My friend Carl asked me for the recipe for this family dip, and I realized that there really wasn’t a recipe… it’s more of a super quick friends-are-here-and-the-fridge-is-empty throw-it-together thing. It’s a very forgiving dish; I never measure any of it. Use what you have on hand — you can do it with just the beans/corn/salsa/cumin/salt and it’s fine. Still, I can definitely give a rough guideline for how to pull it off yourself, and so here it is.
Knock yourself out, Carl!
Katje’s Party Dip
1 can black beans, drained and rinsed
1 cup frozen corn
1 cup prepared salsa (we often use the jarred Costco stuff, but there’s some spicy chipotle salsa we use sometimes to great effect. If you’re out, just throw in a can of diced tomatoes or a few chopped fresh tomatoes and call it good)
Half a red onion, chopped fine
Half a red bell pepper, diced
A ripe but not mushy avocado, diced
A clove or two of garlic, minced very fine or crushed (or garlic granules if you’re in a hurry)
One jalapeno pepper, chopped fine (remove the pith and seeds if you don’t like heat)
1 Tablespoon ground cumin
Salt and pepper to taste
Shot of your favorite hot sauce (like Frank’s or Tabasco)
Juice of a lime (no lime? Add a splash of white vinegar instead)
Big handful of cilantro, chopped
Toss the beans and corn together. If it’s cool out, run it in the microwave for 30 seconds to get the chill off, but the frozen bits can be yummy when it hot. Add all the rest except the sour cream and mix well. If you can keep your mitts off this for a few hours, it will be even more delicious once the flavors meld a bit. Top with a scoop of sour cream and a few artful leaves of cilantro, and devour with your favorite tortilla chips. It’s all veggies, so it’s practically a salad… that means it’s good for you and you can eat as much as you want!