Here’s a crowd pleasing dip that will have you two-stepping right out of the kitchen!

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Two-Step Mexican Dip

Course Appetizer

Cuisine Mexican

Servings 10

Calories 119kcal

Ingredients

• 3 Tbsp sugar
• 1/4 cup apple cider vinegar
• 1/4 cup vegetable oil
• 1 can 15 oz black beans drained and rinsed
• 1 can 15 oz shoepeg corn drained
• 3 scallions chopped
• 2 Tbsp cilantro minced
• 1/2 jalapeño pepper deseeded and minced
• 3 ounces feta cheese crumbled

Instructions

• Step One - Whisk the sugar, vinegar and oil in a large bowl. 
• Step Two - Add the black beans, corn, scallions, cilantro, jalapeño and cheese and mix well. Chill until serving time.

Notes

Serve with "scoop" style multi-grain tortilla chips.  Thanks, Jen Keatinge, for the recipe!

Another simple recipe from The Simple Celebration!  This appetizer goes together very quickly, can be made well ahead of your get-together, and looks and tastes great.

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Mexi-Corn Salsa Appetizer

Course Appetizer

Cuisine Mexican

Ingredients

• 5 ears fresh yellow corn or use frozen if fresh is unavailable
• 1 medium tomato diced
• 1 small jalapeño pepper seeded and minced
• 1 clove garlic crushed
• 1 4-ounce can green chiles undrained, chopped
• 1/4 cup sliced green onion
• 2 Tbsp olive oil
• 2 Tbsp white vinegar
• 1/2 tsp salt

Instructions

• Boil corn for 4 minutes, drain and cover with ice water.     
• Cut corn from cob and combine with remaining ingredients.
• Stir gently, cover and chill.
• Serve with "Scoops" corn chips.

Recipe courtesy of Evie from Cincinnati.