This post may contain affiliate links. Please read our disclosure policy.
Layered Southwestern Avocado Dip made with a smooth avocado mixture, black beans, sweet corn and tomatoes.
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??
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….
😀
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!
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. Hope you will, too!
ENJOY!
Pin this now to find it later
Pin It
Avocado Dip
Ingredients
- 2 ripe avocados, peeled and pit removed
- 1 cup light sour cream
- 1/8 teaspoon ground cumin
- 1/8 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, for serving
Instructions
- Blend the base. Combine avocados, sour cream, cumin, chili powder, salt, pepper, and lime juice in a blender; blend until smooth. If it's too thick, add more sour cream. Taste for seasonings and adjust accordingly.
- Combine the mix-ins. In a small mixing bowl, mix the black beans, sweet corn kernels, and chopped tomato.
- Layer the dip. In a serving bowl, layer 1/3 of the corn and beans mixture; top with 1/3 of the avocado mixture. Continue to layer, finishing with the bean mixture on top.
- Chill and then serve. Garnish with parsley or cilantro. Place in refrigerator for 15 to 30 minutes, or until chilled. Serve with tortilla chips.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
where’s the recipe
Hi!
It’s there now… it was hiding behind a code :-/ Very sorry about that, but thanks so much for bringing it to my attention! xo
thank you – it’s similar to a Texas Caviar I make – will try yours