1jalapeño pepper, stems and seeds removed, finely diced
2garlic cloves, minced
3tablespoonsfresh cilantro, finely chopped
1can black beans, drained and rinsed
1can corn, drained
1teaspoondistilled white vinegar
lime juice,1 lime
2teaspoons agave nectar
½teaspoonsalt
½teaspoongarlic powder
¼teaspoonblack pepper, coarse ground
¼teaspoonred pepper flakes
Instructions
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!
Notes
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.
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.