Black and White Bean Dip
If you’re looking for a vibrant, crowd-pleasing appetizer that is as delicious as it is easy to prepare, look no further than this Black and White Bean Dip. Perfect for game nights, potlucks, or simply enjoying with your family, this dip combines the hearty flavors of black beans and white beans with the zing of salsa verde, fresh tomatoes, and gooey Colby Jack cheese. With just a few simple ingredients, you can whip up a dish that’s not only satisfying but also visually stunning. Let’s dive into this delightful recipe that will have everyone coming back for seconds!
Why You’ll Keep Making It
This Black and White Bean Dip is the ultimate party companion. It’s quick to assemble, requires minimal cooking, and is packed with protein and flavor. The combination of black and white beans creates a beautiful contrast, while the salsa verde adds a refreshing kick. Plus, the creamy Colby Jack cheese pulls it all together, making each bite irresistible. Whether you’re serving it with tortilla chips, veggie sticks, or just enjoying it straight from the bowl, this dip is sure to be a hit. Easy to customize and full of vibrant colors, it’s a dip that will always keep you coming back for more.
What You’ll Need
- 1 can of black beans, drained and rinsed
- 1 can of white beans (Great Northern or cannellini), drained and rinsed
- 1 (11 oz) can of white shoepeg corn, drained
- 3/4 cup salsa verde
- 2 cups of shredded Colby Jack cheese
- 4-6 chopped Roma tomatoes (squeeze liquid out before chopping)
- Garlic salt to taste (about 1/2 teaspoon)
- Avocado, diced
Hardware & Gadgets
- Mixing bowl – to combine all your ingredients.
- Spatula – for mixing and spreading the dip.
- Measuring cups – to get the right quantities of ingredients.
- Can opener – for those canned ingredients.
- Knife and cutting board – for chopping your tomatoes and avocado.
Black and White Bean Dip Made Stepwise
Step 1: Prepare Your Ingredients
Start by draining and rinsing the black beans and white beans. This step is crucial to remove excess salt and preservatives. Drain the shoepeg corn as well. Next, chop the Roma tomatoes and make sure to squeeze out the excess liquid to avoid a watery dip.
Step 2: Mix the Beans and Corn
In a large mixing bowl, combine the drained black beans, white beans, and white shoepeg corn. Gently stir to mix these ingredients together, making sure not to mash the beans too much.
Step 3: Add Salsa Verde
Pour in the salsa verde and mix well until all the beans and corn are coated. The salsa verde will infuse the beans with a tangy flavor that complements the dish perfectly.
Step 4: Incorporate the Cheese
Add the shredded Colby Jack cheese to the bowl and gently fold it into the bean mixture. This cheese will melt beautifully when baked, creating a creamy texture.
Step 5: Fold in the Tomatoes and Seasoning
Now, carefully fold in the chopped Roma tomatoes. Sprinkle in the garlic salt, adjusting the seasoning to your taste. This is where you can really customize the flavor to your liking!
Step 6: Bake the Dip
Transfer the mixture into a baking dish and spread it evenly. Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the cheese is bubbly and slightly golden.
Step 7: Garnish and Serve
Once out of the oven, let it cool for a few minutes. Top with diced avocado for a fresh touch. Serve warm with tortilla chips or fresh veggies, and enjoy the delightful flavors of your Black and White Bean Dip!
Ingredient Flex Options
- Cheese: Feel free to substitute with Monterey Jack or cheddar cheese if you prefer.
- Beans: You can use any type of white beans, such as navy or cannellini, based on your preference.
- Salsa: If salsa verde isn’t available, try a traditional salsa or pico de gallo for a different flavor profile.
- Spice it up: Add diced jalapeños or a dash of cayenne pepper for some heat.
What Not to Do
- Don’t skip draining the beans and corn, as excess liquid can make the dip runny.
- Avoid overmixing the beans; you want to keep some texture.
- Don’t bake at too high a temperature, as it can burn the cheese before the dip is heated through.
- Don’t forget to squeeze out the tomato juice; this step prevents a soggy dip.
Best Ways to Store
Leftover Black and White Bean Dip can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it back in the oven at 350°F (175°C) until warmed through. You can also microwave it in short bursts, stirring in between to ensure even heating. If you want to prepare it ahead of time, you can assemble the dip and store it unbaked in the fridge, then bake it just before serving.
Reader Questions
Can I make this dip in advance?
Absolutely! You can prepare the dip a day in advance and store it in the refrigerator. Just bake it when you’re ready to serve for the best texture and flavor.
What can I serve with this dip?
This dip pairs perfectly with tortilla chips, pita chips, or fresh veggies like carrot sticks and cucumber slices. It’s also delicious spread on toast or used as a filling for wraps.
Can I freeze the Black and White Bean Dip?
Yes, you can freeze the dip! Just make sure to store it in an airtight container. When you’re ready to enjoy it, thaw it in the refrigerator overnight and reheat in the oven.
Is there a way to make this dip without cheese?
Definitely! You can omit the cheese for a dairy-free version and still enjoy a flavorful dip. Consider adding nutritional yeast for a cheesy flavor without the dairy.
Make It Tonight
There you have it! This Black and White Bean Dip is perfect for any gathering or simply a cozy night at home. With its beautiful presentation and delicious flavors, it’s sure to impress your friends and family. So grab your ingredients and get ready to delight your taste buds! Whether you’re enjoying it as a snack, an appetizer, or a party dish, this dip will quickly become a staple in your recipe repertoire. Happy dipping!
Black and White Bean Dip
Ingredients
Equipment
Method
- Start by draining and rinsing the black beans and white beans. This step is crucial to remove excess salt and preservatives. Drain the shoepeg corn as well. Next, chop the Roma tomatoes and make sure to squeeze out the excess liquid to avoid a watery dip.
- In a large mixing bowl, combine the drained black beans, white beans, and white shoepeg corn. Gently stir to mix these ingredients together, making sure not to mash the beans too much.
- Pour in the salsa verde and mix well until all the beans and corn are coated. The salsa verde will infuse the beans with a tangy flavor that complements the dish perfectly.
- Add the shredded Colby Jack cheese to the bowl and gently fold it into the bean mixture. This cheese will melt beautifully when baked, creating a creamy texture.
- Now, carefully fold in the chopped Roma tomatoes. Sprinkle in the garlic salt, adjusting the seasoning to your taste. This is where you can really customize the flavor to your liking!
- Transfer the mixture into a baking dish and spread it evenly. Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the cheese is bubbly and slightly golden.
- Once out of the oven, let it cool for a few minutes. Top with diced avocado for a fresh touch. Serve warm with tortilla chips or fresh veggies, and enjoy the delightful flavors of your Black and White Bean Dip!
Notes
- Feel free to substitute cheese with Monterey Jack or cheddar for variety.
- Use any type of white beans, like navy or cannellini, based on your preference.
- Try different salsas like traditional salsa or pico de gallo for a unique twist.
- Add diced jalapeños or a dash of cayenne pepper for extra heat.
