Thomas is a great cook. Soon after we met he grilled rosemary lamb chops for me, and I was so impressed! We have been to countless cookouts together, and his friends (our friends, now!) always have the best food. This corn and bean dip is one of his favorite dishes to bring to parties, so I asked him to write down the recipe for me. He even took an ingredient shot when we made it!
The secret sauce is a combo of mayo, avocado, and sour cream that blends into the dish as a creamy dressing. Everything else gets diced and minced and tossed together. It’s super easy to make!
We took it to a cookout a few weeks ago and it was all gone by the time we headed home. A fan-favorite for sure.
Thomas would also tell you that you MUST use Duke’s mayo. He is a die-hard loyal Duke’s fan. Not to be confused with Duke University. Sadly he is also a die-hard University of Virginia fan, so basketball season is interesting for us : )
Scooped Up Party Dip
Ingredients (A party-size bowl)
- 1 can black beans, drained and rinsed
- 10-ounce bag of frozen sweet corn
- 1 red bell pepper, diced
- 1 avocado, diced
- 1 clove of garlic, minced
- 1 small lime, juiced
- 1 tablespoon of olive oil
- 1 tablespoon of Dukes mayo
- 1 tablespoon sour cream
- Small handful of cilantro, minced
- 1 tsp cumin
- 1 tsp cayenne
- pinch salt
- pinch pepper
- Combine all ingredients in a bowl and mix well.
- Serve with scoop chips!