You know that we love our dips, and we wanted to share one of our family's favorite: Deacon Dip. It's from You're Invited Back Cookbook, Raleigh's Favorite Recipes from Raleigh's Junior League. We've been making this recipe for years and even whipped it up for an appetizer on Father's Day. The recipe is so quick and easy and involves no cooking. And did we mention it's delicious -- slightly sweet but mostly savory?! We recommend serving with your favorite tortilla chips. Hope you enjoy it as much as we do!
Natalie & Ashley
2 tablespoons of balsamic vinegar
3 tablespoons vegetable oil
Sugar to taste
1 15-ounce can of black beans, drained and rinsed
1 15-ounce can of white corn, drained
1 10-ounce can of Rotel, partially drained
4 ounces of Feta cheese, crumbled
Mix the vinegar, oil, and a small amount of sugar in a small bowl. In a larger bowl, combine the beans, corn, Rotel, and cheese. Add the dressing and toss to coat well. Store in the fridge for at least 8 hours (or until chilled) and serve with tortilla chips. The flavors all come together, and it's so good! Enjoy!