Val and Jess’s Vegan Avocado Dip

We love avocados, and invented this dip together. It is super easy, and you can adjust the amounts of ingredients to suit your taste. It has been a party favorite ever since, and the majority of requests are from the meat lovers! Serve with blue corn chips.

Original recipe makes 12 servings


2 avocados – peeled, pitted and diced
1 (19 ounce) can black beans, drained and rinsed
1 (11 ounce) can whole kernel corn, drained
1 medium onion, minced
3/4 cup salsa
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice
2 tablespoons chili powder
salt and pepper to taste

  • PREP

    15 mins


    15 mins


  1. In a bowl, mix the avocados, black beans, corn, onion, salsa, cilantro, and lemon juice. Season with chili powder, salt, and pepper.


Calories: 128 kcal
Carbohydrates: 17.8 g
Cholesterol: 0 mg
Fat: 5.5 g
Fiber: 6.7 g
Protein: 4.6 g
Sodium: 395 mg