Amazing Shrapnel Dip

Amazing Shrapnel Dip

Are there any recipes that have made you famous among your family and friends? Dishes you take places and get swarmed for the recipe?

Well, prepare to add another one to your “I’m a rockstar in the kitchen and I know it” collection.

My cousin Mark sent me this recipe telling me it’s made him famous and is now highly requested anytime food is present.

After that kind of stellar review, I figured I’d love it. But love is an understatement here.

Even after changing it up a bit (since I can’t leave recipes alone to save my life), Brian and I were so enamored with this snack/salad/appetizer that we ate it for lunch three days straight, the two of us hovering over the tupperware not even bothering to scoop some onto plates – just dipping, devouring, dipping, devouring while the kids looked on in a sort of shock-awe-disgust combination.

Even on day three, after the avocados had turned brown and mushy, we were still groveling over it. If that’s not love, I don’t know what is. (Although don’t be us: if you think you’ll have leftovers, wait and stir in fresh avocados when serving.)

The dip is a major explosion of color and taste and texture.

Sweet, juicy corn with crisp red pepper and onions, hearty beans and smooth avocado, all lightly coated in a flavorful, zesty dressing.

I could eat this every day of my life and be completely satisfied. It’s light and tasty and really addictive.

If you want to take it to the next level, try mixing in chopped, cooked shrimp. Oh my stars. A complete meal kept completely and zealously to myself.

Amazing Shrapnel Dip

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Amazing Shrapnel Dip

5 / 5 (3 Reviews)
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  • 1 can white beans, such as navy or Great Northern
  • 1 can black beans
  • 1 can corn (see note)
  • 1-2 avocados, diced
  • 1/4-1/2 cup red pepper, diced
  • 1-2 Roma tomatoes, diced
  • 2 tablespoons finely chopped red onion
  • 2-3 tablespoons finely chopped cilantro
  • 1/3 cup Italian dressing (see note), plus more if needed
  • Squeeze of fresh lime (about 1/2 tablespoon or so from half of a large lime)
  • Salt and pepper to taste
  • White, blue or yellow corn/tortilla chips for serving


  1. Drain the beans and corn together in a colander. Give them a quick rinse and let them drain really well so no extra liquid makes its way into the dip. You can use a salad spinner to get rid of excess liquid or lay them out on a double layer of paper towels and blot dry. Add them to a large bowl.
  2. Toss in the avocados, red pepper, tomatoes, red onion and cilantro. Mix. Pour the dressing over the top of the salad and using a large spoon or spatula, fold the ingredients and dressing together until everything is evenly coated.
  3. Squeeze the lime juice over the top. Gently mix. Add salt and pepper to taste. Serve immediately with chips. Store leftovers in the refrigerator. If making in advance, wait to chop and stir in the avocados until right before serving.


Note: Good quality canned corn is key here! I’ve found the Green Giant blend of white and yellow corn kernels are crisp and sweet and delicious. All canned corn is not created equal. The same goes with Italian dressing. I used Kraft Zesty, based on my cousin’s recommendation. It was tasty but ultimately, use a dressing you like to eat normally because the taste will come through. You can see by the ingredient list that the quantities are really adaptable based on your preferences. The key is to chop everything up in to small, bite-sized pieces so none of the ingredients overwhelm the others. Finally, if you want to take this dip to a other-worldly level, try adding cooked, chopped shrimp. Unreal.

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Recipe Source: adapted from my cousin, Mark W. (he’s famous for his shrapnel dip!)