Monday, July 17, 2017

Corn and Tomato Dip Recipe

Happy Monday! I hope everyone had a great weekend. Ours was relaxing and we stayed home most of the weekend, so that was nice after being so busy lately.

Summer time is known for BBQ and get together's with friends. Along with swimming, fireworks, late nights, and just a good time! We get invited to a lot of parties and get together's throughout the summer and I always like to bring something to pass around or if I'm throwing the party I like to make enough snacks for everyone.

I found this recipe for Corn and Tomato Dip and it looked so good and perfect for the summer that I had to try. It was a hit! We used some Tortilla scoops to eat it with and it was the perfect, light snack. Healthy too, which is always a plus!

Here is the recipe! You can add a can of black beans to it as well but I'm not a fan of beans so I left it out. My husband wasn't very happy about that but it was still good! I think next time I'll be nice and add the beans and just pick around them and I also want to try it with avocado because I think that would be really good.

This recipe is also gluten free! And I think that the cilantro is what makes this recipe taste so good, it gives it a nice fresh taste and it was amazing!









Corn and Tomato Dip 

What you need:

1 (14 oz) can corn - drained

1 medium tomato - diced

1 green bell pepper - diced

1/2 cup red onion - diced

1 clove garlic - diced

2 TBSP fresh cilantro - chopped

1/4 cup olive oil

1/4 cup red wine vinegar

2 TBSP fresh lime juice

salt and pepper to taste

Recipe:

1. In a large bowl, combine corn,  (beans if desired), tomatoes, bell pepper, onion, garlic and cilantro.

2. Add Olive Oil, red wine vinegar, lime juice, salt and pepper. Mix it all together.

3. Cover and refrigerate for at least 30 minutes. Serve with tortilla chips or anything else you would like to try it with!

I hope you all enjoy. Thanks for reading!
XOXO, Becca

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