Acapulco's Black Bean and Corn Guacamole Dip

Acapulco's Mexican Restaurant Copycat Recipe

1 vine-ripened tomato, seeded and chopped
1/2 cup crumbled Cotija cheese (could use feta or shredded Monterey Jack)

 Black Bean Dip:
1 (15 oz.)  can seasoned black beans OR 1 regular black beans, drained and rinsed
1/4 cup chopped onion or shallot
1/2 jalapeno, seeded and chopped
1 garlic clove, chopped
2 Tablespoons chopped cilantro
juice of 1/2 lime
1/4 teaspoon cumin
salt and pepper

Sweet Corn Guacamole:
2 ripe avocados
juice of 1/2 lime
1 garlic clove, microplaned or minced
salt and pepper
3/4 cup frozen sweet corn, thawed
2 tablespoons chopped cilantro

Combine the  ingredients for the black bean dip in a food processor the process until smooth, scraping down sides as needed. Taste and add more salt and pepper if necessary. Smooth into the bottom of a 9 inch pie pan then place into the refrigerator while making  the Sweet Corn Guacamole.

Add the avocados, lime juice, garlic, salt, and pepper to a large bowl then mash until smooth. Taste and add more salt and pepper if necessary. Fold in the thawed sweet corn and cilantro then smooth on top of the black bean dip. Sprinkle on  the chopped tomatoes and crumbled Cotija cheese then serve with tortilla chips and crudite.

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