Char’s Street Corn White Bean Dip

If you have followed me for even five minutes, you know how much I LOVE canned beans. They are one of my favourite pantry staples (right up there with pasta and nuts & seeds).

Why do I love canned beans…?

They’re packed with plant protein, loaded with fiber, and super economical too! Not to mention they’re delicious, and lend themselves well to both sweet and savoury dishes (if you’ve never made my Fudgy Chickpea Brownies with Tahini & Molasses Swirl, stop what you’re doing and make them!! Click here for recipe).

If you’re looking for an excuse to eat more veggies, use up leftover corn on the cob (not sure about you, but I always cook too many cobs!!), and fresh herbs you have kicking around, this dip is a MUST try!!

Ingredients

• 1 (540 mL)/19oz) can, white beans drained and rinsed
• 1 cup (250 mL) corn kernels
• 2 cloves garlic
• 1 tsp (5 mL) each of: ground cumin, ground coriander, onion powder and chili powder
• ¼ tsp (1 mL) salt
• zest and juice of 2 limes
• 1 cup (250 mL) crumbled feta cheese
• ½ cup (125 mL) each of: roughly chopped green onions, chopped fresh mint and chopped fresh cilantro (*if you’re not a fan of cilantro, simply omit it – dip will still taste amazing. I promise!)
• ½ cup (125 mL) pickled jalapeno peppers, roughly chopped
• ¼ cup (60 mL) olive oil

Garnish:

• ¼ cup (60 mL) each of: corn kernels, crumbled feta and chopped fresh cilantro
• 1 tbsp (15 mL) olive oil + ½ tsp (2 mL) chili powder

Directions

1. Place beans, corn and garlic in a bowl of a food processor fitted with a metal blade. Pulse until roughly chopped. Scrape down the sides of the bowl when needed.
2. Add remaining ingredients (except for olive oil) and pulse until well combined. Scraping down sides of bowl as needed.
3. With the motor running, drizzle in oil. For a looser dip, add more oil.
4. Cover and refrigerate (ideally overnight) or until ready to use (up to 3 days). Stir well before serving.
5. Place in (or on) serving dish and garnish top evenly with corn, feta, cilantro. Stir together oil and chili powder and drizzle over top. Serve with veggie sticks, crackers and/or toasted pita wedges. Makes about 2 cups (250 mL).

Delicious & Doable Tips:

~ Slather dip on a serving platter and use as a bed for grilled veg and protein (beef/chicken or fish) off the grill.
~ use chickpeas instead of white kidney beans.