Black and White Bean Dip
submitted by Melanie~The Sisters Cafe
1 can of black beans-drained
1 can of white beans-drained
1 can of shoepeg corn-drained
1 7oz can of Herdez salsa verde
2 cups of shredded Colby Jack cheese
4-6 chopped roma tomatoes
garlic salt to taste
Preheat oven to 400. Put everything (except for the 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 and pop into the oven. Bake for 10-20 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—YUM!!
*I did not have any shoepeg corn, so I left it out–it is great either way!