Avocado-Corn Dip with Homemade Tortilla Chips

Vegetarian
Vegan
Dairy Free
Health score
26%
Avocado-Corn Dip with Homemade Tortilla Chips
45 min.
12
606kcal

Suggestions


If you're looking for a vibrant and flavorful dish that's perfect for gatherings or casual snacks, our Avocado-Corn Dip with Homemade Tortilla Chips is sure to impress! This mouthwatering recipe brings together the creamy richness of ripe avocados and the sweet crunch of corn, creating a delightful combination of textures and tastes that will keep everyone coming back for more.

Not only is this dip vegetarian, vegan, and dairy-free, but it's also easy to whip up. In just 45 minutes, you can serve it to a crowd of 12, making it an ideal choice for parties, game days, or family get-togethers. The freshness of lime juice and the kick from hot sauce elevate the flavors, while garnishes of cilantro and chopped tomatoes add a splash of color and extra flavor.

The homemade tortilla chips, perfectly golden brown and lightly salted, provide the perfect vehicle for scooping up the dip. Frying the tortillas gives them a satisfying crunch that pairs wonderfully with the smooth and zesty avocado mixture. Whether you're hosting a gathering or simply treating yourself to a delicious snack, this Avocado-Corn Dip is an irresistible choice that’s bound to impress all your guests!

Ingredients

  •  avocados ripe peeled chopped
  • teaspoon pepper black freshly ground
  • 0.3 cup firmly brown sugar dark packed
  • 12 servings garnishes: cilantro fresh chopped
  • 2.7 cups kernel corn whole frozen
  • 12 10-inch flour tortillas ()
  • 2.5 teaspoons ground cumin 
  • 0.3 cup hot sauce 
  • 0.5 cup juice of lime fresh
  • 12 servings vegetable oil; peanut oil preferred 
  • 0.8 teaspoon salt 
  • 12 servings salt 

Equipment

  • bowl
  • frying pan
  • paper towels

Directions

  1. Mash avocados in a large bowl to desired consistency. Stir in corn and next 6 ingredients. Cover and chill.
  2. Pour oil to a depth of 1/2 inch in a large skillet; heat to 35
  3. Stack tortillas; cut stack into 12 wedges. Fry wedges, 1 stack of 12 at a time, in hot oil 1 1/2 minutes on each side or until lightly browned. Quickly remove tortilla chips from oil; drain on paper towels, and sprinkle lightly with salt.
  4. Serve chips with dip.
  5. Garnish, if desired.
  6. *Our Test Kitchens used Bfalo Jalapeo Mexican Hot Sauce (Very Hot).

Nutrition Facts

Calories606kcal
Protein5.95%
Fat57.29%
Carbs36.76%

Properties

Glycemic Index
11.92
Glycemic Load
11.93
Inflammation Score
-7
Nutrition Score
21.198260887809%

Flavonoids

Cyanidin
0.44mg
Epicatechin
0.5mg
Epigallocatechin 3-gallate
0.2mg
Eriodictyol
0.22mg
Hesperetin
0.9mg
Naringenin
0.04mg
Quercetin
0.1mg

Nutrients percent of daily need

Calories:605.51kcal
30.28%
Fat:39.9g
61.38%
Saturated Fat:7.35g
45.94%
Carbohydrates:57.61g
19.2%
Net Carbohydrates:46.03g
16.74%
Sugar:9.67g
10.75%
Cholesterol:0mg
0%
Sodium:1096.94mg
47.69%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.32g
18.65%
Folate:185.61µg
46.4%
Fiber:11.58g
46.31%
Vitamin E:5.02mg
33.47%
Vitamin K:34.1µg
32.48%
Vitamin B1:0.45mg
30.31%
Manganese:0.6mg
30.01%
Vitamin B3:5.75mg
28.73%
Vitamin C:22.04mg
26.71%
Potassium:815.85mg
23.31%
Phosphorus:232.33mg
23.23%
Selenium:16.26µg
23.23%
Vitamin B2:0.39mg
22.67%
Iron:3.74mg
20.76%
Vitamin B6:0.4mg
20.25%
Vitamin B5:2.01mg
20.07%
Copper:0.35mg
17.58%
Magnesium:61.46mg
15.37%
Calcium:130.86mg
13.09%
Zinc:1.36mg
9.09%
Vitamin A:224.43IU
4.49%
Source:My Recipes