Fiesta Guacamole Dip

You know when you have a recipe that’s so good that you are asking yourself if you should share it or keep it to yourself and then somehow make a profit from it or win a contest or something like that? Well, that’s exactly how I feel with this Fiesta Guacamole Dip. 

This is not your traditional guacamole recipe, not that there’s anything wrong with guacamole (I love it! But this is like the elevated, loaded, jam-packed with flavor cousin of your favorite guacamole. Read: This is so much more delicious and spicy and good!

I mean let’s talk about the ingredients of this Fiesta Guacamole Dip for a hot second because there’s red onion, and creamy avocados, and street corn (oh my gosh all the street corn) and there’s also paprika, and lime (we went big with the lime) and salt and pepper and jalapeños and red pepper and cilantro. Just talking about them is giving me serious cravings. 

But seriously friends this is good on so many levels that you’ll find yourself making it for parties and gatherings and then trying to sneak into the kitchen with the bowl by yourself so you can have more. Don’t worry I won’t tell, I won’t even judge because I may have or may not did that the other day.

You can serve it with nachos, or baked flour tortillas which is my personal favorite. Baking them is as easy as drizzling some soft tortillas with a bit of olive oil, a sprinkle of salt and a crack of pepper and taking it to the oven for around 10 minutes or until it’s crunchy and golden and just perfect.

Fiesta Guacamole Dip + Toasted Flour Tortillas are all you need in this world. That and maybe a mocktailrita or 2.

Fiesta Guacamole Dip

Ingredients

¾ Cup corn

⅛ Cup sour cream

⅛ Cup cotija cheese, shredded

1 Garlic clove, minced

2 Avocados, sliced

1 Red Onion, chopped

¼ Cup chopped cilantro leaves

1 Tbsp paprika

⅛ Cup lime juice

½ Jalapeño, sliced

½ Red pepper, chopped

Salt and pepper

Nachos, for serving

Directions

In a pan over medium heat, cook the corn with the sour cream, cotija cheese, and minced garlic.

Cook for 5 minutes and set aside.

Take the sliced avocados to a bowl and mash them using a fork.

Add the corn and chopped onions and mix everything.

Add the paprika, lime juice, jalapeño slices, half the cilantro and half the red pepper.

Mix everything and transfer to a serving bowl.

Top with the remaining cilantro and red pepper.

Serve with baked flour tortillas and nachos.

Enjoy.