0 min
0 h 0 min
Makes 3 cups dip or 24 servings, 2 Tbsp. dip and 16 WHEAT THINS each.
Quinoa-Street Corn Dip
Grilled corn on the cob and garden fresh vegetables combine to make a delicious dip that will remind you of eating Mexican street corn.
Ingredient list
- 1 cup cooked tri-color quinoa
- 1 ear corn on the cob, grilled, kernels removed from cob
- 1 tomato, seeded, chopped
- ½ red pepper, chopped
- ½ fresh jalapeño pepper, seeded, finely chopped
- 2 green onions, chopped
- 2 Tbsp. chopped fresh cilantro
- 2 Tbsp. EACH reduced-fat mayonnaise and extra virgin olive oil
- Zest and juice from 1 lime
- 1 clove garlic, minced
- ½ tsp. ground cumin
- ½ avocado, chopped
- 2 Tbsp. crumbled Cotija cheese
- WHEAT THINS Original Snacks
Directions
Combine quinoa, corn, tomatoes, peppers and onions in large bowl.
Mix cilantro, mayonnaise, oil, lime zest, lime juice, garlic and cumin until blended. Add to quinoa mixture; mix lightly.
Refrigerate 1 hour.
Stir in avocados, then top with cheese before serving with the WHEAT THINS.
Nutrition factsNutrition information
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