Better then Cafe Rio: Bean,Veggie and Lime Dip

This bean dip is oh my gosh amazing! I found the original recipe off of another food blog, but decided I would experiment a little with it by adding a little more or a little less. I believe I finally discovered how to make a mixture that resembles Cafe Rio, but taste even better because it doesn't have the salty flavor but more lime and and salsa verde flavoring. With this recipe, I decided to divide it in half by making one cold salsa and the other a baked bean dip. Check out the ingrediants!

Better Then Cafe Rio Bean Dip

1 can white beans
1 can black beans
1 small can of corn
7-8 Roma tomatoes
1/8 c. finally chopped scallions
1/4 c. finely chopped green pepper
1/4 c. finely chopped red onion
1/2. cup finely chopped cilantro
1/2 to 1 whole Jalepeno Pepper chopped
8 oz of Herdez Green Salsa Verde or use half of a bottle of a 16 oz.
1 lime cut in half
2 c. shredded sharp cheese or mozzerilla cheese or 1 c. of each

Preheat oven to 350. Drain and rinse beans and corn and combine. Chop finely the tomatoes. Combine scallions, green pepper, red onion, cilantro and jalepeno pepper together in food processor. Add chopped tomatoes to food processor mixture and beans and corn. Mix well. Next, add the cheese but reserve about 1/2. to add to top. Add the salsa verde and lime juice (as much as your want) mix well. Place a sheet of foil in a cassorale pan and spray. Place the mixture on foil and top with the remaining cheese. Bake for about 15 min. or until cheese is melted. Serve with chips and add more lime juice if you like.
Source: Taken from online food blog, changed, more ingrediants added.