Triple Dip Recipe

Roast corn (if using fresh)

If using fresh corn, preheat a skillet or grill to medium-high. Toss 1 cup corn kernels with 1 tsp oil and a pinch of salt. Cook, turning occasionally, until lightly charred, 6–8 minutes. If using frozen, thaw and drain; if canned, drain.

In a medium bowl combine 1 cup rinsed black beans, the roasted corn, 1/2 cup finely diced red bell pepper and 1/4 cup finely minced red onion.

In a small bowl whisk together 2 tablespoons lime juice, 1 tablespoon olive oil, 1/2 teaspoon ground cumin, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Pour the dressing over the bean mixture and toss to combine.

Fold in 2 tablespoons chopped cilantro. Taste and adjust seasoning with additional lime or salt if needed. Refrigerate for at least 15 minutes to let flavors meld before serving.

Halve and pit 2 ripe avocados and scoop flesh into a blender or food processor.

Add 1/2 cup plain Greek yogurt, 1 tablespoon lime juice, 1 minced garlic clove, 1/4 teaspoon ground cumin and 1/2 teaspoon salt.

Blend until smooth, adding up to 2 tablespoons water a little at a time to reach a creamy, dip-like consistency. Taste and adjust lime or salt. Transfer to a serving bowl and cover to prevent browning; refrigerate until ready to serve.

If using fresh tomatoes, core and roughly chop. Place 1 cup tomatoes (or 1 cup canned crushed tomatoes) in a blender or small food processor.

Add 1/4 cup smooth peanut butter, 1 tablespoon soy sauce, 2 teaspoons rice vinegar, 1 teaspoon honey or maple syrup, 1 teaspoon Sriracha (or to taste), 1 minced garlic clove, 1/2 teaspoon grated fresh ginger and 1/4 teaspoon salt.

Blend while adding up to 2 tablespoons water to loosen the sauce, until smooth and pourable. Taste and adjust sweet, salty or spicy elements as desired. Transfer to a serving bowl.

Arrange the three dips in separate small bowls or in a single shallow platter with partitions: Black Bean & Roasted Corn Dip, Creamy Avocado-Lime Dip and Spicy Tomato-Peanut Sauce.

Garnish each dip as desired with reserved cilantro leaves and a light drizzle of olive oil on the avocado dip. Place tortilla chips or vegetable slices on the side and serve with lime wedges for squeezing over the bean dip or avocado.

Store leftovers separately in airtight containers in the refrigerator: avocado dip 1–2 days (press plastic on surface to limit browning), other dips 3–4 days. Re-stir before serving.