the dip you can’t stop eating

we loooooove mexican food around la casa de skidmore.

this dip is our favorite addition to homemade mexican-inspired meals. it’s colorful, delicious, and paired with chips can even be a meal in itself.

view the original recipe here. (found via pinterest.)

my adapted version is below.

ingredients

  • 2 15-ounce cans black beans, rinsed and drained
  • 1 can of sweet, whole-kernel corn, drained
  • 2 red bell peppers, diced
  • 2 cloves garlic, minced
  • 2 tablespoons green onion, minced
  • 2 teaspoons salt
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons sugar
  • 9 tablespoons olive oil (i used vegetable oil in a pinch once and it tasted great, too.)
  • 1 teaspoon lime zest (be sure to zest limes before juicing them)
  • 6 tablespoons fresh lime juice (i normally use 3 limes)
  • 1/2 cup chopped fresh cilantro
  • 2 avocados, chopped- keep one avocado seed

instructions

combine all ingredients in a large bowl and mix well. cover and chill for a few hours or overnight. (to keep the avocados from browning, put the seed from 1 avocado in the bowl.)

serve with chips and try not to eat the whole bowl in one sitting.

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2 Comments

  • kels October 5, 2012 at 6:00 AM

    I’m actually making a version of this for tailgating tomorrow! I love it so much and it’s always a huge hit when I take it to events and stuff! Yay! :)

    • Caitlin October 5, 2012 at 4:20 PM

      YUM. Maybe you should hop on a plane and bring it to my house, instead…just a thought. :D

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