This is the last of the recipes from my Cookie Exchange I wanted to share with you. It's a quick and easy dip that would be perfect for any type of party or as an appetizer for a Mexican themed meal. I've had this recipe on file for quite some time now but not sure why I've waited so long to make it. I'll definitely be making this again!
Black and White Bean Dip
1-15 oz. can black beans
1-15 oz. can white kidney beans
1 cup frozen corn
7 oz. salsa verde
2 cups shredded co-jack cheese
4 chopped roma tomatoes
1 garlic clove, minced
Preheat oven to 350. Rinse and drain both cans of beans. Squeeze liquid out of tomatoes before chopping so dip doesn't turn runny. Put all ingredients except avacado in a bowl and mix together. Spray a 8x8 inch baking dish with nonstick cooking spray before spooning in the bean mixture. Sprinkle with cheese. Bake for 20 minutes until cheese is melted and dip is heated through. Remove from oven and top with diced avocado. Serve with tortilla chips.
Here's a better view of the dip
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