2 cans of corn drained(I use one yellow and one white)
1 red onion - finely chopped
1 16oz container of sour cream
1 cup mayo
1 package of dry ranch dip
1/2 bag of shredded cheese (I use mexi-blend)
Mix it all up and put it in the fridge. (Don't let people know how easy it is.)
I generally garnish with finely chopped red pepper and serve with Fritos scoops.
2 large avocados (Should be soft to the touch but not squishy)
1 TBS. of lemon juice or lime juice (fresh tastes better)
1 small onion chopped
1 medium tomato de-seeded and chopped
1 tsp. salt
1/2 cup sour cream
1 tsp. red pepper flake
1 TBS. chopped cilantro(I always use a little extra)
Slice avocados in half length wise; remove pits. Scoop out pulp with a spoon into a bowl.
Mash with a fork until smooth.
Add lemon juice, onion, tomato and salt to bowl; mix well.
Add sour cream, red pepper flakes and cilantro to bowl; mix well.
If you prepare this a day ahead be sure to place plastic wrap on top, touching the guacamole to reducing browning.
Cold Corn and Black Bean Salad
1- 14oz. can black beans rinsed and drained
2 cups frozen corn
1 small red bell pepper seeded and chopped
1/2 red onion chopped
2 tsp. ground cumin
2 limes juiced
2 Tbsp. Olive Oil
Garlic salt and Pepper to taste
Combine all ingredients and let stand for 15 mins for corn to defrost and flavors to combine.
Some alternatives- add hot sauce, chopped tomato, chopped avocado, fresh jalapeno or cilantro. (The possibilities are endless)
I generally serve this with Tostitos scoops and sometimes just sometimes, I will eat it straight out of the bowl with a spoon.
Happy Dipping to all & to all a great college football season kick-off weekend!!