A simple, healthy dip to spice up your next get together. This corn, black bean, and feta dip has all of the classic tex mex flavors you look for, with the addition of salty, creamy feta to bind it all together.
Preheat your oven to 400°F
Chop the 2 roma tomatoes into a ½ inch dice.
Mince the jalapeno and 1 clove of garlic.
Zest the lemon and set aside.
Rinse the black beans in a colander or sieve.
In a 9x13 oven safe dish, add the diced tomatoes, minced garlic, minced jalapeno, the rinsed black beans, and 1 cup corn. Gently stir to combine.
Add 1 teaspoon cumin, a pinch of red pepper flakes (a large pinch if you want it a little spicier), ½ teaspoon salt, and ½ teaspoon of 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, if desired, and serve warm with your favorite tortilla or corn chips. Enjoy!