Ingredients
Equipment
Method
Instructions
- Begin by draining and rinsing both cans of beans. This removes excess sodium and any canning liquid that can affect the flavor. Next, drain the white shoepeg corn and set it aside.
- Take your Roma tomatoes and slice them in half. Squeeze the liquid out to avoid making the dip too watery. Then, chop them into small pieces and set aside.
- In a large mixing bowl, combine the black beans, white beans, white shoepeg corn, salsa verde, and chopped tomatoes. Mix gently to ensure the ingredients are well incorporated without mashing the beans.
- Add the shredded Colby Jack cheese to the mixture, along with the garlic salt. Stir everything together until the cheese is evenly distributed throughout the dip.
- If you prefer a warm dip, transfer the mixture to a baking dish and bake at 350°F (175°C) for about 15-20 minutes, or until the cheese is melted and bubbly.
- Once the dip is ready, remove it from the oven (if baked) and top it off with diced avocado. Serve it warm or at room temperature with tortilla chips, fresh vegetables, or your favorite dippers.
Notes
- For a vegan option, substitute dairy-free cheese or use nutritional yeast.
- Add diced jalapeños for extra heat if desired.
- Store leftovers in an airtight container in the refrigerator for up to three days.