Tonight we had some good friends over for dinner and I made the famous “Benchiladas”.  I have had my eye on this recipe for a long time and I thought it would be the perfect appetizer to accompany this meal.  It was incredibly simple to throw together and it was delicious!  Everyone really enjoyed it.  I will definitely be making this again. 

Black and White Bean Dip


1 can black beans

1 can white beans

1 can of corn

7 oz. salsa verde

2 cups shredded co-jack cheese

4-6 chopped roma tomatoes

garlic salt to taste

avocado – optional



Preheat the oven to 350°.  Rinse and drain both cans of beans.  Drain the can of corn.  Squeeze the liquid out of tomatoes before chopping so the dip doesn’t turn runny.  Put all ingredients except avocado in a bowl and mix together.  Spray a shallow baking dish with nonstick spray before spooning in the bean mixture.  Sprinkle a little cheese on top.  Bake for 20 minutes until the cheese is melted and the dip is heated through.  Remove from the oven and top with diced avocado.  Serve with tortilla chips.

Source: adapted from My Kitchen Cafe