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creamy corn jalapeno bean dip in a skillet
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Creamy Corn and Jalapeno Bean Dip

 I am seriously obsessed with this creamy corn and jalapeno bean dip. It’s creamy, cheesy, and provides a bit of a kick from the pickled jalapeños. 
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Mexican-Inspired
Diet: Vegan
Servings: 4 servings
Calories: 297kcal
Author: Deborah Murphy

Ingredients

  • 10.5 oz silken tofu
  • 1/2 cup vegetable broth
  • 1/4 cup nutritional yeast
  • 2 cloves garlic
  • 1 green onion, sliced
  • 1 1/2 cups corn (fresh or thawed frozen)
  • 1 (15 oz) can white beans, drained and rinsed
  • 1/3 cup pickled jalapeno
  • 1 cup shredded vegan cheddar

Instructions

  • Add the tofu, vegetable both, nutritional yeast, garlic, and salt to a blender and puree until smooth.
  • To a skillet over medium heat, add the olive oil, green onion, and corn. Saute for 3-4 minutes or until warmed up. 
  • Add the tofu puree, beans, jalapeno, and cheddar. Saute for 4-5 minutes, just long enough to melt the cheese. 
  • Remove from the heat and top with more corn, jalapeno, cilantro and a sprinkle of Tajin. Scoop with tortilla chips! 

Notes

I liked making this with white beans, but you can substitute with black beans, pinto beans, or another bean you have on hand. 

Nutrition

Serving: 1serving | Calories: 297kcal | Carbohydrates: 41g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 478mg | Potassium: 719mg | Fiber: 8g | Sugar: 4g | Vitamin A: 345IU | Vitamin C: 5mg | Calcium: 111mg | Iron: 4mg