Layered Southwestern Avocado Dip made with a smooth avocado mixture, black beans, sweet corn and tomatoes.
HI, PAL! Happy Sunday!! Hope you are all having a fantastic weekend!
This was our "date-night" weekend, so the hubby and I hit our beautiful city of Chicago and partied like we were 25 again!
Except the fact that we're not 25, and all the 25-year olds stayed up waaaay later than midnight. We were crying for hangover-food after our 2 drinks. While every other 20-something continued onto the next club, he and I hit up the good ol' hot dog stand at Weiner's Circle. Best.DOGS.EVER!
Can I tell you something else that's real??
The real thing is that you can give me just a hint of an excuse to make a dip of sorts, and I'm totally, 100-percently on the dip-making job. I am a dip-lovah!
let me see that tootsie roll….
So, I found some mushy avocados in the veggie tray and I couldn't be more excited. For reals. The avo needed like 3 fork-whips and it was ready to be spread on a piece of toast – it was THAT mushy. I moved onto the next avocado – the one that wasn't as ripe – and made this Southwestern Avocado Dip. OH.MY.GOODNESS!! SO GOOD!
Another real confession? I spooned it into my mouth, sans chips. I looked like a caveman. A barbaric scene, to say the least.
This dip is smooth, yet coarse. Silky, yet chunky. And because I can't get enough, I'm making it again for Cinco de Mayo. Hope you will, too!
Combine avocados, sour cream, cumin, chili powder, salt, pepper and lime juice in a blender; blend until smooth. If it's too thick, add more sour cream. Taste for seasonings and adjust accordingly.
In a small mixing bowl, mix together black beans, sweet corn kernels, and chopped tomato.
In a serving bowl, layer 1/3 of the black beans mixture; top with 1/3 of the avocado mixture.
Continue to layer, finishing with black beans mixture on top.
Place in refrigerator for 15 to 30 minutes, or until chilled.
You are so FUNNY – I love it. Can't make all the recipes but do read all your posts for my lift of the day.
Cinco de Mayo is coming soon, but can't wait for the dip, so it's for Mah Jongg Tuesday.. And the baked potatoes are for Monday.
Girl I could eat this entire dip myself, love!
Dips are my weakness. I am all sorts of caveman around them.
This is my kind of dip. Just give me a bag of tostitos!
HAHAHA! 🙂 That's the best plan!
Without a doubt I would eat this like a caveman too, that is really funny. This looks so good and you're right, perfect for Cinco de Mayo. This and a couple margs. Or more than a couple. Thanks!