In case you *need* an excuse to have a little PaRtY in your kitchen tonight! This dip is pretty darn tasty, simple to make, and a total crowd pleaser!
Our Mexican Bean Dip is a QUICK recipe, that REALLY delivers on flavor, thanks to the mixture of dark and light beans, combined with just the right amount of seasonings and spices!
EVERYONE will ask for your recipe!
If you LOVE a good Corn Chip (occasionally) like we do, THESE ones are the BEST ????
They are made by a company called Jackson’s Honest (I find them at Whole Foods, or Trader Joe’s… but they SHOULD be available everywhere!)
Only ingredients: organic corn, organic coconut oil, sea salt. That’s it! ????
How do they taste?
Seriously, amazing!!! Quite possibly the BEST corn chips ever! ???????????????? My kids LOVE these with homemade pico, salsa, and guacamole so much!
I feel so much better about these chips!
Have you tried them?
- 1 (15.5-oz.) can black beans, drained and rinsed
- 1 (15.5-oz.) can cannellini or pinto beans, drained and rinsed
- 1/2 cup plain Greek yogurt
- 2 or 3 cloves fresh garlic, minced
- 1/2 tsp. chili powder
- 1 tsp. ground cumin
- juice of 1/2 fresh lime
- 1/2 cup crumbled queso fresco
- tiny pinch of sea salt
- 2 roma tomatoes, chopped
- 1 jalapeño, sliced
- 1 small avocado, diced
- 1/2 red onion, diced
- 1/4 cup crumbled queso fresco
- freshly chopped cilantro
- chopped green onions
- Tortilla corn chips, for serving