Happy Monday! I hope you all had an exciting, football-filled weekend like I did! I attended the MSU vs Oregon football game on Saturday. Not only did the Spartans pull out a victory (GO GREEN!), but I had a great time tailgating and celebrating with friends and family!
Along with tailgating comes yummy food, drinks, and getting excited for the upcoming game. I’m always looking for new recipes to try and came across a delicious chip dip because someone was serving it at their party. It is always a good sign when everyone is surrounding and devouring one specific dish, and I loved it myself. My mom and I have made it a few times now, and every time it is completely gone and numerous people have asked for the recipe. Bonus that it is packed with veggies and beans so you don’t feel super guilty eating it. I hope you all enjoy it as much as everyone at the tailgate did! Beware it is highly addicting!
Veggie and Bean Chip Dip
- 1 15.25 oz can corn
- 1 15 oz black beans (rinsed and drained)
- 1 small red onion chopped
- 2 tomatoes chopped
- 2 avocados diced
- 1/4 cup olive oil
- 1/4 cup vinegar
- 1 packet good seasons dressing mix
- Place corn, beans, and chopped veggies in a medium bowl.
- Mix oil, vinegar, and seasoning packet.
- Add liquid dressing to veggie and bean mix.
I intended on taking a picture of the dip at the tailgate, but the fun and craziness got the best of me, oops! When my mom, and I make it, we dice the avocado smaller than what’s shown in the above picture.
– M –