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Healthy Corn & Avocado Dip with Chipotle Popcorn

This avocado dip combines the natural sweetness of corn with the bright tanginess of lime and protein-rich Greek yogurt, the creaminess of avocado and ricotta, and a little heat from some jalapeno and chipotle chili. 
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8 people
Calories 260kcal

Ingredients

Corn Dip:

  • 4 corn cobs husked and silks removed
  • 1/2 jalapeno seeds and ribs removed, finely minced
  • 1 tsp lime zest
  • Juice of 1 lime
  • 1/4 cup plain 0% Greek yogurt
  • 1/2 cup part-skim ricotta cheese
  • 1/2 avocado roughly chopped
  • Chipotle chili powder and sea salt to taste

Garnish:

  • 1 mini bag of air-popped popcorn
  • Chipotle chili powder and sea salt to taste
  • Whole grain pita bread cut into triangles, for serving

Instructions

Corn Dip:

  • Heat a BBQ over medium high heat. Add the corn cobs and cook, turning regularly once the kernels deepen in colour, about 10-12 minutes total. Remove from the grill and set aside to cool.
  • Once cool enough to touch, carefully remove the kernels with a sharp knife and transfer to a food processor.
  • Puree until smooth, then add the remaining ingredients. Process again until smooth, then season with salt and chili powder, to taste.

Garnish:

  • Pop the popcorn in the microwave, then toss with chili powder and salt, to taste.

Assembly:

  • Transfer the dip to a bowl and top with the popped popcorn. Serve with whole grain pita for dipping.

Nutrition

Calories: 260kcal