Appetizers

Southwest Avocado Bean Dip

(10)

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photo by:kraft

Nibble on this: avocados, beans, corn and cilantro in a chunky Tex-Mex dip. Big flavor, smart choice.

time

prep:

15 min

total:

30 min

servings

total:

4 cups dip or 32 servings, 2 Tbsp. dip and 14 chips each

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What You Need

1/2

cup chopped avocados

1/2

cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Tbsp. fresh lime juice

1/4

tsp. ground cumin

1/4

tsp. salt

can (19 oz.) black beans, rinsed

pkg. (10 oz.) frozen corn, thawed

tomato, chopped

Tbsp. chopped fresh cilantro

WHEAT THINS Toasted Chips Multi-Grain

Make It

MASH avocados in large bowl; stir in sour cream, lime juice, cumin and salt.

ADD all remaining ingredients except chips; mix well.

REFRIGERATE 15 min. Serve with chips.

Kraft Kitchens Tips

Make Ahead

For added convenience, this tasty dip can be prepared ahead of time. Just press piece of plastic wrap directly onto surface of dip, then refrigerate up to 24 hours. Stir well before serving.

Serving Suggestion

Serve with WHEAT THINS Original Snacks.

Creative Leftovers

Refrigerate any leftover dip. Serve with cooked chicken, pork or fish.

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vanclaners

posted:9/27/2012

This is such an easy, delicious dip! It was such a hit for my first party, that I have made it for company two times since. Based on a previous review, I used sea salt in place of regular salt and thought it really enhanced the flavor. Also, one time I only had dried cilantro, and it worked just fine, although fresh is best. Serve this dip with the new Wheat Thins Flat Bread crackers - - to DIE for!

a cook

posted:12/22/2011

I love this recipe! We made this last year at my friend's tailgate party. Only thing I made adjustment were using kosher salt...it made a big difference. I added a bit more sour cream and a bit more cumin. I also added garlic powder. It was superb! :)

dexsterman05

posted:2/7/2011

My friends made this for the Super Bowl party and it was the "Champ"..

Ashara_Dayne

posted:12/29/2010

In my opinion this recipe needs less black beans and corn and more tomatoes and avocado pieces. I found it to be a little on the bland side; therefore, I would add more spices to taste. Be advised that it doesn't keep for long in the fridge.

a cook

posted:3/10/2010

If you want a creamy salsa with lots of texture, this is the one. And healthy, too! Could not find recommended sizes of black beans or corn. Did not even try to use only 1/2 C avocado--I have never had luck keeping leftover portions from turning brown. Improvisation required, but worth it.

amyj0307

posted:1/18/2010

This is delicious. I used a can of Rotel tomatoes (not drained) instead of the fresh tomato and served it with multigrain tortilla chips. I will definitely make this again soon!

mtjmorris

posted:1/7/2010

It was just ok, next time I will use half of the lime juice, it was way to lime tasting, and maybe try a different cracker to serve with.

marciamurphy01

posted:11/15/2009

I made this and took it to a party...so so good. I even made it the night before and grabbed it on my way out. I will make it again!

jillfothergill

posted:11/15/2009

This recipe is very good! Something unexpected with the cold beans and corn, yet delicious with the avocado and sour cream. Great for a party!