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Below are the ingridients that are required to make a yummy Chipotle & Roasted Corn Avocado Dip:
- Take 1 of small can of chipotle peppers in adobo sauce.
- Get 2 of Hass avocados, ripe, smashed.
- Prepare 2 T of red onion, minced.
- Take 2.5 T of cilantro, minced.
- Get of Juice of 2 limes.
- Take 1 of Chipotle pepper, minced.
- Take 1 of serrano pepper, minced.
- You need 1 T of adobo sauce.
- You need 1/2 of medium tomato, seeded & diced.
- Use 3 T of roasted corn taken off the cobb.
- Use 1/2 t of salt.
- Get 1/2 t of cumin.
Done with the ingridients? Below are the sequences on serving Chipotle & Roasted Corn Avocado Dip:
- Roast the corn husk and all in a oven directly on the rack at 350 for 30 minutes. Prepare other vegetables while the corn is roasting..
- Peel and smash avocados to a desired consistency. Mix in 4 ingredients under the avocados. Open can of chipotle peppers in adobo sauce and set one pepper aside. Measure out 1 T of the adobo sauce and set aside..
- Fold in the other 4 ingredients..
- Fold corn into the mixture along with the cumin and salt. Let it chill in the fridge for at least 30 minutes. Enjoy with tortilla chips or on toast for breakfast..
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