Chipotle Corn and Avocado Dip

Ingredients

• Two green onions, finely chopped using the white and tender green part
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chipotle chile powder

• 1 Roma tomato, diced
• 1 cup frozen corn kernels, defrosted
• Two medium Hass avocados, finely diced
• 1/2 cup olive oil
• 3 tablespoons fresh lime juice

How to make it 

• 1

  In a mixing bowl, stir together the onions, garlic, cumin, chipotle powder, tomato, corn and avocados.


• 2

  Sprinkle the oil and lime juice over the ingredients in the bowl, and toss gently.


• 3

  Do-Ahead: At this point, cover the dip with plastic wrap and refrigerate for up to 6 hours. Serve with tortilla chips. Makes about 3 cups.