I love a good salsa and this flavor packed Fiesta Dip is one of my favorites! This stuff is loaded with all things delicious...fire roasted corn and poblano peppers, hearty black beans, avocado and tomatoes, cilantro (some love it, some hate it!) and a hefty squeeze of lime. It gets finished off with some salt, pepper and crushed red pepper flakes. All of the ingredients combine to create a colorful dish that's loaded with flavor.
This dip is satisfying enough to eat on its own, but there are so many delicious ways to enjoy it. With some lettuce and chicken, you have a pretty healthy and hearty salad. You could even top it with some of this Chipotle Vinaigrette! It would taste amazing on tacos, burritos or bowls! Of course, we pretty much drowned a whole bag of tortilla chips in this stuff. When we ran out of chips, I started scooping it up with ripped off pieces of warm flour tortilla and it was pretty freaking amazing.
To give this dip a deeper level of flavor, we used roasted corn and poblano peppers. You can usually find roasted corn in the frozen vegetable section in the grocery store. If you can't find any frozen, you can usually track down a can of roasted corn or just go with regular frozen corn.
Of course, no salsa is complete without some spice and this one gets it in a couple different ways. We used a large Poblano pepper, which is pretty low on the scoville scale so it won’t set your mouth on fire. And for some more intense heat, we added a decent amount of crushed red pepper, which has a good burn to it and the deep red pepper flakes add a really nice pop of color.
We roasted poblano peppers on a foil lined baking sheet under the broiler for 6 minutes on each side for a mild but flavorful heat. When they come out of the broiler, carefully wrap the peppers in the foil for about 5 minutes. Then, you can easily peel the charred skin away and dice your peppers! For this batch, we only used one roasted poblano....but if you're gonna take the time to roast one, you may as well throw another one on the pan! You can chop that extra pepper up into some mac and cheese, eggs or even potatoes....don't mind if I do.
While the pepper is roasting, you can get the rest of the ingredients together. In a large mixing bowl, we combined a 29 oz. can of black beans (drained and rinsed), a 10 oz. package of frozen roasted corn (we had some regular frozen corn on hand, so we added about an additional 10 oz. of that to the mix!), two diced avocados and two diced tomatoes, half of a finely diced red onion, a handful of chopped cilantro (about 1/4 to 1/2 cup, depending on your taste) and 1 large or 2 small limes, depending on their size. Sprinkle with some salt, pepper and crushed red pepper, to taste. Toss it all together and dig in!
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Hi, hungry friends! We’re Ashley & Sean, Louisiana natives with a big love of food! We’re a husband and wife dynamic duo who film & photograph people, places & food for a living. The Craft Chew is our food baby, inspired by our love of craft brews, tasty chews and a little nod to our furry pup, Chewy. Thanks for stopping by!