IMG_2002Love, love, love this dip for summer (and spring, winter, and fall).    It makes a beautiful presentation with the variety of colors, but more than that, it’s a mouthwatering explosion of tastiness.  Great with tortillas.  Makes a great appetizer.  Try adding some cooked shrimp for an even bigger bang!

Shrapnel Dip
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  1. 1 can white beans, such as navy or Great Northern
  2. 1 can black beans
  3. 1 can corn (see note above)
  4. 1-2 avocados, diced
  5. 1/4-1/2 cup red pepper, diced
  6. 1-2 Roma tomatoes, diced
  7. 2 tablespoons finely chopped red onion
  8. 2-3 tablespoons finely chopped cilantro
  9. 1/3 cup Italian dressing, plus more if needed
  10. Squeeze of fresh lime (about 1/2 tablespoon or so from half of a large lime)
  11. Salt and pepper to taste
  12. White, blue or yellow corn/tortilla chips for serving
  1. Drain the beans and corn together in a colander. Rinse and let them drain really well so no extra liquid makes its way into the dip. Lay them out on paper towels and blot dry. Add to a large bowl.
  2. Toss in the avocados, red pepper, tomatoes, red onion and cilantro. Mix. Pour the dressing over the top of the salad and using a large spoon, fold the ingredients and dressing together until everything is evenly coated.
  3. Squeeze the lime juice over the top. Gently mix. Add salt and pepper to taste. Serve immediately with chips.
  1. If making in advance, wait to chop and stir in the avocados until right before serving.
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