This Black and White Bean Dip is a very easy and tasty dip for tortilla chips. It makes a great party appetizer, game night snack, or like today…a quick and yummy lunch after church. With two kinds of beans it is hearty and filling and the salsa verde gives it a fun zippy flavor! The original Black and White Bean Dip recipe does not call for the chopped avocado on top–but I had a ripe one just sitting there and thought it sounded good. It was a great addition, I am not sure why I have never thought to add it before!
We loved this dip and I think you will too!
PrintBlack and White Bean Dip
Ingredients
Scale
- 1 can of black beans-drained
- 1 can of white beans-drained
- 1 can of shoepeg corn-drained
- 1 7oz can of Herdez salsa verde
- 2 cups of shredded Colby Jack cheese
- 4–6 chopped roma tomatoes
- garlic salt to taste
- Avocado-optional
Instructions
- 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—YUM!!
Where do I find the Herdez salsa verde?
I think that would be awesome!!
How do you think it would turn out to sub pepperjack cheese for the colby jack?
Hi Kathy,
I do drain the cans of beans–I just fixed the recipe to reflect that. Thanks for pointing that out! Hope you enjoy this for your Bunko night!
Melanie
This looks so yummy! I think I might serve it the next time I have Bunko at my house. One question though – do you drain the cans of beans? Thanks :o)
Mandy–Sorry that I didn’t have the oven temperature listed. I fixed that now. I bake it at 400.
This looks fabulous, I just put it together and was wondering what temperature you bake it at? I’m going to try 350 but would love to hear what temp you recommend. Thanks!:)
I made this the other day and it was terrific! Jed and I both loved it. It was warm and the cheese made it creamy and delicious. SO GOOD! We couldn’t stop eating it.
Warning: The first time I tried this I found out the hard way that it doesn’t turn out if you prepare it and then refrigerate it before baking it. The cheese seems to soak up the tomato juice or something and doesn’t melt, and the ingredients don’t end up melding together in a warm and gooey dip like they are supposed to. 🙂
Melanie, I made this and it was a hit!! We could NOT stop eating it. I will be making this again and already I can’t wait!
OOHHH! This one looks really good!
Love, MOM
Double YUM! This recipe is a keeper, I’ll be trying it for sure!!
pickypalate