Saturday, April 28, 2012

Border Bean Dip with Avocado

1/2 cup chopped avocados
1/2 cup plain Greek yogurt
3 Tbsp. fresh lime juice
1/4 tsp. ground cumin
1 can (19 oz.) black beans, rinsed
1 pkg. (10 oz.) frozen corn, thawed
1 tomato, chopped
2 Tbsp. chopped fresh cilantro
Wheat Thins, Triscuts, Pretzel Chips or Veggie sticks

Make It

MASH avocados in large bowl; stir in yogurt, lime juice and cumin.
ADD all remaining ingredients except chips; mix well.
REFRIGERATE 15 min. Serve with chips or veggies.

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