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5.0 from 3 votes

Black and White Bean Dip

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8 cups
Course: Appetizer
Cuisine: American

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 shredded Colby jack cheese (I used 1 cup monterey jack, 1 cup sharp cheddar)
  • 4-6 chopped roma tomatoes squeeze liquid out of tomatoes before chopping
  • Garlic salt to taste I used about 1/2 teaspoon
  • avocado optional

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.