Black Bean and Sweet Corn Guacamole Dip

Last week I asked my Facebook friends what kind of Super Bowl recipes they were looking for this year. Dips? Bites? Sweet? Savory? There was a resounding request for savory recipes, and even more pleas for dips! dips! dips! Healthier dips, to be exact.

Ask and you shall receive!

Black Bean and Sweet Corn Guacamole Dip is a healthier dip recipe for the Super Bowl, or any get-together for that matter, that tastes anything but. It is EXPLODING with bold, zesty flavor!

This layered dip starts with a garlicky, 1-minute black bean dip that’s topped with sweet corn studded guacamole, crumbled cotija cheese, and chopped fresh tomato. It is perfection on a tortilla chip. Or cucumber slice, if that’s how you roll. I don’t normally dig, well, digging into layered dips with fresh veggies, but this dish tastes equally as delicious on a crispy chip as it does on a crunchy carrot.

I’m crazy for all the layers in the dip but am particularly partial to the guacamole with sweet corn. Me thinks I will never make guacamole without it again. The sweetness it brings to not only the layer, but the whole dish, is INCREDIBLE – I can’t wait for you to try it!

Start by making the super-simple Black Bean Dip layer. If you can add stuff to a bowl – you can make this dip.

Toss ingredients including seasoned black beans, jalapeno, cilantro, onion, garlic, cumin, lime juice, salt, and pepper into the bowl of a food processor (might be able to do this in a blender) then let ‘er rip. That’s it! Spread the dip into the bottom of a 9″ pie plate then place it in the refrigerator to chill while you make the next layer.

BTW, I used these seasoned black beans. If you can’t find them just use regular black beans – the dip will still be delicious!

Now onto the Sweet Corn Guacamole – LOVE this stuff!! In a large bowl combine fresh avocados, garlic, lime juice, salt, and pepper then mash the heck out of ’em. I use a potato masher. Works like a charm. :)

Next fold in frozen –> thawed sweet corn and chopped cilantro. My favorite brand of frozen sweet corn, for when it’s out of season, is Birds Eye. I’m telling you, this corn is sweeter than candy.

Spread the Sweet Corn Guacamole on top of the Black Bean Dip.

Almost done, you hungry vultures! ; )

Next, crumble some Cotija cheese to go on top.

Cotija is a sharp, dry, and crumbly Mexican cheese. If you can’t find it, or don’t like super strong cheese, I’d sub in feta or even shredded Monterey Jack.

Sprinkle the cheese on top then add a layer of fresh, chopped tomato.

Chop up some fresh veggies and pop open a bag of tortilla chips, then dig in!

Black Bean and Sweet Corn Guacamole Dip

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gluten freevegetarian15 minute meal

Description

Gluten-free Black Bean and Sweet Corn Guacamole Dip is a fresh and easy appetizer recipe that will be a hit at your next party!

Ingredients

• 1 vine-ripened tomato, seeded and chopped
• 1/2 cup crumbled Cotija cheese (could use feta or shredded Monterey Jack)
• For the Black Bean Dip:
  • 1-15oz can seasoned black beans OR 1 regular black beans, drained and rinsed
  • 1/4 cup chopped onion or shallot
  • 1/2 jalapeno, seeded and chopped
  • 1 garlic clove, chopped
  • 2 Tablespoons chopped cilantro
  • juice of 1/2 lime
  • 1/4 teaspoon cumin
  • salt and pepper
• For the Sweet Corn Guacamole:
  • 2 ripe avocados
  • juice of 1/2 lime
  • 1 garlic clove, microplaned or minced
  • salt and pepper
  • 3/4 cup frozen sweet corn, thawed
  • 2 Tablespoons chopped cilantro

Directions

1. Combine ingredients for the black bean dip in a food processor the process until smooth, scraping down sides as needed. Taste and add more salt and pepper if necessary. Smooth into the bottom of a 9" pie pan then place into the refrigerator while making Sweet Corn Guacamole.
2. Add avocados, lime juice, garlic, salt, and pepper to a large bowl then mash until smooth. Taste and add more salt and pepper if necessary. Fold in thawed sweet corn and cilantro then smooth on top of the black bean dip. Sprinkle on chopped tomatoes and crumbled Cotija cheese then serve with tortilla chips and crudite.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

This dip will totally stand out from it’s heavier, creamy-dip cousins. That is to say, you can eat 1/4 of it and not feel like crap! Not that I would know… Enjoy!