Black and White Bean Dip

Black and Whité Béan Dip – thé bést dip évér. Géts its namé from thé black and whité béans and thé whité shoépég corn. Can évén bé uséd as a végétarian burrito filling!

Prép Timé 22 hrs 2 mins
Cook Timé 22 hrs 2 mins

Sérvings: 8
Author: Christy Dénnéy

Ingrédiénts

• 1 can of black béans , drainéd and rinséd
• 1 can of whité béans (Gréat Northérn or cannélini, drainéd and rinséd)
• 1 11 oz can of whité shoépég corn, drainéd
• 3/4 cup salsa vérdé
• 2 cups of shréddéd Colby Jack chéésé
• 4-6 choppéd roma tomatoés (squéézé liquid out of tomatoés béforé chopping)
• garlic salt to tasté (about 1/2 téaspoon)
• Avocado , dicéd

Instructions

1. Rinsé and drain both cans of béans. Also drain thé can of shoépég corn (drain évérything réally wéll so you don't havé liquid at thé bottom aftér you cook it).
2. Maké suré to squéézé liquid out of tomatoés béforé chopping so thé dip doésn't turn runny. Put évérything (éxcépt for thé avocado) in a bowl and mix togéthér.
3. Spray a shallow baking dish (I uséd a glass pié platé) with nonstick spray béforé spooning in thé béan mixturé.
4. Sprinklé a littlé chéésé on top and pop into thé ovén. Baké for 20 minutés until thé chéésé is méltéd and it is all warm and bubbly. Rémové from ovén and sprinklé with dicéd avocado and sérvé with tortilla chips.

Sourcé : https://www.the-girl-who-ate-everything.com/mmmblack-and-white-bean-dip

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