Chipotle Corn and Avocado Dip

Kick off your Cinco de Mayo celebration with this zesty dip that is ready in minutes.

Chipotle Corn and Avocado Dip

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]In a mixing bowl, stir together the onions, garlic, cumin, chipotle powder, tomato, corn and avocados. [/step-item]
[step-item number=”2″ image_url=”” title=”” ]Sprinkle the oil and lime juice over the ingredients in the bowl, and toss gently. [/step-item]
[step-item number=”3″ image_url=”” title=”” ] 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.[/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest