Chipotle Dip with Corn & Black Beans

1 cup sour cream

1 cup mayo

1/2 cup corn

1/2 cup black beans

2 Tbsp. Halladay's Garlic Chipotle Seasoning

Combine all ingredients; let chill. Serve with corn chips.

SIMILAR RECIPES

Zesty Fiesta Cups

1 cup sour cream

1/4 cup mayo

1 Tbsp. Halladay's Zesty Fiesta or Garlic Chipotle Seasoning

1 cup shredded cheddar cheese, divided

1 cup black beans, rinsed and drained

Tostitos Scoops

Preheat oven to 350°F. Combine sour cream, mayo, and seasoning of choice. Fold in beans and ¾ cups of the shredded cheddar cheese. Put a heaping teaspoon of the dip mixture into a Tostitos Scoop chip; continue filling scoop chips until dip mixture is used up. Sprinkle the remaining cheese on top of each chip. Place on a cookie sheet and bake for about 10 to 12 minutes, or until hot and bubbly. Serve warm or at room temperature.

Mexican Salad

1 pint light or regular sour cream

1/2 cup mayo

1 Tbsp. Halladay's Roasted Red Pepper Seasoning

1 head romaine lettuce, chopped

2 chicken breasts, cooked and sliced

1/2 cup red onion, sliced

1/2 cup black olives, sliced

1/2 cup red kidney beans, cooked

1/2 cup corn, cooked

Combine sour cream, mayo and seasoning; toss with remaining ingredients.

Spicy Chipotle Corn Cheeseball

1 (8 oz.) bar cream cheese, softened

1 to 2 Tbsp. Halladay's Garlic Chipotle Seasoning

1 cup sharp cheddar cheese, shredded

1 cup corn (canned or frozen) thawed and well drained

3/4 cup fresh cilantro, chopped

Combine the first 4 ingredients and 2 tablespoons of cilantro. Form into a ball; chill for at least 2 hours. Roll in remaining cilantro before serving.

Chipotle Chorizo Bean Dip

8 oz. uncooked chorizo sausage, crumbled

1 onion, diced

1 (14.5 oz.) can diced tomatoes

1 (15 oz.) can black beans, drained and rinsed

1 Tbsp. Halladay's Garlic Chipotle Seasoning

1 (15 oz.) can pinto beans, drained and mashed

Monterey-Jack cheese, shredded

Preheat oven to 350˚F. Saute sausage and onions until cooked through. Add tomatoes, black beans and seasoning; set aside. Layer mashed beans in the bottom of an 8-inch cast iron skillet or casserole dish. Add a layer of tomato and bean mixture. Top with cheese. Bake until hot and bubbly, about 25 to 30 minutes.
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