A simple baked black bean dip to spice up your next get together. This corn and bean dip has classic tex mex flavors plus salty, creamy feta.
Preheat your oven to 400°F and set out a 9x13 oven safe casserole dish. To the casserole dish add the diced tomatoes, minced garlic, minced jalapeno, the rinsed black beans, and 1 cup corn. Gently stir to combine.
Add the cumin, red pepper flakes, salt, and black pepper. Stir the seasoning into the corn and black bean mixture.
Using a spoon or spatula, create a hole in the center of the corn and bean mixture in the casserole dish. Place the 8 oz block of feta into the center of the tray, adjusting the corn and bean mixture to surround the edges of the block of cheese.
Bake in the preheated oven for 40-45 minutes, until the feta begins to brown around the edges and the tomatoes have broken down.
While still warm, break the block of feta open with a spoon or silicone spatula and stir the melted feta cheese into the corn and black bean mixture. Sprinkle the lemon zest over the top of the corn, black bean, and feta dip. Garnish with cilantro leaves and a squeeze of lemon juice, and serve warm with your favorite tortilla or corn chips. Enjoy!