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Homemade Black and White Bean Dip photo

Black and White Bean Dip

This Black and White Bean Dip is a must-try! It's creamy, cheesy, and packed with flavor, perfect for any gathering or cozy night in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • Avocado (diced, for topping)

Equipment

  • Mixing Bowl
  • Baking Dish
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C). This will ensure your dip is bubbling and warm when it’s time to serve.
  2. In a large mixing bowl, combine the drained black beans, white beans, and white shoepeg corn. Add the salsa verde and 1.5 cups of shredded Colby Jack cheese, along with the chopped Roma tomatoes and garlic salt. Stir until well combined.
  3. Pour the mixture into your prepared baking dish, spreading it evenly. Top with the remaining Colby Jack cheese.
  4. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
  5. Once out of the oven, let it cool slightly before garnishing with diced avocado. Serve warm with tortilla chips, pita, or fresh veggies.

Notes

  • Draining and rinsing the beans helps reduce sodium content and improves flavor.
  • Choosing fresh Roma tomatoes enhances the dip's texture and taste.
  • Letting the dip rest for a few minutes after baking helps the flavors meld together.