Tex-Mex Bruschetta Dip


I am three-quarters of the way through my first week of Vegetarianism 3.0 and I have been eating pretty well. I’ll have a recap post on Saturday (promise) but I had to share a little snack that I whipped up on Sunday… which was not technically the start of my vegetarian journey, but it was close.

I came home on Sunday from a community health promotion event for my internship and I was completely starving. Because it was the awkward time between lunch and dinner (and I did NOT want to ruin my appetite for roasted chicken), I wanted something light and fresh.

So I made Tex-Mex Bruschetta Dip – a combination of traditional Italian bruschetta and my favorite Tex-Mex flavors.

It starts with some beautiful grape tomatoes.


Mine were a little large, so I cut them into quarters for easy eating.


And then gently chucked them into a bowl.

Added some avocado.


Part One of the Tex-Mex aspect of this dip. Yummy (and seriously, how beautiful is that green?).

Then I tossed in some black beans.


Not only for some protein but for some more Tex-Mex flavor!

Now, there needs to be a little more Italian flavor (this is bruschetta dip after all).


So I drizzled the whole thing in a delicious lemony vinaigrette. It adds the acidity to prevent the avocados from going brown but also gives the whole dish an Italian flair!

Then I just plopped it into a bowl and garnished with some basil.


And plunked some crackers on the side. If you want, you can actually serve this like bruschetta by spooning the dip onto toasted bread. Flexibility, man… it’s a good thing!

It was a perfect snack that combined my favorite flavors and was the perfect beginning to my vegetarian journey.

Enjoy, everyone.

Your avocado lovin’, Italy missin’ friend,


Tex-Mex Bruschetta Dip

  • Servings: 2 people
  • Difficulty: easy
  • Print


10-11 grape tomatoes, cut in half (or quarters if they are really big)

½ a medium-size avocado, cubed

¼ cup canned black beans, drained and rinsed

3 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

¼ cup extra-virgin olive oil

1 teaspoon Dijon mustard

½ teaspoon salt

1 teaspoon ground black pepper

Basil for garnish


1. In a bowl, combine the tomatoes, avocado, and black beans. Set aside.

2. In a container with a tight fitting lid, combine the lemon juice, red wine vinegar, olive oil, mustard, salt, and pepper. Shake well to combine.

3. Drizzle some of the dressing over the tomato mixture. Stir to combine – add more dressing if you desire. Garnish with some basil and serve alongside crackers or on toasted bread slices.


4 thoughts on “Tex-Mex Bruschetta Dip

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