This ish is the BOMB, y’all.
Shenanigans Killer Avocado Dip is a family and personal favorite.
I’m channeling my inner Joey for this one.
I’ve made this recipe so many times for so many events and gatherings; I figured it was time to make it readily available for those that want it.
And just in time for your Labor Day gatherings!
I’ve mentioned my love for avocados before; Welp, this is the dish that started it all!
- 4-6 avocados
- red onion
- can or frozen white corn
- black beans
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- Adobo seasoning
- lime (or lime juice)
Start by chopping up all the avocados and cilantro. We use a small handful of cilantro, but use that to your tastes.
Depending on how much avocado you like will determine how many you add.
Four is a good place to start, but we happen to dig on this lovely green fruit, so we usually go with six medium sized avocados.
Open the corn and beans.
Drain and rinse both through a colander.
My kiddos insist on saving the onions for last.
Because: onions. They love them and will eat them, but the cry factor means they get chopped up last in our house!
Combine the cilantro, onion, corn, beans and avocado into one bowl.
Season to taste. There’s no magical answer here: shake the Adobo until it gives a light coating. Add more if you feel it needs it.
I like to go heavy on the red wine vinegar; I love the “bite” that this flavor gives.
Finish with a squeeze of lime.
You can eat this straight out of the bowl, or use tortilla chips to dip.
It’s filling and delicious- and most importantly, healthy!
I’ve served this for dinner before, and not one complaint was given.
It’s seriously that good, Y’all!
According to My Fitness Pal, a serving of the dip alone (no chips!) yields approximately 250 calories, 16 grams of fat, 9.5 grams of fiber, and 4.6 grams of protein.