 2 teaspoons agave nectar
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper, coarse ground
- ¼ teaspoon red pepper flakes
- Fit a food processor with the blade and combine the feta and sour cream. Process until smooth and transfer them to a large bowl.
- Finely chop the onions, jalapeño, garlic, and cilantro. Stir them into the whipped feta.
- Drain and rinse the black beans and corn and incorporate them into the dip.
- Stir in the vinegar, lime juice, agave nectar, salt, garlic powder, black pepper, and red pepper flakes. Pour the black bean mixture into a serving bowl, and enjoy!
- Use high-quality, tangy feta cheese stored in brine.
- Cut the vegetables the same size to ensure they incorporate well into the dip.
- Rinse and drain the black beans and corn before including them.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.