My sister-in-law is famous for this dip. She makes it for almost all our family get-togethers and we all love it. My office had a tailgating/chili cook-off during lunch yesterday and this dip was my contribution. It’s kind of the perfect thing for a day like tomorrow… you know that big game that’s happening tomorrow? Don’t hold it against me that I’m not going to be watching because I’m not much of a football fan. Sorry. Just thank my sister-in-law for this recipe because it’s very addictive.
California Bean Dip
- 1 (11 oz.) can of Sweet Yellow and White Corn, drained
- 1 (15 oz.) can of black beans, rinsed and drained
- 1/4 cup of Lite Italian-Style dressing
- 1/2 cup of Lite Ranch-style dressing
- 1/4 of a Vidalia onion (or other sweet onion)
- 1/2 tsp. Tabasco sauce
- 1 tsp. chopped fresh cilantro (1/2 tsp of dry)
- 1/2 tsp. chili powder
- 1/4 tsp. ground black pepper
In a medium bowl, mix all ingredients together. Chill in refrigerator for 8 hours or overnight before serving.
Serve with tortilla chips.
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Yum that looks good and great close up photo. Stop by and say hi, http://saltpepperbrilliant.wordpress.com/
Thanks for visiting Christina!
What a fresh and fabulous dip 🙂
Thanks Tes!
The recipe sounded really good until I saw the ingredients. I’m not into salad dressing. Still, all the other ingredients sound good.
Hmm. And what if I were to substitute picante sauce for the salad dressing, I wonder…
This dip has all the right ingredients for me! No wonder why this is a hit! You have a beautiful collection of recipes here!
Thanks for visiting Katerina! Hope that you stop in again sometime.