Layered Sweet Corn Guacamole and Black Bean Dip

This week I’m sharing some recipes that would be perfect for your Super Bowl feast (or your next party if football isn’t your thing.)  I’m still a little shocked at how much I like football now (all the credit goes to my husband.)  I just finished reading The System: The Glory and Scandal of Big-Time College Football.  I thought it was really interesting and a great primer on all things college football.

If you like guacamole you’ll love this recipe that combines the traditional avocado flavor with the sweetness of corn and savory black bean dip.   It is so good and won’t make you feel quite as full as a heavier artichoke or crab dip.  It is also super easy to put together but looks beautifully colorful.  DSC_0217

What to buy:

  • 1 small tomato, seeded and chopped (or you could use 1/2 cup salsa)
  • 1/2 cup feta cheese, crumbled
  • 15 ounces black beans, drained
  • 1/4 cup onion
  • 1 jalapeno, seeded
  • 2 garlic cloves
  • 4 tablespoons cilantro, diced
  • 1 lime, juiced
  • 1/4 teaspoon paprika
  • salt and pepper, to taste
  • 2 ripe avocados
  • 1 cup sweet corn, frozen and thawed or fresh
  • 1-2 tablespoons green onions, chopped

What to do:

  • combine black beans, onion, jalapeño, garlic, 2 tablespoons cilantro and 1/2 of the lime juice  in blender or  food processor and mix until smooth, adding salt and pepper to taste
  • spread into a dish for serving (I used a 9″ pie pan)
  • combine avocados, corn, 2 tablespoons cilantro, the remaining 1/2 of the lime juice and paprika in a large bowl, mashing until smooth, add salt and pepper to taste
  • spread corn guacamole on top of the black bean dip
  • sprinkle with salsa or chopped tomatoes, green onions and cheese







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