Black and White Bean Dip
My Kitchen Café recipe
Makes 20 Servings
1 can of black beans, drained
1 can of white beans, drained
1 can of shoepeg corn, drained
½ cup Herdez salsa verde
2 cups of shredded cheddar cheese, divided
15 grape tomatoes, quartered (squeeze liquid out of tomatoes after chopping)
garlic salt to taste (I used about 1/2 teaspoon)
Preheat oven to 400. 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 1.5 cups of cheese and everything else in a bowl and mix together. Spray a baking dish with nonstick spray before spooning in the bean mixture. Sprinkle the remaining 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.
Nutritional Information (without chips): 80 calories, 10 carbs, 3 fat grams and 5 protein grams.
Review: I thought this was excellent! Very different with all of the beans but super flavorful in the green salsa. The garlic salt definitely added a little something extra, and it bubbled up quick. This tasted good after it got cold, too, and it was good the next day. It makes LOTS of food –next time I may use a more shallow pan or pie dish so it’s not as deep.
5 comments:
Love this idea. Perfect party appetizer!
That would be a great thing to bring to a party! I love that it has so few ingredients!
Thanks you guys! It really did make a ton - and it was very thick and beany so if you like thin dips stay away for sure! :)
Glad you liked this dish - I love how you post the nutritional information on your recipes. So helpful (although sometimes it's painful to look at exactly I'm eating!).
Loved it! haha I know, it can be SO painful. Can't wait to make many more of your recipes!!
Post a Comment