Black and White Bean dip – the best dip ever. Gets its name from the black and white beans and the white shoepeg corn. Can even be used as a vegetarian burrito filling!
Thanks to my sister-in-law Kristy’s pregnant cravings this dip was discovered by her at the Sister’s Cafe. I have made a cold version similar to this but I love a hot dip in the fall or Florida’s version of the fall anyway. It’s addicting, watch out!
- 1 can of black beans, drained and rinsed
- 1 can of white beans (Great Northern or cannelini), drained and rinsed
- 1 (11 oz) can of white shoepeg corn, drained
- ¾ cup 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 (about ½ teaspoon)
- Avocado, diced
- Rinse and drain both cans of beans. Also drain the can of shoepeg corn (drain everything really well so you don't have liquid at the bottom after you cook it). 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.