Corn and Avocado Dip recipe

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Ingredients

1 cup frozen corn kernels, thawed
2 teaspoons vegetable oil
2 large avocados, peeled and pitted
1 tomato, finely chopped
3 tablespoons fresh lime juice
2 tablespoons finely chopped onions
2 cloves garlic, minced
2 teaspoons chopped pickled jalapeno peppers
½ teaspoon salt
¼ teaspoon ground cumin

Nutrition Info

149 calories
carbohydrate: 12.1 g
cholesterol: : -
fat: 11.8 g
fiber: 5.6 g
protein: 2.3 g
saturatedFat: 1.7 g
servingSize: -
sodium: 164.2 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Combine corn and oil in a shallow pan.

  2. Bake in the preheated oven, stirring once or twice, until lightly browned, 8 to 10 minutes. Cool.

  3. Mash 1 avocado and coarsely chop the remaining one.

  4. Combine corn, mashed avocado, chopped avocado, tomato, lime juice, onions, garlic, jalapeno peppers, salt, and cumin in a bowl, cover and chill for 24 hours.

Recipe Yield

8 servings

Recipe Note

Light and tasty party dip recipe that will surely be a crowd pleaser. Serve with yellow or blue corn chips.

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