Avocado Dip
This Southwestern avocado dip layers creamy avocado crema with a zesty mix of black beans, sweet corn, and tomatoes. Make it in 25 minutes and tuck in with your favorite tortilla chips.
Servings: 6 servings
Ingredients
- 2 ripe avocados peeled and pit removed
- 1 cup sour cream or plain yogurt
- ¼ teaspoon ground cumin or to taste
- ⅛ to ¼ teaspoon chili powder or to taste
- ⅛ teaspoon garlic powder or to taste
- salt and freshly ground black pepper to taste
- 2 tablespoons lime juice
- 15 ounces canned 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, garlic powder, salt, pepper, and lime juice in a blender; blend until smooth. If it's too thick, add more sour cream and lime juice to thin it out. 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
Calories: 186kcal | Carbohydrates: 14g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 84mg | Potassium: 492mg | Fiber: 5g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 11.8mg | Calcium: 64mg | Iron: 0.6mg
