This Chili Lime Avocado and Black Bean Dip is always a crowd pleaser! An easy, make ahead and bright dish, this loaded dip is fresh and delicious!
This post is sponsored by Wellington Crackers. All thoughts and opinions are my own! Thank you for continuing to support the brands that make OBB possible!
Summer has officially hit here in the South! Every-time I look at the weather app my heart drops when I see that the high is in the 90s…and when I say 90, I don’t mean like a breezy 91. I mean like a HOT AND HUMID 99! Yup. No lie.
So, needless to say, I haven’t been turning on my oven nearly as much when it comes to making meals. Chili Lime Avocado Black Bean Dip to the rescue!! Listen, I know it might be a mouthful to say – but man oh man, this dip is SO mouthwateringly good!
This recipe couldn’t be more simple and delicious! You have fresh Summer ingredients like corn (!!!), sweet cherry tomatoes, chunks of avocado, red onion, fresh herbs, jalapeno and the easiest chili lime dressing!
I love how the sweet corn pairs so well with the spiciness of the jalapenos. Oh, and also how the chunks of avocado go perfectly with the juicy tomatoes. And how the mellow black bean base matches up with the slight bite of the red onion. And when you top all of those delicious ingredients with the tangiest, smoky chili lime dressing?!?! I bet you won’t have any leftovers! Ha.
Let’s get into how to make this!
Ingredients You Need for Chili Lime Avocado and Black Bean Dip:
- sweet corn, sliced off of the cob
- black beans, drained and rinsed
- red onion, finely diced
- avocado, diced into chunks
- cherry tomatoes, sliced in half
- de-seeded jalapeno, diced
- cilantro, finely diced
- olive oil
- fresh lime
- chili powder, cumin, salt and pepper
How to Make Chili Lime Avocado and Black Bean Dip:
To begin, slice and dice all of your veggies! Slice the sweet corn off the cob until you get about 1 cup worth – should be about 2-3 stalks. I sliced the onions and jalapeno very finely, the avocado into chunks, the cherry tomatoes in half and then I diced the cilantro finely! Set these aside.
Drain and rinse the can of black beans. In a mason jar, add the olive oil, juice of one lime, chili powder, cumin, salt and pepper and shake it up to combine. Set this aside.
To a large mixing bowl, add your black beans and corn. Mix together. Add the toppings and then pour the dressing on top. Mix gently to combine. If desired, let this marinate in the fridge for about 20 minutes to get all of the flavors and juices flowing!
Transfer to a serving bowl and eat up!
How do I eat/serve Chili Lime Avocado and Black Bean Dip?
By the spoonful, duh! Ha! But really, eat it however your heart guides you. Do you want to eat an entire bag of chips while watching The Bachelorette? Make sure you have this by your side. Or maybe you want to garnish your tacos with it! My current favorite is to bring this as an appetizer to our best friends house when we have a game night and make sure I have Wellington crackers in tow! My favorite type to eat with this is the Stone Wheat! They’re so crispy, light and the perfect accompaniment to this juicy dip.
Hope you guys loved this one and even if it is a cooler temperature where you are, I hope you make this! XO.
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Chili Lime Avocado and Black Bean Dip
This Chili Lime Avocado Black Bean Dip is always a crowd pleaser! An easy, make ahead and bright dish, this loaded dip is fresh and delicious!
- 1 cup sweet corn, sliced from the cob
- 1 can black beans, drained and rinsed
- 1 medium red onion, finely diced
- 1 medium jalapeno, de-seeded and finely diced
- 1 extra large avocado, diced into chunks
- 1 pint cherry tomatoes, halved
- 1/4 cup finely diced cilantro
Chili Lime Dressing
- 1 large lime, juiced
- 2 tbsp extra virgin olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp cracked pepper
Slice and dice vegetables. Rinse and drain the can of black beans. Set aside.
In a large mixing bowl, add your corn and black beans. Mix these together. On top, add all of the other vegetables.
In a mason jar, add the olive oil, lime juice and spices. Shake together until combined. Pour on top of the bowl filled with the dip.
Mix the avocado black bean dip well. Let marinate in the fridge for 20 minutes.
Transfer to a serving bowl and eat with crackers! Enjoy!