Make with WHEAT THINS Original Snacks
Prep Time: 30 min Total Time: 30 min
2-1/4 cups dip or 18 servings, 2 Tbsp. dip and 16 WHEAT THINS each.
Per Serving: 180 calories, 8g total fat, 1.5g saturated fat, 5mg cholesterol, 270mg sodium, 24g carbohydrate, 2g dietary fiber, 5g total sugars, 3g protein
The corn mixture can be refrigerated up to 2 days before using as directed. Since the avocado mixture will turn brown, it is best to prepare the avocado mixture just before assembling and serving the dip. But if you do want to make it ahead of time, cover the filled bowl with plastic wrap, pressing the plastic wrap directly onto the surface of the avocado mixture. Refrigerate up to 2 hours. Stir just before using to assemble the dip.
Cut additional lime into wedges; use to garnish dip just before serving along with additional jalapeño pepper slices and fresh cilantro sprigs.
Heat grill pan on medium heat. Place ear of corn in hot pan. Grill 15 to 20 min. or until kernels are evenly charred, turning frequently. Cool. Place small bowl upside down in large bowl. Stand corn cob on small bowl, then use sharp knife to carefully cut kernels off corn ear into large bowl.
This dip can easily be doubled if serving a larger crowd.
Serve this flavorful dip, made with better-for-you ingredients, with WHEAT THINS for 21g of whole grains per serving.
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