Amazing Shrapnel Dip
The recipe Amazing Shrapnel Dip can be made in approximately 45 minutes. This recipe serves 6 and costs $1.04 per serving. One serving contains 408 calories, 14g of protein, and 15g of fat. This recipe from Mels Kitchen Café requires red onion, lime, italian dressing, and canned white beans. 174 people have made this recipe and would make it again. It works well as a reasonably priced hor d'oeuvre. It can be enjoyed any time, but it is especially good for The Super Bowl. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a good spoonacular score of 77%. Similar recipes include Amazing Nacho Dip for a Crowd, Amazing Spinach Artichoke Crab Dip, and Amazing Guacamole.
Servings: 6
Ingredients:
1-2 avocados, diced
1 can black beans
1 can corn (see note above)
1 can white beans, such as navy or Great Northern
2-3 tablespoons finely chopped cilantro
White, blue or yellow corn/tortilla chips for serving
1/3 cup Italian dressing (see note above), plus more if needed
tablespoon of fresh lime (about 1/2 tablespoon or so from half of a large lime)
2 tablespoons finely chopped red onion
1/4-1/2 cup red pepper, diced
1-2 Roma tomatoes, diced
Salt and pepper to taste
Equipment:
salad spinner
paper towels
colander
bowl
spatula
Cooking instruction summary:
Drain the beans and corn together in a colander. Give them a quick rinse and let them drain really well so no extra liquid makes its way into the dip. You can use a salad spinner to get rid of excess liquid or lay them out on a double layer of paper towels and blot dry. Add them to a large bowl. 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 or spatula, fold the ingredients and dressing together until everything is evenly coated. Squeeze the lime juice over the top. Gently mix. Add salt and pepper to taste. Serve immediately with chips. Store leftovers in the refrigerator. If making in advance, wait to chop and stir in the avocados until right before serving.
Step by step:
1. Drain the beans and corn together in a colander. Give them a quick rinse and let them drain really well so no extra liquid makes its way into the dip. You can use a salad spinner to get rid of excess liquid or lay them out on a double layer of paper towels and blot dry.
2. Add them to a large bowl. Toss in the avocados, red pepper, tomatoes, red onion and cilantro.
3. Mix.
4. Pour the dressing over the top of the salad and using a large spoon or spatula, fold the ingredients and dressing together until everything is evenly coated. Squeeze the lime juice over the top. Gently mix.
5. Add salt and pepper to taste.
6. Serve immediately with chips. Store leftovers in the refrigerator. If making in advance, wait to chop and stir in the avocados until right before serving.
Nutrition Information:
covered percent of daily need
