Corn and Jalapeño Cannellini Bean Dip

Well, tomorrow is New Years Eve Part II (more commonly known as Super Bowl Sunday). To be completely honest, I’m not a big football fan. Who knows? If the Eagles eventually get to the Superbowl, I might be. But in the meantime, I’ll just watch the commercials 🙂

When I was young though, I loved the Superbowl for a different reason. You see, parents (particularly dads) hate having a bunch of whiny kids around during the Big Game. Their solution? Throw said kids (and lock?) them in the basement. Oh, and maybe throw down a hoagie for them to nibble on every so often. Looking back, this probably wan’t the best idea on their part. 15 hyped-up 6-12 year olds can cause A LOT of damage in a small amount of time. Not a year went by that someone didn’t shed tears or got injured. Then one unfortunate adult (I swear, they drew straws) would come downstairs and do damage control. After they left, the chaos would recommence.

Yup, childhood was awesome.

Sadly, those days are in the past. So this year, it’s commercials. In case you need something for the Big Game, here’s a very yummy and healthier-than-your- average bean dip. If you’re locking some kids in the basement this year, it might be a good idea to throw some down to them 😉


Corn and Jalapeño Cannellini Bean Dip 


2 (15oz) cans cannellini beans, rinsed and drained

1 and 1/2 cups grated provolone cheese (divided)

1/2 cup water

3 garlic cloves, chopped

1 tsp cumin

1/2 tsp garlic powder

1/2 tsp crushed red pepper flakes

1/4 + 1/8 tsp salt

pepper, to taste

1/3 cup frozen corn

jalapeño slices


Preheat the oven to 400 degrees and spray a 8×8 baking dish with cooking oil. Add the beans, 1 cup cheese, water, garlic cloves, cumin, garlic powder, red pepper flakes, salt, and pepper to the food processor and puree until smooth. Manually mix in corn. Pour and spread out mixture into baking dish. Top with 1/2 cup cheese. Bake in the oven for 15-18 minutes. Top with jalapeño slices.


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