Thursday, October 8, 2009

Black and White Bean Dip

Recipe From: The Sister's Cafe
1 can of black beans (drained and rinsed)
1 can of Great Northern beans (drained and rinsed)
1 can of shoepeg corn (drained)
1 7oz can of Herdez salsa verde
2 cups of shredded Colby Jack cheese
4-6 roma tomatoes (squeeze out juice, chop)
garlic salt to taste
Avocado (diced)

Preheat oven to 400. 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 10-20 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.

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