Easy Black Bean Corn Feta Dip

This will literally be the easiest yummiest black bean corn feta dip you’ve ever made! Mix the ingredients together and, optionally, chill for at least half an hour before scooping up your dip with some chips. Divine!

Why you’ll love it

• It’s incredibly easy to make (even my kids can make it).
• It’s suitable for vegetarians.
• It can be customized to be egg and dairy-free (suitable for vegans).
• All the ingredients are easy to find.
• While this is great as a dip, it’s also amazing in tacos or burritos.
• It gets tastier the longer it sits so it’s perfect to make ahead.

And if you’re here because you love sweetcorn, I highly suggest trying this three-minute masala corn recipe.

Ingredients and substitutions

Check out the image below to see what you’ll need to make this dip, and see my notes on any substitutions that can be made just after the photo.

Black beans: you can use canned black beans or beans that you have cooked from scratch. While black beans are the ideal beans for this dip if you need to you can substitute them with black-eyed peas, pinto beans, or soybeans.

Feta: Any type of feta will do but full-fat is best. If you can’t get any feta, you can substitute with crumbled goat cheese (remove the rind), queso fresco, or soft cotija. Vegans can use high-quality vegan feta cheese like Violife.

Salt and sugar: You will absolutely need to use both of these to balance the flavors perfectly. I recommend sticking closely to the amounts I use and then adjusting to taste.

Mayonnaise: Use high-quality mayonnaise. Vegans or those who are allergic to eggs can use vegan mayonnaise (I love Hellman’s).

Sweetcorn: You can use freshly boiled and sliced off nibs, canned, or frozen corn (just defrost first).

Garlic: Don’t omit this unless you hate garlic! If needed you can substitute with a quarter teaspoon of ground garlic but try not to as it doesn’t taste the same.

Lemon juice: If you don’t have lemon juice you can substitute it with fresh lime juice instead. Don’t use concentrate.

Onion: Use any type of onion you like, I use a regular brown onion but red onion would probably look prettier.

Cilantro: If you don’t have fresh cilantro or don’t like it, just omit this. Parsley or other herbs are not great substitutes in this recipe so I don’t recommend using them.

Vinegar: Use any mild vinegar like apple cider vinegar, red or white wine vinegar

Detailed ingredient measurements can be found by scrolling down to the recipe card.

How to make it

Making this dip couldn’t be easier. Just grab all your ingredients and throw them in a bowl, mix them together, cover, and set it aside in the fridge to chill for at least half an hour.

Equipment notes

You’ll just need:

• A chopping board
• A sharp knife
• A mixing bowl
• A large spoon for mixing
• Plastic wrap or a cover for the bowl

Expert tips

• If you’re using canned black beans you’ll be needing two 15-ounce cans. This will yield about 18oz or 510 grams of drained black beans.
• Don’t bother roasting your corn, I tested the recipe both with and without and there was no noticeable difference.
• Make sure your onion is finely chopped.

Recipe FAQs

More delicious dips

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