California Bean Dip Recipe - Allrecipes.com
California Bean Dip Recipe
  • READY IN 8+ hrs

California Bean Dip

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
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Directions

  1. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 8 hrs 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 12, 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!!!!

 
Most Helpful Critical Review
Jan 25, 2004

had no taste

 

104 Ratings

Dec 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!

 
Jan 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!

 
Mar 10, 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.

 
Feb 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!!!

 
Jul 29, 2003

We used fat free dressings and it turned out awesome!!! A very tasty guilt free treat!!!

 
May 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!

 

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Nutrition

  • Calories
  • 69 kcal
  • 3%
  • Carbohydrates
  • 5 g
  • 2%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 190 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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