Corn and black bean dips are popular now. It’s nice to see a dip where you can recognize the vegetables; meaning they’re not covered with cheese or a rich sauce.
Suzanne Helm Edwards, originally from New Roads and now living in Cincinnati, served this recipe for Corn, Black Beans & Feta Dip, at an art show recently, and now my grandchildren make it all the time. Corn and black beans are mixed with feta, onion, oil and cider vinegar; that’s it.
The chip served with the dip has to be cupped to hold the corn and beans and Edwards served it with Fritos Scoops.
I served half of it with Scoops as an appetizer and the rest I served over lettuce for a salad the next day.