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Homemade Black and White Bean Dip photo

Black and White Bean Dip

This Black and White Bean Dip is SO EASY! A delightful blend of beans and corn, perfect for any gathering or snack!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dip:
  • 1 can black beans drained and rinsed
  • 1 can white beans (Great Northern or cannellini) drained and rinsed
  • 1 can white shoepeg corn drained
  • 3/4 cup salsa verde
  • 2 cups shredded Colby Jack cheese
  • 4-6 Roma tomatoes chopped, squeeze liquid out before chopping
  • 1/2 teaspoon garlic salt to taste
  • 1 Avocado diced

Equipment

  • Mixing bowl
  • Spoon
  • Knife
  • Cutting board
  • Measuring cups
  • Serving dish

Method
 

Directions:
  1. Start by draining and rinsing the black beans and white beans thoroughly. This will help remove excess sodium and enhance the flavor of your dip. Drain the white shoepeg corn as well.
  2. In a large mixing bowl, combine the black beans, white beans, and white shoepeg corn.
  3. Pour in the salsa verde and mix everything together. This adds a zesty kick and moisture to the dip.
  4. Next, fold in the shredded Colby Jack cheese, ensuring it is evenly distributed throughout the mixture.
  5. Now it’s time to add the chopped Roma tomatoes. Make sure you've squeezed out the liquid beforehand to prevent the dip from becoming too watery.
  6. Sprinkle in the garlic salt, adjusting to your taste preferences. Mix well until all ingredients are combined.
  7. For the best flavor, let the dip chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. When ready to serve, top with diced avocado for a fresh finishing touch.

Notes

  • Feel free to add fresh cilantro for a burst of flavor.
  • For a spicy kick, incorporate chopped jalapeños.
  • This dip can be made in advance and stored in the fridge for up to three days.