Black and White Bean Dip

Inspiration:
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.


Ingredients:

• 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
  

Instructions:

1. 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.
2. Bake for 20 minutes until the cheese is melted and the dip is heated through. Remove from the oven and top with cilantro.
3. Serve with tortilla chips.

Notes:
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