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Spicy Avocado Dip

Mexavocado16

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32
serves

INGREDIENTS

1 fully ripe Avocado from Mexico, peeled, pitted, and sliced
1 cup sour cream
3 oz. cream cheese, at room temperature
1/4 cup sliced pickled jalapeño chilies from a jar, drained
2 tbsp. pickled jalapeño liquid from jar
2 tbsp. chopped green olives

INSTRUCTIONS

  1. 1
    In a blender container, combine the avocado, sour cream, cream cheese, chilies and chili liquid; blend until smooth, adding a little more of the liquid if the mixture seems too thick.
  2. 2
    Transfer to a serving bowl; garnish with sliced olives if desired. Serve with tortilla chips, crackers, or raw vegetables.

notes

Author: Diana Barrios- Trevino, chef, Los Barrios Rest

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