Tasty – Black Bean and Sweet Corn Guacamole Dip

Black Bean and Sweet Corn Guacamole Dip

Looking for something healthy and flavorful to take with you to your next BBQ? Look no further because this dip is good enough to please a crowd, yet still good for you! Serve with multi-grain chips, wheat crackers or with veggies.

Black Bean and Sweet Corn Guacamole Dip

Ingredients:

1 vine-ripened tomato, seeded and chopped

1/2 cup crumbled Cotija cheese (could use feta or even shredded Monterey Jack)

For the Black Bean Dip:

1-15oz can seasoned black beans, drained (OR 1 can black beans, drained and rinsed)

1/4 cup chopped onion or shallot

1/2 jalapeno, seeded and chopped

1 garlic clove, chopped

2 Tablespoons chopped cilantro

juice of 1/2 lime

1/4 teaspoon cumin

salt and pepper

For the Sweet Corn Guacamole:

2 ripe avocados

juice of 1/2 lime

1 garlic clove, microplaned or minced

salt and pepper

3/4 cup frozen sweet corn, thawed (I like Bird's Eye brand frozen sweet corn when out of season)

2 Tablespoons chopped cilantro

Directions:

Combine ingredients for the black bean dip in a food processor the process until smooth, scraping down sides as needed. Taste and add more salt and pepper if necessary. Smooth into the bottom of a 9″ pie pan then place into the refrigerator while making Sweet Corn Guacamole.

Add avocados, lime juice, garlic, salt, and pepper to a large bowl then mash until smooth. Taste and add more salt and pepper if necessary. Fold in thawed sweet corn and cilantro then smooth on top of the black bean dip.

Sprinkle on chopped tomatoes and crumbled Cotija cheese then serve with tortilla chips and crudite.

Courtesy of IowaGirlEats.com