Reviewed: Aug. 24, 2009

I have been making this recipe for a few years. I like to bring it to the "dish to pass" events, watch people overlook it and then once I talk someone into tasting it...it disappears and everyone wants the recipe. I confess, I call it the "Ugly Bean Dip" because it is not so attractive, but the taste - MMMM! I use plain can corn not the mexican, and be sure to make ahead of time to let the flavors come out. Be careful, it can get too soupy. Thank you for this recipe!

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lizlovescake

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Reviewed: Jul. 20, 2009

I made this dip for a cookout over the weekend and everyone enjoyed it. I did use only 1/4 cup of Italian and 1/2 cup of Ranch dressing per other reviewers, but I think next time I will use the amount stated in the recipe. I used mexicorn and subbed a can of pinto beans for one can of black beans. Next time I will also use more cilantro, as I think this herb is what gives this type of dish it's flavor. Also, I think it is better to make the day before. Will make again.

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Cora

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Reviewed: Jul. 8, 2009

I found this recipe a couple years ago, each time I make it, everyone loves it. Fresh cilantro makes this dish. I usually halve the recipe and it makes enough for a smaller gathering. Leftovers taste even better the next day.

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sperakis

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Reviewed: Jul. 5, 2008

My Sister-In-Law made this for our July 4th cookout, it is wonderful! I will definately make this one myself.

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Twin45

Cooking Level: Expert

Home Town: Owasso, Oklahoma, USA

Living In: Sand Springs, Oklahoma, USA

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Reviewed: Nov. 11, 2007

This is really good served with tortilla chips, especially the "scoops" kind! The only thing I might change next time would be to cut back on the dressing a little bit... I used light italian and light ranch and it was still great!

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AUtiger86

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Reviewed: Oct. 11, 2007

Made this tonight for a housewarming party on Saturday, only it's next Saturday! Now my husband and I will have to eat it all. Very tasty!

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Sep. 25, 2007

I made this for a potluck at work and it was completely gone before the end of the day!

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mitchellb5

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Reviewed: May 14, 2007

Made this dip for our girls camping trip this past weekend. It was gone the first night! I followed the recipe exactly with the only exception being I used 15 oz. cans of corn (couldn't find 11 oz).Everybody loved it. Thanks for the great dip!

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MOMINATION

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Reviewed: May 1, 2007

HUGE hit at our party. Think I may tweak the dressing a bit in the future...

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stylistmama

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jan. 30, 2007

Every time I fix this dip, I am asked for the recipe. It's easy and delicious. This has become a much-requested standard at every cocktail buffet.

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suzi

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Reviewed: Oct. 21, 2006

I made this for a party, it wasn't a hit:( I thought it was ok, but probably will not make again.

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kate

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2006

Really good!

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Brandy Lee

Cooking Level: Intermediate

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Reviewed: Aug. 11, 2006

This is too bland for our taste and just ok. Not nearly as good as the Avocado Salsa recipe, also on this site, which has similar ingredients.

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BEEDUBYA

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Reviewed: Aug. 9, 2006

This is a great recipe! I will definitely make it again. The chili powder gives it a nice kick. Next time I will use a little less ranch and a little more italian for a different flavor.

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melissaneu

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Reviewed: Jul. 19, 2006

Every time I make this dip, everyone asks me for the recipe. I hate cilantro, so I leave that out, and I usually omit the onion as well. The first time I made it, I expected the ranch/italian combination to taste a bit strange, but it turned out amazing! It's also good if you put in some different kinds of beans like kidney or garbanzo. I sometimes add celery as well to give it a crunch since I don't use onions.

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TDCROFT

Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA

Living In: Cary, North Carolina, USA

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Reviewed: Jul. 15, 2006

Made this for a summer BBQ and it was great! We like things spicy so I doubled the hot sauce and chili powder. It was a little ruuny, so I think next time I'll do a little less dressing and add a little lime juice.

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Mrs. M.

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 7, 2006

I gave this to a friend for a potluck and it was excellent. Highly recommend!

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LPRECORD

Home Town: Calgary, Alberta, Canada

Living In: Etna, California, USA

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Reviewed: May 22, 2006

Awsome! Never lasts long. When I make it for social events, my family gets mad if I don't make a batch for home. The cilantro really gives it that "je ne sais quoi." I can't count the number of people who have asked me for this recipe.

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FREEFLT

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Reviewed: 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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