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.
Whole grain pita breadcut 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.