Cilantro Spiked Corn, Crab, and Avocado Dip — Robert St. John

Ingredients

• 3 Tbsp lime juice, freshly squeezed
• 2 Tbsp Tequila
• ¼ cup olive oil
• 1 tsp salt
• 3 avocados
• 1½ cup fresh cooked corn, cut from the cob (use frozen kernals if fresh is not available)
• 2 Tbsp red bell pepper, finely diced
• 1 tsp garlic, minced
• ¼ cup onion, finely chopped
• 1 cup fresh lump crab meat, picked of all shell
• ⅛ tsp cayenne pepper
• 1 Tbsp hot sauce
• 1 Tbsp fresh chopped cilantro