Black and White Bean Dip
User Reviews
5
2 reviews
Excellent
Black and White Bean Dip
Report
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Share:
Ingredients
- 1 can black beans
- 1 can White beans I used Great Northern beans
- 1 can shoepeg corn
- 1 (7-ounce) (7-ounce) can Herdez Salsa Verde
- 2 cups Colby jack cheese I used 1 cup monterey jack, 1 cup sharp cheddar, shredded
- 4-6 Roma tomato squeeze liquid out of tomatoes before chopping, chopped
- garlic salt I used about 1/2 teaspoon, to taste
- avocado optional
Instructions
- Preheat oven to 350 degrees F.
- Rinse and drain both cans of beans. Also drain the can of shoepeg corn. Make sure to squeeze liquid out of tomatoes before chopping so the dip doesn't turn runny. Put everything (except for the avocado) in a bowl and mix together.
- Spray a shallow baking dish (I used a glass pie plate) with nonstick spray before spooning in the bean mixture. Sprinkle a little cheese on top and pop into the oven.
- Bake for 20 minutes until the cheese is melted and it is all warm and bubbly. Remove from oven and sprinkle with diced avocado and serve with tortilla chips.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
