Southwest Dip

I don’t even know a better name to call this. In my mind it’s called the “One I Make For Pool Parties.” It has everything, and the measurements are just suggestions. I could sit with this bowl on my lap and a bag of tortilla chips and make it all disappear. Having a fancier party? Use a spoon to pre-fill tortilla scoop chips and put on a platter for a one bite appetizer. -C

Southwest Dip

1 (15 oz.) can of black beans, drained
1 (15 oz.) can of whole kernel corn, drained
1 red bell pepper, diced
1 green bell pepper, diced
1 small red onion, diced
3 Roma tomatoes, diced
1 jalapeno, diced finely
1/2 cup fresh cilantro, chopped
1 avocado, diced (optional)
1/3 cup cotija cheese crumbles (optional)

For the dressing:
1/4 cup olive oil
1/4 cup lime juice
1 T. minced garlic
1 T. brown sugar
1/2 t. red chili flakes
1/2 t. cumin
1/2 c. fresh cilantro

For dipping:
tortilla chips, we recommend the scoop-style chips

1. In a large bowl, mix together the diced ingredients.
2. In a small food processor or blender, mix the ingredients for the dressing together until the cilantro is minced.
3. Toss the ingredients together with the dressing, and serve immediately.

To keep vegan, omit the cotija cheese. If serving with the avocado, mix it in just before serving, as it will turn brown if left sitting during a party. (Of course, it could be eaten so quickly, it won’t get the chance.)

© 2020, Blue Willow Kitchen

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