The Best Dip Ever!

SAMSUNG CSC

Does this qualify as a Bean Dip?

That’s what I call it! The first time I had this was when I was working as a CSR for medical equipment and my manager brought it in on Friday. Let’s just say I have been hooked ever since..I have the recipe memorized…it’s my go to recipe for parties..and it does make a fantastic Vegetarian Quesadillas for dinner.

I have paired this bean dip with crackers, but so far my favorite is Frito Scoops! So yummy!

What You Need: 

1 Can of White Cannellini Beans

1 Can of Red Kidney Beans

1 Can of White Kidney Beans

2 Cans of Black Beans

1 Bag of Frozen Corn

1 Bunch of Cilantro

1 Whole Jalapeño (I only use half..pitted)

2 TBSP. of Red Wine Vinegar (to taste)

2 TBSP. Oil (optional; add it before serving)

Salt & Pepper (to taste)

What To do:

  1. Rinse all your beans in water. The easiest way is to put the beans in a strainer in your sink. Let them sit while you prepare all your other ingredients.
  2. Rough chop all your Cilantro
  3. Mince up your Jalapeño, make sure to take out the innards (such as the white part the membrane..BE CAREFUL: it’s the hottest part of the Jalapeño and the seeds).
  4. Once everything is cut up, put all your beans in a fun bowl, add your bag of Corn, Jalapeño, and Cilantro. Mix well.
  5. Add your Red Wine Vinegar (to taste)
  6. Some Salt & Pepper (to taste)
  7. Before you serve it, you can add some oil. Or leave it out, it’s totally optional.

 

I love this bean dip! It’s awesome, and it keeps in the fridge really well for a few days.

If you make this, let me know what you think! I hope everyone has a fantastic weekend!!

 

 

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