I have mentioned before that I have a real issue with dips. Then again, I have a real issue with food in general, but that’s neither here nor there. I don’t care if it is served hot or cold…there’s just something so enticing about a platter of fresh crisp veggies, crunchy chips, or soft bread encompassing some yummy, creamy, spicy, or melted dip. I mean come on, everything tastes better when dipped. Ask the nearest kid to you right now…they know what I am talking about.
With Labor Day approaching, many of you may be planning a big cookout at your house, debating over what to take to family potluck, or just something quick and easy to munch on while enjoying your day off from work. Why spend a ton of time in the kitchen on what truly is one of the last summer weekends?!?
Tex Mex Dip is so ridiculously easy, uses simple ingredients, tastes even better when made ahead, and can withstand a blazing hot sun out on a picnic table! It’s crisp, it’s clean, it’s refreshing, and absolutely delicious. Try it at your picnic this weekend!
Tex Mex Dip
- 1 Yellow or Orange Pepper diced
- 1 Green Pepper diced
- 2 15 oz cans Black Beans, drained and rinsed
- 10 oz Frozen Corn thawed and drained
- 1 cup BBQ Sauce
- 3/4 Cup Salsa
- 1 Tbsp sugar
- Dash Hot Sauce
- Combine all ingredients in bowl and chill before serving!