Description
A creamy, zesty, and fresh avocado dip with black beans, sweet corn, and tomatoes, layered with a flavorful avocado crema. Perfect as a dip or taco topping.
Ingredients
- 2 ripe avocados, peeled and pitted
- 1 cup sour cream (or plain yogurt)
- ¼ tsp ground cumin (or to taste)
- ⅛ to ¼ tsp chili powder (to taste)
- ⅛ tsp garlic powder (or to taste)
- Salt & freshly ground black pepper, to taste
- 2 tbsp lime juice
- 15 oz 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: In a blender or food processor, combine avocados, sour cream, cumin, chili powder, garlic powder, salt & pepper, and lime juice. Blend until smooth. If the mixture is too thick, add more sour cream or lime juice to thin. Taste and adjust seasoning as needed.
- Mix the Veggies: In a small bowl, combine black beans, corn, and diced tomato.
- Layer the Dip: In a serving bowl, add ⅓ of the corn/bean/tomato mixture, then top with ⅓ of the avocado crema. Repeat layering, finishing with the bean mixture on top.
- Chill & Serve: Garnish with chopped parsley or cilantro. Chill in the refrigerator for 15–30 minutes before serving. Serve with tortilla chips and enjoy!
Notes
- Add diced jalapeños for a spicy kick.
- Swap sour cream for Greek yogurt for a lighter option.
- Great as a dip, taco topping, or burrito bowl base!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: undefined
- Cuisine: American, Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg
