Black and White Bean Dip

Heather Miner

1 can of black beans

2 can of white beans (I use Great Northern beans)

1 can of corn

1 7oz jar of Herdez salsa Verde (Sometimes I use less so it's a thicker dip)

3-4 cups of shredded Monteray Jack cheese

1 can "Ro-Tel" tomatoes (diced tomatoes with green chilies)

garlic salt to taste (I used about 1/2 teaspoon)

Avocado-optional

Rinse and drain cans of beans. Also drain the can of corn and the tomatoes. Put everything (except for the avocado) in a bowl and mix together. Spray a shallow baking dish with nonstick spray before spooning in the bean mixture. Sprinkle some of the cheese on top and pop into the oven. Bake for 45 min. until the cheese is melted and it is all warm and bubbly. Remove from oven and sprinkle with diced avocado-optional and serve with tortilla chips.

{This has become quiet the family favorite. Both sides of the family request it, especially during football season!}