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Spiderweb Black Bean and Corn Dip with Tortilla Chips
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Course Appetizer
Cuisine Mexican
Servings 4 people

Equipment

  • Mixing bowl
  • Serving dish
  • Spoon

Ingredients
  

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1/2 cup diced red onion
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sour cream
  • Tortilla chips, for serving

Instructions
 

  • In a mixing bowl, combine the black beans, corn, red onion, red bell pepper, cilantro, lime juice, cumin, salt, and black pepper. Stir until everything is evenly mixed.
  • Spread the bean and corn mixture into a shallow serving dish and smooth the top with the back of a spoon.
  • Place the sour cream in a small zip-top bag and snip off one corner to create a piping tip. Pipe the sour cream in a spiral pattern over the dip.
  • Use a toothpick or knife to drag lines from the center outward, forming a spiderweb design.
  • Serve the dip with tortilla chips on the side.

Notes

Make this dip a few hours ahead and keep it covered in the fridge, then add the sour cream web right before serving so it stays clean and defined. If you want a milder onion flavor, soak the diced red onion in cold water for ten minutes and drain it first. Leftovers keep well for two days in an airtight container.
Course: Appetizer
Cuisine: Mexican
Equipment: Mixing bowl, Serving dish, Spoon