Are you ready for some football?!?!? We wanted to have some dip while watching Brett Favre make his regular-season debut with the Jets. Sigh, we miss having you as a Packer, Favre.
I adapted this recipe from Annie's Eats, originally from My Kitchen Café. Check out Annie's blog-- it's one of my favorites.
1 can black beans
1 can white beans
1 cup frozen corn kernels
7 oz. hot salsa (I recommend Habañero Lime)
2 cups shredded co-jack cheese
1 cup chopped tomatoes
garlic salt to taste
cilantro to garnish
- Preheat the oven to 350°. Rinse and drain both cans of beans. Squeeze the liquid out of tomatoes before chopping so the dip doesn’t turn runny. Put all ingredients except cilantro in a bowl and mix together. Grease a shallow baking dish 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 cilantro.
- Serve with tortilla chips.
We decided to try this dip and compare it to the bean dip that Tim rated an 11/10. Tim's brother had tried both and said we should give it a shot. My brother-in-law and his girlfriend recommended their additions and substitutions: adding in a can of diced green chilies and substituting pepperjack cheese. I think that would taste delicious! We had co-jack cheese on hand and very spicy salsa, so we tried that instead.
Tim's Rating: 8.5/10 ("I think I prefer hot bean dip to be made with refried beans, but this was still good.")
Liz's Rating: 8.5/10