Layered Southwestern Avocado Dip made with a smooth avocado mixture, black beans, sweet corn and tomatoes.

Southwestern Avocado Dip at Diethood Southwestern Avocado Dip

pinit fg en rect gray 20 Southwestern Avocado Dip

HI, PAL! Happy Sunday!! Hope you are all having a fantastic weekend!

This was our “date-night” weekend, so the hubby and I hit our beautiful city of Chicago and partied like we were 25 again!

Except the fact that we’re not 25, and all the 25-year olds stayed up waaaay later than midnight. We were crying for hangover-food after our 2 drinks. While every other 20-something continued onto the next club, he and I hit up the good ol’ hot dog stand at Weiner’s Circle. Best.DOGS.EVER!

Can I tell you something else that’s real??

Southwest Dip at Diethood Southwestern Avocado Dip

The real thing is that you can give me just a hint of an excuse to make a dip of sorts, and I’m totally, 100-percently on the dip-making job. I am a dip-lovah!

On a side note:
Now dip baby dip, come on let’s dip baby dip baby
Dip baby just dip, baby dip baby dip
Just Dip, Cotton Candy sweet and low
let me see that tootsie roll….

icon biggrin Southwestern Avocado Dip

So, I found some mushy avocados in the veggie tray and I couldn’t be more excited. For reals. The avo needed like 3 fork-whips and it was ready to be spread on a piece of toast – it was THAT mushy. I moved onto the next avocado – the one that wasn’t as ripe – and made this Southwestern Avocado Dip. OH.MY.GOODNESS!! SO GOOD!

Avocado Dip at Diethood Southwestern Avocado Dip

Another real confession? I spooned it into my mouth, sans chips. I looked like a caveman. A barbaric scene, to say the least.

This dip is smooth, yet coarse. Silky, yet chunky. And because I can’t get enough, I’m making it again for Cinco de Mayo!

ENJOY!

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Southwestern Avocado Dip
 
Prep time
Total time
 
Layered Southwestern Avocado Dip made with a smooth avocado mixture, black beans, sweet corn and tomatoes.
Serves: Serves 4 to 6
Ingredients
  • 1 ripe avocado, peeled and pit removed
  • 1 cup light sour cream
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon ground chili powder
  • salt and fresh ground pepper, to taste
  • 2 tablespoons lime juice
  • 1 can (15-ounces) black beans, rinsed
  • 1 cup sweet corn kernels
  • 1 tomato, diced
  • chopped parsley or cilantro, for garnish
  • Tortilla Chips
Instructions
  1. Combine avocado, sour cream, cumin, chili powder, salt, pepper and lime juice in a blender; blend until smooth. Taste for seasoning and adjust accordingly.
  2. In a small mixing bowl, mix together black beans, sweet corn kernels, and chopped tomato.
  3. In a serving bowl, layer ⅓ of the black beans mixture; top with ⅓ of the avocado mixture.
  4. Continue to layer, finishing with black beans mixture on top.
  5. Garnish with parsley or cilantro.
  6. Place in refrigerator for 15 to 30 minutes, or until chilled.
  7. Serve with tortilla chips.
Notes
RECIPE SOURCE: DIETHOOD
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11 Comments on this article. Feel free to join this conversation.

  1. Valerie May 5, 2014 at 5:37 PM - Reply

    Ah, guess who has an unopened box of Triscuits just waiting for a dip!! :D

  2. Laura (Tutti Dolci) May 4, 2014 at 7:06 PM - Reply

    Girl I could eat this entire dip myself, love!

  3. Emily @ Life on Food May 4, 2014 at 6:25 PM - Reply

    Dips are my weakness. I am all sorts of caveman around them.

  4. Norma | Allspice and Nutmeg May 4, 2014 at 12:47 PM - Reply

    This is my kind of dip. Just give me a bag of tostitos!

  5. Anna @ Crunchy Creamy Sweet May 4, 2014 at 12:05 PM - Reply

    Yes, please! The whole bowl! And don’t even ask me to share! :)

  6. How to Philosophize with Cake May 4, 2014 at 11:24 AM - Reply

    Mmmm that sounds awesome! Avocado is just the perfect dipping ingredient. I can just imagine this with a thick layer of sriracha… :)

  7. Tina @ Tina's Chic Corner May 4, 2014 at 8:22 AM - Reply

    Haha…now I have that song in my head! This dip looks super delicious. :)

  8. Laura Dembowski May 4, 2014 at 7:31 AM - Reply

    Avocado dips are my favorite thing! I’m with you – I’ll eat it with a spoon, chips, whatever. As long as it’s in my tummy :)

  9. Matt Robinson May 4, 2014 at 12:29 AM - Reply

    Without a doubt I would eat this like a caveman too, that is really funny. This looks so good and you’re right, perfect for Cinco de Mayo. This and a couple margs. Or more than a couple. Thanks!

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