Description
A vibrant and creamy Black Bean Corn Mexican Fiesta Dip that combines fresh veggies, zesty lime, creamy avocado, and a tangy salsa-mayo sauce, finished with cheese and cilantro for the perfect party appetizer or snack.
Ingredients
Scale
Veggie Mixture
- 1 (15 oz) can black beans, drained
- 1 can corn, drained
- 1/4 cup diced red onion
- 2 avocados, diced
- 3/4 cup diced roma tomatoes
- 1/2 cup crumbled feta
- Juice from 1 lime
Creamy Sauce
- 1/2 cup mayonnaise
- 1 cup salsa
Garnish
- 1/2 cup shredded colby-jack cheese
- 1/2 cup chopped cilantro
Instructions
- Prepare the veggie mixture: In a large mixing bowl, combine the drained black beans, drained corn, diced red onion, diced avocados, diced roma tomatoes, crumbled feta cheese, and freshly squeezed lime juice. Gently mix all the ingredients until they are evenly combined to ensure each bite is well-balanced with flavors. Set this mixture aside.
- Make the creamy sauce: In a separate smaller bowl, stir together the mayonnaise and salsa thoroughly until you achieve a smooth and well-mixed consistency. This creamy sauce will add a flavorful tangy base to the dip.
- Assemble the dip: Pour the salsa-mayo mixture gently over the veggie mixture. Toss everything together carefully so that the chunky veggies are evenly coated with the creamy sauce. Finally, sprinkle the shredded colby-jack cheese and chopped cilantro on top as a flavorful garnish that adds both color and freshness.
Notes
- Use ripe avocados for the creamiest texture and best flavor.
- Adjust the amount of salsa to control the level of spiciness in the dip.
- This dip is best served fresh but can be refrigerated for up to 1 day; stir gently before serving.
- Serve with tortilla chips, crackers, or fresh veggie sticks.
- For a dairy-free version, omit feta and cheese or substitute with vegan alternatives.
