Chipotle & Roasted Corn Avocado Dip
I call this avocado dip because loyalists to guacamole would go bananas if this was called such a thing. My Chipotle Avocado Dip is a spicy, smoky, chunky and slightly sweet dip that goes well with chips, tacos and other mexican fare. I used to make this weekly for months. Now I make it when I'm in the mood for a healthy-ish dip. It started as a basic guacamole recipe and somewhere along the way it turned into what it is now.
Chipotle & Roasted Corn Avocado Dip
I call this avocado dip because loyalists to guacamole would go bananas if this was called such a thing. My Chipotle Avocado Dip is a spicy, smoky, chunky and slightly sweet dip that goes well with chips, tacos and other mexican fare. I used to make this weekly for months. Now I make it when I'm in the mood for a healthy-ish dip. It started as a basic guacamole recipe and somewhere along the way it turned into what it is now.
Open in Cookpad AppSteps
- 1
Roast the corn husk and all in a oven directly on the rack at 350 for 30 minutes. Prepare other vegetables while the corn is roasting.
- 2
Peel and smash avocados to a desired consistency. Mix in 4 ingredients under the avocados. Open can of chipotle peppers in adobo sauce and set one pepper aside. Measure out 1 T of the adobo sauce and set aside.
- 3
Fold in the other 4 ingredients.
- 4
Fold corn into the mixture along with the cumin and salt. Let it chill in the fridge for at least 30 minutes. Enjoy with tortilla chips or on toast for breakfast.
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