Black Bean and Guacamole Dip with Sweet Corn

Black Bean Dip I big puffy heart Mexican food. Like I could probably eat guacamole all day every day. Breakfast, lunch and dinner. And one of my favorite ways to consume Mexican food is on the end of a chip. Thankfully, most tortilla chips are gluten-free because they are made with corn. Although because I am also (hopefully) temporarily dairy free I can’t have anything laden with cheese, which is pretty much the point of Mexican food. This dip makes up for a lack of cheese. It is so yummy and the corn is an amazing unexpected delight. I served it at our bible study and three people said, “What is in this that is making it so sweet?” The corn. The corn makes this dip. Don’t skimp on it (or the guacamole. Never skimp on guacamole).

Black Bean and Guacamole Dip with Sweet Corn
Recipe type: Appetizer
Cuisine: Mexican
  • 1-15oz can black beans, drained and rinsed
  • ¼ c chopped onion or shallot
  • 1 garlic clove, chopped
  • 2 T. chopped cilantro
  • 1 T. lime juice
  • ¼ t. cumin
  • salt and pepper
  • 2 ripe avocados
  • 1 T. lime juice
  • 1 garlic clove, minced
  • salt and pepper
  • ¾ c frozen sweet corn, thawed
  • 2 T. chopped cilantro
  • 1 roma tomato, chopped
  1. Place black beans, onions, garlic, cilantro, lime juice and cumin in a food processor and blend until smooth. Season with salt and pepper. Smooth into the bottom of a pie plate and refrigerate while you mix the sweet corn guacamole.
  2. Mash together avocados, lime juice, garlic, salt, and pepper in a large bowl until smooth. Add sweet corn and cilantro.
  3. Smooth on top of black bean dip and top with tomatoes.
  4. Serve with tortilla chips.



  1. The ingredient list is showing up to me as very comfusing cos bits of it appear to be duplicated?
    Debs recently posted…Happy happyMy Profile

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