Southwestern Taco Guacamole Dip

• Vegetarian
• Gluten free

• Produce

  • 3 Avocados
  • 1 can Black beans
  • 2 tbsp Cilantro
  • 1 clove Garlic
  • 1 Lime
  • 2 cups Sweet corn
  • 2 Tomatoes

• Condiments

  • 1/2 cup Black olives
  • 1/2 cup Salsa, mild

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1/2 cup Sour cream

Found on wholeandheavenlyoven.com

Description

Ingredients

• 3 avocados
• 1 lime
• 2 tablespoons cilantro
• 1 can (15 oz) black beans
• 2 tomatoes
• 2 cups sweet corn
• 1/2 cup sour cream
• 1/2 cup mild salsa
• 1 clove garlic
• Salt and pepper to taste
• 1/2 cup black olives
• 3 medium ripe avocados, pitted and diced
• Juice from 1 lime (about 3 tablespoons)
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/2 cup sour cream
• 1/2 cup mild salsa
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups sweet corn
• 2 medium tomatoes, diced
• 1/2 cup black olives, sliced
• 2 tablespoons minced fresh cilantro
• Tortilla chips for serving

Directions

• Place avocado, lime juice, and garlic in a medium bowl. Mash until smooth and season with salt and pepper to taste. Spread guacamole into a serving dish and spread sour cream and salsa over top.
• In a small bowl, combine beans, corn, tomato, olives, and cilantro. Season with salt and pepper to taste. Spread evenly on top of dip.
• Refrigerate dip until ready to serve. Serve with tortilla chips and enjoy!

Nutrition