Zesty Black Bean, Corn, and Pepper Dip with Citrus Sour Cream

mexican chips

I whipped up this appetizer in about 30 minutes and it was pretty great. I sautéed 1/2 an onion with sweet red, yellow and orange peppers in a jalapeno infused olive oil. When the veggies were tender, I added half a bag of Trader Joe’s Fire Roasted Corn. After the veggies were cooked, I tossed in the beans and put the dip mixture in the fridge to cool.

To make the citrus sour cream, I zested a lime and squeezed 1/2 of the lime into about a cup of sour cream.

When the bean, corn and pepper mix has cooled, I drizzled some cilantro balsamic into the mixture and added salt to taste. Scoop small amounts of dip into the chips. It’s easiest to use Scoops chips, but taste-wise they are crap (in my opinion). If I had more time, I would have cooked some wonton wrappers in mini cupcake/muffin tin and used those. Food for thought.

Top with a drizzle of citrus sour cream. Enjoy!