My brother's girlfriend made this dip for our Christmas gathering. I think we all turned up our noses at the way it looked and the thought of the beans. I am the one who will try anything that is different. After the first bite I was ranting and raving over it. It disappeared quickly! Serve with corn chips.

Recipe Summary

prep:
15 mins
additional:
8 hrs
total:
8 hrs 15 mins
Servings:
32
Yield:
4 cups
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, thoroughly mix white corn, black beans, Italian-style salad dressing, ranch-style salad dressing, onion, hot pepper sauce, cilantro, chili powder and ground black pepper. Chill in the refrigerator 8 hours, or overnight, before serving.

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Nutrition Facts

69 calories; protein 0.7g 1% DV; carbohydrates 5g 2% DV; fat 5.1g 8% DV; cholesterol 2mg 1% DV; sodium 190.1mg 8% DV. Full Nutrition

Reviews (96)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/13/2003
This dip was a huge hit at my last tailgate party. Everyone wanted the recipe! I added diced red pepper and black eyed peas and also used red onion instead of white. Very easy and quick to prepare. Thanks!!!! Read More
(31)

Most helpful critical review

Rating: 1 stars
01/25/2004
had no taste Read More
(6)
116 Ratings
  • 5 star values: 80
  • 4 star values: 22
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
06/13/2003
This dip was a huge hit at my last tailgate party. Everyone wanted the recipe! I added diced red pepper and black eyed peas and also used red onion instead of white. Very easy and quick to prepare. Thanks!!!! Read More
(31)
Rating: 5 stars
12/16/2007
I make this recipe all the time and no one ever gets tired of it! The first time I made it it was too runny. So I reduced the italian dressing to 1/4 cup and the ranch to 1/2 cup. Turned out perfect! Highly recommended! Read More
(28)
Rating: 5 stars
01/25/2004
This is a very good recipe it's unusual and definitely a winner! I did alter the recipe a little and took the advice of some other reviewers and added a touch of sour cream - definitely gave it alot of body and fullness to the flavor. I used Kens' lite ranch which was really good and not as heavy tasting as the regular ranch. I added some taco hot sauce some green peppers canned mexicorn some cheese and I also used a zesty italian dressing for a kick. Additionally I used some cajun seasoning for a bit of warmth and alot of seasonings. It was very funky tasting and it is now on my husbands list of favorite dips....oh and try eating this with ritz crackers - I think it's better than tortilla chips! Read More
(18)
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Rating: 5 stars
03/11/2003
As far as cold and quick dips go this is one of the best! I first made it for a Christmas party (and I think corn chips are the perfect thing to serve this with by the way) and had several people ask me for the recipe and even more gush about it the next day. This is nothing fancy but for a potluck or picnic or casual gathering it's my new staple. Easy and delicious. Read More
(15)
Rating: 5 stars
07/29/2003
We used fat free dressings and it turned out awesome!!! A very tasty guilt free treat!!! Read More
(12)
Rating: 5 stars
02/17/2005
I served this with corn chips as part of my "Super Bowl Spread" and the guys devoured every last corn kernel!! The only alterations I followed were to use a package of frozen Baby white corn mixed w/some frozen yellow corn instead of canned (thawed in the micro of course) as well as to add some chopped green and red bell peppers. I left the concoction in the fridge overnight so the taste medley could be perfected and it was excellent!!! Read More
(12)
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Rating: 5 stars
05/21/2006
I have made this twice now for social gatherings - one backyard bar-b-que and 1 famly get-together. It was literally the first thing gone. It is a MUST that you make it the night before or at least let it sit in the fridge for 8 hours. It makes all the difference. I also have added an avacado both times and think that that really adds to the flavor. I also add a couple of spoonfuls of sour cream like someone else suggested some diced pickled jalepenos and cut back just a little on the dressings. Last time I served it with Red hot roasted pita chips (pitas cut into wedges sprinkled with spicy spices and toasted in the oven). Can't count the number of people that have asked for this recipe - it's a keeper! Read More
(11)
Rating: 5 stars
12/07/2003
This is fabulous and oh so tasty. My guests were apprehensive when just looking at the dip but after a few bites they were addicted (and I was too). This can be eaten as a salad too. In fact I found myself sneaking bites right out of the bowl. I used Ken's light Olive Oil Vinagrette (very yummy dressing) and Kraft light ranch dressing. I'm making this for a luncheon tomorrow can't wait to try it again! Read More
(11)
Rating: 5 stars
01/25/2004
This was excellent! With all this flavor (and lowfat). Do not let the way it looks fool you. Your guests will be asking you for this recipe:) Read More
(8)
Rating: 1 stars
01/25/2004
had no taste Read More
(6)