![corn-and-black-bean-dip4](https://cookingmaniac.com/wp-content/uploads/2016/10/corn-and-black-bean-dip4.jpg)
![corn-and-black-bean-dip1](https://cookingmaniac.com/wp-content/uploads/2016/10/corn-and-black-bean-dip1.jpg)
![corn-and-black-bean-dip2](https://cookingmaniac.com/wp-content/uploads/2016/10/corn-and-black-bean-dip2.jpg)
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![ingredients](https://cookingmaniac.com/wp-content/uploads/2016/10/ingredients.jpg)
![corn-and-black-bean-dip5](https://cookingmaniac.com/wp-content/uploads/2016/10/corn-and-black-bean-dip5.jpg)
Ingredients
- 1 Can Corn Drained
- 1 Can Black bean Drained and rinsed
- 1 Jalapeno Chopped
- 8 oz Cream cheese Shoftened
- 4 oz Medium salsa
- 2 Tablespoon Cilantro Chopped
- 3 Cloves Garlic Minced
- 1 Small Onion Chopped
- 1/4 cup Greek yogurt or Sour cream
- 2 teaspoon Taco Seasoning (Old El Paso)
- 4 oz Extra sharp cheddar cheese shredded
Instructions
- Preheat the oven to 350 degrees.In a large bowl combined 10 ingredients and combine together. Place the mixture in a oven safe dish. Cover with shredded cheese and bake for 20 to 25 minutes, until bubbly and golden. Remove from the oven and allow 5 minutes to cool down. Turn off the oven and place the smashed taco shells on a baking sheet, place in the oven. Allow 5 minutes. Serve warm with smashed chips.