Amazing Shrapnel Dip
User Reviews
4.9
Amazing Shrapnel Dip
Description
This dip features three types of beans—white, black, and corn—rinsed and well-drained to avoid excess liquid. They are combined with diced avocados, red bell peppers, Roma tomatoes, red onion, and fresh cilantro, tossed together with Italian dressing and freshly squeezed lime juice. The dressing coats the ingredients, adding acidity and seasoning, while the lime juice brightens the flavors. Salt and pepper adjust the taste as needed.
The texture varies between soft beans and creamy avocado alongside firm vegetables, creating a satisfying mouthfeel. The dip is served immediately with corn or tortilla chips and can be refrigerated. To prevent avocado browning when preparing ahead of time, add avocado just before serving.
The recipe's ingredient amounts are adaptable based on preference, emphasizing the uniform small dice to keep each bite balanced. The dip can be modified by adding chopped cooked shrimp for additional protein.
Ingredients
- 1 (15-ounce) (15-ounce) can White beans such as navy or Great Northern (can also used black-eyed peas)
- 1 (15-ounce) (15-ounce) can black beans
- 1 (11-ounce) (11-ounce) can corn
- 1 to 2 to 2 avocado diced (leave these out and add in right before serving if making this in advance
- 1 medium red bell pepper diced (about 1/2 cup)
- 1 to 2 to 2 Roma tomato diced
- 2 tablespoons onion red, finely chopped
- 2 to 3 to 3 tablespoons cilantro plus more to taste, if desired, finely chopped
- ⅓ cup Italian dressing
- lime about 1/2 tablespoon or so from half of a large lime, squeeze of fresh
- salt to taste
- black pepper to taste
- white blue or yellow corn/tortilla chips for serving
Instructions
- Drain the beans and corn together in a colander. Give them a quick rinse and let them drain really well so no extra liquid makes its way into the dip. You can use a salad spinner to get rid of excess liquid or lay them out on a double layer of paper towels and blot dry. Add them to a serving bowl.
- Toss in the avocados, red pepper, tomatoes, red onion and cilantro. Mix. Pour the dressing over the top of the salad and using a large spoon or spatula, fold the ingredients and dressing together until everything is evenly coated.
- Squeeze the lime juice over the top. Gently mix. Add salt and pepper to taste. Serve immediately with chips. Store leftovers in the refrigerator. If making in advance, wait to chop and stir in the avocados until right before serving.
Notes
- Drain and rinse canned beans and corn thoroughly; remove excess liquid using a salad spinner or paper towels to keep the dip from becoming watery.
- If making ahead, add diced avocados just before serving to maintain their color and texture.
- Use a flavorful Italian dressing to complement the vegetables and beans; homemade or store-bought options work well.
- Chop all ingredients into bite-sized pieces for even texture and balanced flavor in each spoonful.
- Consider adding cooked, chopped shrimp to add protein and enhance the dip.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings as an appetizer
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 239kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 104mg | 4% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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