This creamy avocado dip is filled with fresh cilantro, black beans, and roasted corn for a simple dip recipe perfect for an easy appetizer or quick and easy snack!
Course:
Appetizer
Cuisine:
American
Keyword:
Creamy Avocado Dip
Servings: 4 -6 Servings
Author: Michelle
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2
large avocados
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2
Tbsp
sour cream (or plain Greek yogurt)
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1
Tbsp
fresh cilantro, chopped
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1/3
cup
black beans, drained and rinsed
-
1/3
cup
roasted corn, warmed (frozen roasted corn heated in the microwave is fine)
-
1/4-1/2
tsp
salt, depending upon taste preference
-
1/4
tsp
ground cumin, feel free to add more or less to taste
-
1/4
tsp
ground chili powder, feel free to add more or less to taste
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Serve with GOOD THiNS- The Potato One- Sweet Potato and GOOD THiNS- The Beet One- Balsamic Vinegar & Sea Salt, and/or GOOD THiNS- The Wheat One- Ancient Grains
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Cut avocados in half and remove the pits. Scoop out avocado, and mash in a large bowl.
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Add in sour cream (or Greek yogurt) and mix until smooth and well combined.
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Add in black beans, roasted corn, and all seasonings. Stir until combined.
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Serve with GOOD THiNS- The Potato One- Sweet Potato, GOOD THiNS- The Beet One- Balsamic Vinegar & Sea Salt, and/or GOOD THiNS- The Wheat One- Ancient Grains
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Enjoy! Refrigerate leftovers.