With tailgate season upon us, I thought I’d post this recipe for a great chip dip. We made this recipe a couple weeks ago for a backyard BBQ, but it would make great game day fare! I know that all that we brought home from the BBQ was an empty bowl. This recipe comes from a family friend who is an AMAZING cook – she actually gave me a handwritten cookbook of her favorite recipes for our wedding!
The only thing I might do differently next time is add a few more tomatoes, but that is just personal preference. Make it! You’ll like it!
Black Bean Avocado Dip – from Kathy Jones
1 can (15 oz) black beans, rinsed and drained
1 can (11 oz) mexicorn, drained
2 chopped avocados
1 c. chopped tomatoes
1/2 c. chopped onions
1 Tbsp. chopped jalapeno pepper (we just used 1 medium sized pepper)
1 tsp. lime juice
2 Tbsp. cider vinegar
1 Tbsp. olive oil
1 tsp. ground cumin
1 tsp. minced garlic
1 tsp. garlic salt
black pepper to taste
Mix first 7 ingredients in a large bowl. In a small bowl, combine dressing ingredients; stir well. Pour over bean-avocado mixture. Refrigerate at least one hour before serving. Serve with chips.