Black and White Bean Dip

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1 can Black beans
  • 4 Roma tomatoes
  • 1 (11 oz can Shoepeg corn, white
  • 1 can White beans

• Condiments

  • 3/4 cup Salsa verde

• Baking & Spices

  • 1/2 to taste tsp Garlic salt

• Dairy

  • 2 cups Colby jack cheese

Found on the-girl-who-ate-everything.com

Ingredients

• 1 can of black beans, drained and rinsed
• 1 can of white beans (Great Northern or cannelini), drained and rinsed
• 1 (11 oz) can of white shoepeg corn, drained
• ¾ cup salsa verde
• 2 cups of shredded Colby Jack cheese
• 4-6 chopped roma tomatoes (squeeze liquid out of tomatoes before chopping)
• garlic salt to taste (about ½ teaspoon)
• Avocado, diced

Directions

• Rinse and drain both cans of beans. Also drain the can of shoepeg corn (drain everything really well so you dont have liquid at the bottom after you cook it). Make sure to squeeze liquid out of tomatoes before chopping so the dip doesnt turn runny. Put everything (except for the avocado) in a bowl and mix together. Spray a shallow baking dish (I used a glass pie plate) with nonstick spray before spooning in the bean mixture. Sprinkle a little 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.