Stephanie’s Tex-Mex Dip
AuthorHeatherLeighCategoryAppetizerDifficultyBeginnerIf you're all thumbs in the kitchen, this is a bright & tasty dish to keep your guests happy until your dinner reservation!
1 (15 oz) can Bush’s black beans (rinsed and drained)
1 (15.5 oz) can white shoepeg corn (drained)
1 bunch scallions trimmed and sliced
1 red bell pepper diced
1 cup pico de gallo
2 cups Mexican style shredded cheese
1 1/2 cups of Pace medium salsa
2TB light olive oil
1
Layer each ingredient In a deep dish, hopefully glass (so you can see all the pretty layers)
2
Drizzle with olive oil after last layer and salt to taste
3
Serve with Fritos!
Ingredients
1 (15 oz) can Bush’s black beans (rinsed and drained)
1 (15.5 oz) can white shoepeg corn (drained)
1 bunch scallions trimmed and sliced
1 red bell pepper diced
1 cup pico de gallo
2 cups Mexican style shredded cheese
1 1/2 cups of Pace medium salsa
2TB light olive oil
Directions
1
Layer each ingredient In a deep dish, hopefully glass (so you can see all the pretty layers)
2
Drizzle with olive oil after last layer and salt to taste
3
Serve with Fritos!
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