Fresh Corn & Avocado Dip Recipe
Recipe By Taste Of Home
I alter my sister's dip recipe by adding finely chopped jalapeno for a little heat. It's a different way of serving corn as a dip that can be made ahead of time and refrigerated until serving. Pat Roberts, Thornton, Ontario.
4.4
28 Rating -
Rate
Vegdiet
20minstotal
20minsPrep
20m.total
20m.Prep
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Fresh Corn & Avocado Dip Recipe
- 1/2 cup Fresh or frozen corn, thawed
- 1/4 Medium ripe avocado, peeled and diced
- 1/4 Small peach, peeled and chopped
- 1/4 Small sweet red pepper, chopped
- 1/4 Small red onion, chopped
- 1/2 tablespoon Olive oil
- 1/2 tablespoon White wine vinegar
- 1/4 tablespoon Lime juice
- 0.38 teaspoon Ground Cumin
- 1/4 teaspoon Minced fresh oregano
- 1/4 Garlic clove, crushed
- As required Salt and pepper
- 1/4 Minced and seeded jalapeno pepper, optional
- As required Baked tortilla chips
Nutrition
value
value
189
calories per serving
10 g Fat4 g Protein18 g Carbs10 g FiberOther
Current Totals
- Fat10g
- Protein4g
- Carbs18g
- Fiber10g
MacroNutrients
- Carbs18g
- Protein4g
- Fiber10g
Fats
- Fat10g
Vitamins & Minerals
- Calcium126mg
- Iron4mg
- Vitamin A266mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B979mcg
- Vitamin B120mcg
- Vitamin C24mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium68mg
- Manganese< 1mg
- Phosphorus41mg
- Selenium3mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home