Ingredients
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1
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1
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1
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Directions
Salsa Corn Bean Dip, I made this up when looking for a filling recipe to serve with tortilla chips and scoops, and have to make double batches every time because everyone practically inhales it! I make it year-round, it’s good for picnics and any group gathering , Since I host several groups each month, I’m always willing to try new dips & spreads, &, like this one, I do fine those I’m happy to add to my finger food counter! This is A VERY NICE TASTING, EASY-TO-MAKE DIP! I did use the medium salsa (MY personal preference) & I also made half the batch as indicated & the other half topped with a bit of shredded colby jack cheese! Both were depleted at about the same rate, so Thanks for a very nice recipe! [Tagged, made & reviewed in All New Zaar Cookbooks Tag], I made this up when looking for a filling recipe to serve with tortilla chips and scoops, and have to make double batches every time because everyone practically inhales it! I make it year-round, it’s good for picnics and any group gathering
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Steps
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1
Done
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Drain the Corn and Black Beans, Rinse and Drain Off All Excess Water. Mix All Three Ingredients Thoroughly. Refrigerate Until Ready to Use. Allow at Least 3 Hours For the Flavors to Blend, Preferably Making This One Day Ahead. |
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2
Done
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Note: For a Spicier Mix, Use One Jar Medium Salsa and One Jar Hot Salsa. |
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3
Done
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Serve With Tortilla Chips. |
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4
Done
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"cooking" Time Is Just the Time It Takes For the Flavors to Blend. |
