Black and White Bean Dip

from melskitchencafe.com

1 can of black beans

1 can of white beans (I used Great Northern beans)

1 can of shoepeg corn

1 7oz can of Herdez salsa verde

2 cups of shredded Colby Jack cheese (I used 1 cup monterey jack, 1 cup sharp cheddar)

4-6 chopped roma tomatoes (squeeze liquid out of tomatoes before chopping)

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

Avocado-optional

Rinse and drain both cans of beans. Also drain the can of shoepeg corn. Make sure to squeeze liquid out of tomatoes before chopping so the dip doesn’t turn runny. Put everything (except for the avocado) in a bowl and mix together. Spray a shallow baking dish (I used a glass pie plate) with nonstick spray before spooning in the bean mixture. Sprinkle a little cheese on top and pop into the oven. Bake for 20 minutes until the cheese is melted and it is all warm and bubbly. Remove from oven and sprinkle with diced avocado and serve with tortilla chips.