Life has been a little busy lately with a 7 month old, busy projects at my full-time job, and the hustle and bustle of everything else that happens in the Fall. I’ve been cooking, baking, and grilling all summer long and have plenty to share with you all just as soon as I have time!
Thankfully, I’d already typed up this recipe and happen to be making it this weekend for a cookout we’re attending. This dip is a hit at parties year-round. While many of the ingredients are best enjoyed on a hot summer day, I’ve also served this dip around Christmas time and no one shied away! If you love avocado like I do, prepare yourself to fall deeper and deeper in love. Once you start eating this you won’t be able to stop!
While I traditionally serve this with tortilla chips, you can put it on top of a salad, in sandwiches, and over Mexican dishes. It makes A TON, so be prepared to give some to some friends and neighbors.
You can find the Italian seasoning in the dressing aisle. It’s usually up high so it’s easy to miss if you’re short like me. Pick up a box of this stuff because I swear you’ll use it more than just for this dip.
Pro tip: this dip tastes even better after it’s had some time in the fridge. The flavors join together in a magical way.
- 1/2 cup canola oil
- 1/2 cup apple cider vinegar
- 2 oz Good Seasons Italian Dressing mix
- 32 oz sweet corn drained
- 32 oz black beans drained
- 4 large avocados
- 6 green onions
- 3 large tomatoes diced
- In a large bowl, add all dip ingredients and stir.
- In a small bowl or mixing jar, combine all dressing ingredients and mix until blended. I use a blender ball for this and it’s awesome.
- Pour dressing over mix, stirring as you pour. Cover and let sit in the fridge as long as possible before serving. This is a good one to make the night before as the flavors work their magic in the fridge.
- Serve cold with tortilla chips.
