Fresh Corn & Avocado Dip

Name: Fresh Corn & Avocado Dip
Prep time: 20 min
Total time: 20 min
Yield: 4 cups
Cuisine: North America, Mexican
Ingredients: 2 cups fresh or frozen corn, thawed; 1 medium ripe avocado, peeled and diced; 1 small peach, peeled and chopped; 1 small sweet red pepper, chopped; 1 small red onion, chopped; 2 tablespoons olive oil; 2 tablespoons white wine vinegar; 1 tablespoon lime juice; 1-1/2 teaspoons ground cumin; 1 teaspoon minced fresh oregano; 1 garlic clove, crushed; Salt and pepper to taste; 1 minced and seeded jalapeno pepper, optional; Baked tortilla chips

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 4 cups

I alter my sister's recipe by adding a finely chopped jalapeno pepper for a little heat. This tasty dip can be made ahead of time and refrigerated until serving. —Pat Roberts, Thornton, Ontario

Ingredients

2 cups fresh or frozen corn, thawed
1 medium ripe avocado, peeled and diced
1 small peach, peeled and chopped
1 small sweet red pepper, chopped
1 small red onion, chopped
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon lime juice
1-1/2 teaspoons ground cumin
1 teaspoon minced fresh oregano
1 garlic clove, crushed
Salt and pepper to taste
1 minced and seeded jalapeno pepper, optional
Baked tortilla chips

Directions

1. Combine first 11 ingredients; add salt and pepper and, if desired, jalapeno. Serve with tortilla chips.

Nutrition Facts

1/4 cup (calculated without chips): 52 calories, 3g fat (0 saturated fat), 0 cholesterol, 4mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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