I have been on an avocado kick the last few weeks. It all started when I was walking through the produce section and put two avocados in the cart — with no clue what to do with them. When I got home I put them on the counter. When Jeff came home he looked at them, looked at me, made a face and said there was no way he was eating them. Since then I have used those up and bought three more and they are all gone.
The first time I used an avocado I just spread a quarter of a section on a slice of bread for a turkey sandwich. Jeff did not even notice it was there and I certainly was not divulging.
The second time I went to my twitter friends for suggestions. One woman came back with the idea for a dip. Just grind it up with a tomato and garlic she said. That seemed too easy but I tried it anyway except I did not stop with the three ingredients. What follows is my avocado dip. I have tried it twice and liked it both times.
Avocado and Tomato Dip Recipe
- 1/2 of avocado
- 1 clove of garlic, minced
- 1 small tomato
- 1/2 jalapeno (seeds removed)
- couple tablespoons Greek yogurt
- couple pinches of dry parsley
I use a Bullet blender. I put all the ingredients into the small container (which also has a handy storage lid) and blended it. I refrigerated it for a few hours before trying – delicious and guilt free.
The first time (with Tostitos) I made this it was a little thinner than the second because the tomato may have been a bit bigger. But it was tasty both times.
This avocado dip has a bit of bite but I would consider it mild. I have tried it with crackers and Tostitos scoops — I prefer it with the saltiness of the scoops.
* Try the Avocado Salad Recipe (awesome) I posted on Facebook
* My Smoothie Recipes