Fresh Corn & Avocado Dip

  Appetizers

I alter my sister's dip recipe by adding finely chopped jalapeno for a little heat. It's a different way of serving corn as a dip that can be made ahead of time and refrigerated until serving.

Fresh Corn & Avocado Dip

Average Rating: 5

TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 cups

Ingredients

  • 2 cups fresh or frozen corn, thawed
  • 1 medium ripe avocado, peeled and diced
  • 1 small peach, peeled and chopped
  • 1 small sweet red pepper, chopped
  • 1 small red onion, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lime juice
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon minced fresh oregano
  • 1 garlic clove, crushed
  • Salt and pepper to taste
  • 1 minced and seeded jalapeno pepper, optional
  • Baked tortilla chips

Instructions

  • 1. Combine first 11 ingredients; add salt and pepper and, if desired, jalapeno. Serve with tortilla chips.

Nutrition Facts

1/4 cup (calculated without chips): 52 calories, 3g fat (0 saturated fat), 0 cholesterol, 4mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 1g protein.
Diabetic Exchanges:
1/2 starch, 1/2 fat.

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