Black Bean and Sweet Corn Guacamole Dip

Recently I asked my Facebook friends what kind of recipes they were looking for right now and the resounding answer was — of all things — dips! Healthier dips, to be exact.

Ask and you shall receive.

Black Bean and Sweet Corn Guacamole Dip is a healthier dip recipe that tastes anything but — it is EXPLODING with bold, zesty flavor! It reminds me of the 7-layer dip of yesteryear, all glowed up.

Layered Black Bean Dip

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.

That is to say that while this veggie and black bean-based dip is the perfect chip dip, but is also really good served with crudite.

I’m crazy for all the layers in the dip but am particularly partial to the guacamole with sweet corn. The sweetness it brings to not only the layer, but the whole dish, is incredible. I can’t wait for you to try it!

How to Make this Recipe

Start by making the super-simple Black Bean Dip layer. To the bowl of a food processor add:

• A can of seasoned black beans
• Jalapeno
• Cilantro
• Red onion
• Fresh garlic
• Cumin
• Lime juice
• Salt and pepper

Process the ingredients until smooth then spread the dip into the bottom of a 9″ pie pan and refrigerate while you make the next layer.

Which is the stunning Sweet Corn Guacamole. To a mixing bowl add:

• Avocados
• Fresh garlic
• Lime juice
• Salt and pepper 

Mash with the back of a fork or with a potato masher until combined and creamy.

Next fold in sweet corn (you can use canned, frozen then thawed, or fresh sweet corn kernels) plus chopped fresh cilantro.

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

Lastly, crumble Cotija cheese to sprinkle on top.

Cotija is a sharp, dry, crumbly Mexican cheese. If you can’t find it, or don’t like a super strongly-flavored cheese, opt for crumbled feta or even shredded Monterey Jack cheese instead.

Sprinkle the cheese on top then add a layer of chopped vine-ripened tomatoes.

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

This fresh and zesty Black Bean Dip topped with guacamole will totally stand out from it’s heavier, cream cheese-based dip cousins.

Fresh, healthy, and packed with good for you ingredients, don’t wait for a party or get together to enjoy. Whip up a batch today!

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Black Bean and Sweet Corn Guacamole Dip

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by Kristin Porter

Prep: 20 minutes mins

Total: 20 minutes mins

Servings: 10

GFGluten FreeVMeatlessEFEgg Free

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Black Bean and Sweet Corn Guacamole Dip is an easy and healthy appetizer recipe that's full of fresh flavors!

Equipment

• Food processor

Ingredients

• 1 vine-ripened tomato, seeded then chopped
• 1/2 cup crumbled Cotija cheese, could use crumbled feta or shredded Monterey Jack
• For serving: tortilla chips and crudite

For the Black Bean Dip:

• 15 oz can seasoned black beans, drained
• 1/2 small red onion, roughly chopped
• 1/2 - 1 jalapeno, seeds and ribs removed then roughly chopped
• 1 clove garlic, roughly chopped
• 2 Tablespoons chopped cilantro
• 1/2 lime, juice
• 1/4 teaspoon cumin
• salt and pepper

For the Sweet Corn Guacamole:

• 2 avocados
• 1/2 lime
• 1 clove garlic, pressed or minced
• salt and pepper
• 3/4 cup fresh or frozen sweet corn, thawed if frozen
• 2 Tablespoons chopped cilantro

Directions 

For the Black Bean Dip:

• Add ingredients to the bowl of a food processor then process until smooth, scraping down the sides of the bowl as needed. Taste then add more salt and pepper if necessary. Scoop the mixture into the bottom of a 9" pie pan then spread into an even layer and refrigerate while making the sweet corn guacamole.

For the Sweet Corn Guacamole:

• To a medium mixing bowl add avocados, lime juice, garlic, salt, and pepper then mash with the back of a fork until smooth. Taste then add more salt and pepper if necessary. Add sweet corn and cilantro then stir until combined.

For the Dip:

• Spread the Sweet Corn Guacamole on top of the Black Bean Dip then sprinkle on chopped tomatoes and crumbled Cotija cheese. Serve with tortilla chips and crudite.

Notes

• I recommend you make then serve this dip this immediately before the guacamole has a chance to brown.

Nutrition

Calories: 140kcal, Carbohydrates: 15g, Protein: 5g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 7mg, Sodium: 253mg, Potassium: 408mg, Fiber: 6g, Sugar: 1g, Vitamin A: 214IU, Vitamin C: 9mg, Calcium: 61mg, Iron: 1mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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