Directions:

Preheat the oven to 350°. Rinse and drain both cans of beans. Drain the can of corn. Squeeze the liquid out of tomatoes before chopping so the dip doesn’t turn runny. Put all ingredients except avocado in a bowl and mix together. Spray a shallow baking dish with nonstick spray before spooning in the bean mixture. Sprinkle a little cheese on top. Bake for 20 minutes until the cheese is melted and the dip is heated through. Remove from the oven and top with diced avocado. Serve with tortilla chips.

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Source: Annie's Eats

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Tags: dip party bean cheese mexican salsa verde tomatos