Spicy Corn Dip
This dip has a very appealing flavor and is great for Mexican meals or as a snack much as you would eat hummus with cut-up veggies or crackers.
Makes
Serving size
Ingredients
1 can (15 ounces) sweet corn (low sodium), drained
3 tablespoons olive oil
1 teaspoon smoked paprika, extra for garnish
12 ounces lima beans (low sodium), frozen
2 cloves garlic
½ jalapeño pepper (with seeds if you want it hot)
1 tablespoon sunflower butter
½ cup oat milk
1 lime, juiced
½ cup red onion, diced
¼ cup cilantro, chopped
Special Equipment:
Electric Blender
Instructions
- Preheat oven to 400°F.
- Drain the corn and place in a small mixing bowl.
- Add 1 tablespoon of olive oil and 1 teaspoon smoked paprika to the corn. Mix well.
- Spread the corn mixture over a parchment lined baking sheet into an even layer.
- Roast for 20 minutes or until the corn is golden.
- Remove from heat and cool.
- Combine cooled corn, lima beans, garlic and jalapeño.
- Blend with ¼ cup of the oat milk and the remaining 2 tablespoons of olive oil.
- Scrape down the sides and add the remaining oat milk. Blend until smooth.
- Turn into a serving bowl. Squeeze the lime juice over the dip and mix well.
- Garnish with the chopped red onion and cilantro.
- Sprinkle with more smoked paprika before serving.
Cooking Tip
The dip can be refrigerated for 3 to 4 days. If it thickens after refrigeration, you can add water by the tablespoon until you reach desired consistency.
Recipe Contributed by FamilyCook Productions
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