I stumbled across a version of this recipe while searching for something different to make for a football party. It sounded really fresh and light tasting. I added a few of my own tweaks to it like using frozen corn instead of canned, and adding avocado, lime juice and cumin. The result was pure YUMMYNESS. You can even make it lower in fat by using reduced fat sour cream and cheese. It makes a boatload so you can be sure it will be plenty to feed a houseful of hungry football fans! If you end up with leftovers, serve it the next night for dinner over tacos, or eat it like a salad. It's even great in an omelet.
INGREDIENTS
48 oz. frozen corn, thawed and drained
1 15 oz. can black beans, rinsed and drained
1 7 oz. can chopped green chilies
1/4 cup canned jalapenos, diced or 2 fresh, seeded and diced (more or less to taste)
1 red bell pepper, diced
8 green onions, diced
1/2 bunch fresh cilantro, chopped
1 avocado, diced
1/4 cup fresh lime juice
1/2 tsp. salt
1 16 oz. container sour cream
1 8 oz. package of finely shredded Mexican cheese blend
1/4 tsp. ground cumin
Combine all ingredients in large mixing bowl. Refrigerate until ready to serve. I made mine several hours ahead of time. Serve dip with tortilla chips and Frito Scoops.
-Nicole
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