Avocado Dip

13

Avocado dip is loaded with 6 avocados, corn, beans, red onion, and then drizzled with easy canned salsa verde. This is the best dip ever and so easy to make!

6 avocados, chunked small
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained and rinsed
1/3 cup finely chopped red onion
1 cup salsa verde
Combine avocados, corn, black beans, and red onion in mixing bowl. Stir to combine. Add in the salsa verde and gently stir together. Serve right away or let chill in the fridge.
See the full directions on my site
Nutritions

Calories
6503

Sodium
1552mg
64% DV

Fat
341g
525% DV

Protein
107g
214% DV

Carbs
352g
119% DV

Fiber
135g
542% DV

Stewed Okra and Tomatoes is a classic Southern dish! Flavored with bacon, onion, garlic and cider vinegar, you know these vegetables are bound to be good. Serve garden fresh okra and tomatoes during the summer months, or use canned and frozen ingredients in the off-season. Paired with a side of cornbread, this is a simple and affordable dish to enjoy year-round!

3 slices thick cut bacon
1 small Vidalia onion
2 cloves garlic
2 15.5 oz cans diced tomatoes
1 T sugar
2 t fresh thyme leaves
1 dried bay leaf
1/2 t apple cider vinegar
1/2 t Worcestershire sauce
2 c fresh or frozen okra
salt and pepper ( to taste )
6
  • In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
  • Add the onion and garlic; saute for 5 more...
    See the full directions on my site
Nutritions

Calories
1105

Sodium
1147mg
47% DV

Fat
114g
176% DV

Protein
1g
3% DV

Carbs
4g
1% DV

Fiber
2g
8% DV