Dive into these summer dip recipes

Grab your bag of chips! These summer dip recipes will have you coming back for seconds and maybe even thirds. Megan Myrdal with Northarvest Bean Growers Association showed us three healthy, easy and cheap dip recipes that will become your favorite for cookouts, picnics or snack ideas.

Black Bean Salsa
Total Time: 10 minutes
Servings: 4

1 can (15 oz) Black Beans, rinsed and drained*
1 can (8 oz) shoepeg corn, drained
1 can (14.5 oz) diced tomatoes (basil, garlic, oregano flavored)
1 can (10 oz) Ro-tel diced tomatoes
8 oz Italian dressing
1 medium onion, chopped
1 medium jalapeno, chopped

Mix all ingredients together and refrigerate for at least 1 1/2 hours. Serve with tortilla chips.

Sriracha Dip
Total Time: 10 minutes
Servings: 12

1 can (16 oz) Cannellini Beans, drained and rinsed
1/2 to 1 cup water, depending on desired texture - more for creamier
2 Tbsp olive oil
2 Tbsp lemon juice
1/4 cup tahini
1 each whole garlic clove
1/2 tsp salt
1/8 tsp cumin
2 Tbsp Sriracha sauce

Add ½ cup of water and remaining ingredients into the bowl of a food processor.
Puree ingredients for 1-2 minutes or until creamy, adding water as needed for desired dip consistency.
Note: For a smoother, creamier dip try BUSH''s® Cannellini Beans instead of Garbanzo Beans.

Guacamole with Pinto Bean
Total Time: 10 minutes
Servings: 6

2 avocados, very ripe
½ cup pinto beans, drained and rinsed
1/3 cup red onion, diced
1 tablespoons jalapeno, serrano, or poblano chili peppers, diced
¼ cup tomatoes, diced
1 teaspoon cilantro, chopped
1-2 tablespoons freshly squeezed lime juice
¼ teaspoon kosher salt
pinch of freshly cracked black pepper

Pit and scoop the avocados. Using a potato masher or a fork, mash them in a small bowl.
Mash the pinto beans and add to the avocados.
Mix in the onions, chili peppers, tomatoes, and cilantro.
Season with lime juice, salt, and pepper.