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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Anne's Avocado Dip Recipe

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This recipe for Anne's Avocado Dip is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tomatoes, chopped (recipe says peeled and seeded, but I'm too lazy)
2 avocados, diced
Small bunch of green onions, finely chopped
Bunch of cilantro, chopped (optional)
One can white shoepeg corn (I use fresh corn cut off the cob or frozen white baby corn and thaw about a cup)
1-2 cloves fresh garlic, minced (don't use bottled)
1 can black beans, drained and rinsed
1 envelope Good Seasons Italian Dressing Dry Mix (I use 1/2 envelope)
Lime juice (about 4 Tbsp or juice from 2 limes)
1 1/2 tsp sugar
Directions:
Directions:
Mix all ingredients together adding the avocados last and stir gently. Let mixture sit for 1/2 hour or so before serving to bring out flavors. You can experiment with amounts and ingredients to get the combo you like.
Personal Notes:
Personal Notes:
We often use this healthy, oil-free dip as a side dish and eat it all summer using farmer's market fresh veggies.

 

 

 

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