Sunday, July 25, 2010

Black and White Bean DIp

This dip is pretty easy to make. The hardest thing is chopping a couple of tomatoes. It's yummy and it's very party friendly. You can add some peppers if you like it a little spicy.

Black and White Bean Dip

1 can of black beans
1 can of white beans (I used Great Northern beans)
1 can of corn
1 7oz can of (Herdez) salsa verde
2 cups of shredded Colby Jack cheese
4-6 chopped roma tomatoes (squeeze liquid out of tomatoes before chopping)
garlic salt to taste (I used about 1/2 teaspoon)
Avocado (optional, didn't use)

Rinse and drain both cans of beans. Also drain the can of 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 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.
Source: My Kitchen Cafe

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