This corn jalapeño avocado dip is NOT Whole30 approved… I totally wrote this post at like 11pm last night and thought it was Whole30 compliant. Then my SUPER SWEET friend Kate emailed me this morning and was like “hey you actually can’t eat corn on Whole30”. Duh! I knew that… But corn in this form is really a vegetable not a grain (but whatever Whole30 rules) so my exhausted self last night made a mistake. As you can see, I’m completely failing at Whole30…
I ate six Reese’s dark chocolate miniatures just last night (mainly because I ran out of almond and sunflower seed butter)… plus I totally ate some of Tom’s birthday cake last week because it was AMAZING. My genius self decided to do Whole30 during the month of Tom’s birthday, St. Patty’s Day, and March Madness… Idiot.
I haven’t eaten grains, legumes, or dairy in over two weeks, plus I haven’t had any booze during the week BUT the no sweets is killing me. I do really well at breakfast: coffee or tea with no Splenda or sugar-y almond/coconut milk. Lunch has been great including things like: apples, bananas, berries, nuts, roasted sweet potatoes, grilled chicken etc. I’ve done pretty well with dinner too BUT then after dinner… I want something SWEET. I’ve literally been drinking sugar free nut butter like it’s my job or inhaling dried fruit. I’m just so frustrated because food is now soooo boring, which is bad when you know… write a food blog.
Clearly sweets is my tough spot. Though, these past two and half weeks have really helped me eliminate the unnecessary sugar in my meals which is great but dudes, I need a treat every once in a while!! Sooo am I quitting?
Kinda? I’m adding back in grains and legumes but I’m still going to try to limit my sugar because obviously I have a problem ha! Honestly, I just need my freedom to cook whatever I’m inspired by!! Also, I’m really excited to make this pizza next week for dinner. No cheese on my side though. Yummmmm. Okay so, this corn jalapeño avocado dip… I know that it sounds like I just threw three random Mexican foods together in a dip but I swear it’s not weird. It is dairy free though without any weird fake cream cheese. BOO YA. That fake cheese crap scares me. But don’t you worry, this corn jalapeño avocado dip is not scary. It’s delicious and creamy and all things good!
Roasted corn, garlic, shallots, and jalapeño are smothered in a “cream sauce” made from avocado (sooo creamy), soaked cashews (a vegan’s best friend), nutritional yeast (looks like fish food but tastes goooood), almond milk, ground cumin, and olive oil. It’s then baked into a warm, creamy, and dip-able wonder. Perfect for basketball this weekend?! Go blue!!!!!! Go recipe!!!
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corn jalapeño avocado dip
Ingredients
- 1 heaping cup cashews soaked in hot water for at least 1-2 hours
- 1 large avocado
- 1/4 cup nutritional yeast
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons avocado oil divided
- 4-8 tablespoons unsweetened almond milk
- 2 large shallots diced
- 6 garlic cloves minced
- 4 cups corn I used frozen but fresh is ideal | drained canned corn also works
- 2 teaspoons chili lime seasoning sub 1 tsp chili powder + 1/2 tsp sea salt + juice from half a lime
- 1 jalapeño stem and seeds removed then minced
- 1-2 tablespoons chopped cilantro garnish
- tortilla chips or veggies to dip
Instructions
- Preheat oven to 325F. Coat a square baking dish with avocado oil or cooking spray.
- To a blender, add soaked/drained cashews, avocado flesh, nutritional yeast, ground cumin, sea salt, pepper, one tablespoon avocado oil, and four tablespoons almond milk. Blend on high, scraping down sides of blender with a spatula as needed, until creamy and smooth. Add more tablespoons of almond milk if needed to encourage blending (I used seven tablespoons total). You want this mixture to be creamy and pourable but not too thin. Taste and season with more salt, pepper, or cumin if needed. Set aside.
- Heat remaining tablespoon of avocado oil in a large cast iron skillet over medium heat. Add shallots and garlic, sauté about 2-3 minutes or until soft and fragrant. Add corn and chili lime seasoning to the skillet, stir to coat. Cook for 5 minutes or until the corn is slightly darker in color. Add minced jalapeño then cook one more minute. Remove from heat.
- Pour avocado cashew mixture from blender into the skillet. Mix until the completely incorporated with the corn. Transfer contents of the skillet to the coated baking dish from step one. Bake 12-14 minutes or until hot and bubbly.
- Eat with tortilla chips or veggies!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your dip in action. Peace, friends!
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