Nibble on this: avocados, beans, corn and cilantro in a chunky Tex-Mex dip. Big flavor, smart choice.
What You Need
Original recipe yields 32 servings
1/2 cup sour cream
Juice from 1 lime
1/4 tsp. ground cumin
1 can (15.5 oz.) black beans, rinsed
1 pkg. (10 oz.) frozen corn, thawed
1 tomato, chopped
2 Tbsp. chopped fresh cilantro
Let's Make It
Mash avocado in medium bowl; stir in sour cream, lime juice and cumin.
Add all remaining ingredients; mix well.
Refrigerate 15 min.
For added convenience, this tasty dip can be prepared up to 24 hours ahead of time. Just press piece of plastic wrap directly onto surface of dip before refrigerating.
Refrigerate any leftover dip. Serve with cooked chicken, pork or fish.
Serve with your favorite crackers.
The mashed avocado gives this tasty low-fat vegetable-based dip its deliciously creamy texture.
Calories From Fat
% Daily Value*
Total Fat 1.5g
Saturated Fat 0g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 5g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
32 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.