Roasted Corn and Avocado Dip
Roasted Corn and Avocado Dip could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe serves 20. One portion of this dish contains roughly 3g of protein, 10g of fat, and a total of 186 calories. Head to the store and pick up avocados, lime juice, canolan oil, and a few other things to make it today. It works well as a very affordable hor d'oeuvre for The Super Bowl. From preparation to the plate, this recipe takes around 20 minutes.
Instructions
Combine corn and oil in a shallow baking dish.
Bake at 400° for 12-15 minutes or until lightly browned, stirring several times. Cool.
Meanwhile, chop 1 avocado and set aside. Mash the other avocado in a bowl; add the lime juice, garlic, onion, jalapenos, salt and cumin. Fold in chopped avocado and the corn. Chill.
Serve with tortilla chips.
Recommended wine: Sparkling Wine, Sparkling Rose
Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The NV Sacchetto "Zecchino" DOC Brut Wine with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.
![NV Sacchetto]()
NV Sacchetto "Zecchino" DOC Brut Wine
herbaceous , melon , stone fruit