AVOCADO CRACK DIP



INGREDIENTS:
  • 3 large avocados (chopped into small chunks)
  • 1 pint cherry tomatoes (chopped into small chunks)
  • 4 ounces plain crumbled feta cheese
  • 1 small bunch of fresh parsley (chopped fine)
  • 1 tbsp olive oil
  • 1.5 tbsp red wine vinegar
  • 1/2 tsp or more of garlic powder
  • salt and pepper to taste
  • 1/4 cup chopped fresh onion or 1 tsp onion powder (optional)
  • 1 bag tortilla chips for serving

INSTRUCTIONS:
  1. Except for the avocados, combine all of the ingredients together in a bowl.
  2. Refrigerate for a few hours or overnight, and then chop the avocados and gently stir them in just before serving.

TIPS:
I’ve also made this with cottage cheese in place of the feta, and YUM! It’s surprisingly good.
Feel free to use fresh garlic and any tomato of your choice. I like the cherry tomatoes because you get more skin and less of the juicy guts.
My family is not a raw onion fan, so I always omit them from recipes, but they are a nice addition if you’re into that.

Recipe Inspiration: Stock Piling Moms

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