Ingredients for Aztec Dip
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (11 ounce) can Mexicorn, drained
- 2 medium tomatoes, diced (about 1 1/2 cups)
- 2 avocados, peeled, pitted and diced
- 1/2 cup red onion, finely chopped
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 2 tablespoons Good Seasons Italian Salad Dressing Mix
- 1 green bell pepper, chopped
- 1-2 jalapeno peppers, finely minced (to taste)
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How to Make Aztec Dip
- Finely chop the red onion, green bell pepper, and jalapeno pepper. Dice the tomatoes.
- In a medium bowl, combine the chopped red onion (1/2 cup), green bell pepper (1 cup chopped), jalapeno pepper (1-2 finely minced, to taste), and diced tomatoes (1 1/2 cups).
- In a small bowl, whisk together the white wine vinegar (1/4 cup), Italian dressing mix (2 tablespoons), and olive oil (1/4 cup) until emulsified.
- Pour the dressing over the vegetables and gently toss to coat.
- Taste and adjust seasonings as needed (add more jalapeno for extra heat!).
- Serve immediately with tortilla chips and/or Fritos, or cover and refrigerate for up to 1 hour to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
6g
Fat
8g
Carbs
6g
