I hosted a bridal shower this weekend and served this dip (recipe found here.) Unfortunately, I forgot to take a picture until the dip was almost gone...this was all I could scrape out of the bowl. I will definitely be making this one again...in fact, I think I'll make it again tomorrow.
Amazing Shrapnel Dip
- 1 can white beans, such as navy or Great Northern
- 1 can black beans
- 1 can corn - good quality is key (I used white shoepeg corn.)
- 1-2 avocados, diced
- 1/4-1/2 cup red pepper, diced
- 1-2 Roma tomatoes, diced
- 2 tablespoons finely chopped red onion
- 2-3 tablespoons finely chopped cilantro
- 1/3 cup Italian dressing, plus more if needed (I used a packet of Kraft Zesty Italian, made according to packet directions.)
- Squeeze of fresh lime (about 1/2 tablespoon or so from half of a large lime)
- Salt and pepper to taste
- White, blue or yellow corn/tortilla chips for serving
- Drain the beans and corn together in a colander. Give them a quick rinse and let them drain really well so no extra liquid makes its way into the dip. Add them to a large bowl.
- Toss in the avocados, red pepper, tomatoes, red onion and cilantro. Mix. Pour the dressing over the top of the salad and using a large spoon or spatula, fold the ingredients and dressing together until everything is evenly coated.
- Squeeze the lime juice over the top. Gently mix. Add salt and pepper to taste. Serve immediately with chips. Store leftovers in the refrigerator. If making in advance, wait to chop and stir in the avocados until right before serving.
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