I posted this recipe last year around this time. I never actually made it myself until this fall. My most recent inspiration for bringing this recipe back into the fold was from my good friend, A. She made it for a BBQ that she had at the end of the summer, and ever since that night, I have been addicted.
I am not even exagerating when I tell you that I have made this dip for about six of the nine Sundays that the NFL has been back in season. It pairs perfectly with pita chips, tortilla chips and even with pretzels. Plus, it's all fresh. I cannot get enough.
So, I thought I'd share it again. This dip will more than likely join your list of favorites for football or party food.
2-3 avocados cute into small chunks
1/2 red onion diced
3 plum tomatoes, cut into small chunks
1 can black beans, rinsed and drained
2 cups cooked corn (I just cook some frozen corn since we always have that in the freezer)1 can Mexi-Corn (I omit if I don't have this on hand
A splash or two of white vinegar
1/8-1/4 cup olive oil (I always use EVOO)
1 packet Good Seasonings Dry Italian Dressing Mix
Prepare corn per package instructions (I use frozen). Chop avocado, red onion, and tomatoes and add to large bowl for serving. Rinse black beans and strain. Strain corn and add corn and black beans to large bowl. Then add vinegar, olive oil and Italian Dressing mix and stir together well.
Another use for leftover dip: We grilled tilapia last night and I used it to garnish the fish! It was divine.
What are your favorite Football Sunday foods?!