For Professionals

Spicy Corn Dip

Prep time: 10 min
Cook time: 25 min

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

10 servings

Serving size

¼ cup

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

  1. Preheat oven to 400°F.
  2. Drain the corn and place in a small mixing bowl.
  3. Add 1 tablespoon of olive oil and 1 teaspoon smoked paprika to the corn. Mix well.
  4. Spread the corn mixture over a parchment lined baking sheet into an even layer.
  5. Roast for 20 minutes or until the corn is golden.
  6. Remove from heat and cool.
  7. Combine cooled corn, lima beans, garlic and jalapeño.
  8. Blend with ¼ cup of the oat milk and the remaining 2 tablespoons of olive oil.
  9. Scrape down the sides and add the remaining oat milk. Blend until smooth.
  10. Turn into a serving bowl. Squeeze the lime juice over the dip and mix well.
  11. Garnish with the chopped red onion and cilantro.
  12. 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

Nutrition Info

Nutrition Info

Makes: 10 servings  Serving size: ¼ cup

Calories

109

Fat

5 g

Saturated Fat

<1 g

Trans Fat

0 g

Cholesterol

0 mg

Carbohydrates

13 g

Sugar

3 g

Fiber

3 g

Protein

3 g

Sodium

7 mg

Calcium

27 mg

Phophorus

67 mg

Potassium

228 mg