Southwest Vegetable Dip
This southwest vegetable dip is loaded with Mexican favorites like black beans, sweet corn, avocado, and a delicious variety of other ingredients that blend perfectly together in this easy to make dip.
Try Alton Brown’s Guacamole recipe next!
“I want tacos” –(The hubs.)
The text I literally just got right now, as I sat down to talk to you about this Southwest Vegetable Dip. (AKA, “Mexican Corn Dip”). Can he read my mind? (We do that sometimes. More and more every day actually. It’s becoming a bit creepy. And he probably knows that I just said that.)
But yes, I was planning on using this leftover dip to throw into some tacos tonight with some seasoned ground beef. The fact that we even have any of this leftover to use in a meal is surprising, but, since this feeds 6 people, that’s probably a good thing. It’s filled with all of your favorite Mexican flavors, and is served cold so it’s easy to make ahead of time and keep in the fridge. That’s my kinda recipe peeps.
IF by any chance meat and cheese is calling your name instead, I have two words for you. Cowboy Queso. I dare you to check out that recipe and watch the video. Before you know it, you’ll be dipping warm tortilla chips into meaty, cheesy-deliciousness while you toss your sombrero in the air with glee. Yes, with glee.
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This cowboy caviar is loaded with Mexican favorites like black beans, sweet corn, avocado, and a delicious variety of other ingredients that blend perfectly together in this easy to make dip.
- 15 oz. black beans, rinsed and drained 1 can
- 11 oz. whole kernel sweet corn, drained 1 can
- 1 small red bell pepper diced
- 1 jalapeno pepper minced
- 1/3 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
- 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