Southwest Vegetable Dip

Southwest Vegetable Dip

Sooooooo… I can’t take credit for this. My very good friend Kristina brought this over to my house yesterday for a little girls night we were having. I’m blown away by how refreshing this is, it’s a deliciously healthy fresh summer snack. She tells me that her husband likes to top his hamburgers with this as well, I can’t wait to try that! There’s tons of room for creativity with this dip. You can add tomatoes, romaine lettuce, top it with cheese, and tons more! I’ve included a recipe for Cilantro Lime dressing as well, which would be fantastic mixed into this instead of the lime juice and red wine vinegar (though both are delicious). I ate these with tortilla chips yesterday, and pita chips today- both were fantastic. I loved munching on this because it really leaves you feeling healthy and energized- it’s always nice to eat something on the lighter side in the summertime. Luckily with this you don’t have to sacrifice taste or satisfaction. Thank you Kristina!

Southwest Vegetable Dip
Serves: 10 servings
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (11 oz.) can whole kernel sweet corn, drained
  • 1 small red bell pepper, diced
  • 1 jalapeno pepper, minced
  • ⅓ cup fresh cilantro, finely chopped
  • ¾ cup diced red onion
  • ¼ cup lime juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 avocados, diced
  1. Mix all ingredients together until well combined. Cover, and let chill for at least 1-2 hours. Pretty simple eh?!

*Cilantro Lime Dressing*- Combine all in food processor

1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain vegan yogurt (or avocado or Greek yogurt, etc.)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt
Recommended: agave/honey, cumin

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