We made a super easy chip dip using our black bean and lime soup and adding corn, chopped tomatoes, green onion, cumin and paprika! Garnish with mixed greens, lime juice and red pepper flakes and you got a winning dip.

Our gluten free and vegan black bean and lime soup is made with cilantro, chili, and fresh spices. This is going to be the base of this dip recipe, so start by preparing the soup according to instructions.

Then, heat corn, tomatoes and green onion in a pan with paprika, cumin, salt and pepper. Combine everything together and garnish with red pepper flakes and mixed greens.

Serve with your favorite chips, veggies, or add to a burrito bowl!

If you made this dip and are pleased with how yours turned out, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!

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Vegan Black Bean Dip

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We made a super easy chip dip using our black bean and lime soup and adding corn, chopped tomatoes, green onion, cumin and paprika! Garnish with mixed green mix, lime juice and red pepper flakes and you got a winner.

Ingredients

• 1 Dr. McDougall's Black Bean and Lime Soup Cup

• 1/3 cup corn
• 1/3 cup tomatoes, chopped
• 1/3 cup green onion, chopped
• 1 tbsp ground cumin
• 1 tbsp ground paprika
• red chili flakes (optional)
• mixed greens
• salt
• black pepper

Directions

1. Prepare soup cup using package instructions.

2. In medium saucepan, heat corn, tomatoes and green onion.

3. Add paprika, cumin, salt and pepper and mix on medium heat for 5-7 minutes.

4. Remove and add to black bean soup in bowl.

5. Let cool for thickness, then mix well.

6. Garnish with red pepper flakes and mixed greens.

7. Pair with favorite chip - enjoy!