One of the things I had a hard time with when removing dairy from recipes was coming up with dip to use for veggies and chips. Yes, dip is perfect for parties, but let's face it. Dip is just fun any old time and the healthier you make it the more you can eat it, right?
I love avocados...the taste, the creamy texture. And even though they are high in fat, a lot of it is monounsaturated fat (the "good" kind). I wanted an avocado dip that could work for veggies or chips. This one is very simple. Feel free to add more of your favorite flavors.
Fresh Avocado Dip Print Recipe
(peeled and cubed)
1/3 c. chopped tomato
(skinned and seeded)
2 T. minced onion
1 large clove of garlic, minced
1 T. plus 1 t. lemon juice
1/2 T. olive oil
1/2 t. sea salt
1/8 t. pepper
Mash avocados in a bowl until creamy. Stir in remaining ingredients until blended. Refrigerate for at least 4 hours to blend flavors.
Note: If you wish to spice it up a bit for a party, try adding in 2 T. of GF mayonnaise and a dash of hot sauce (optional). Sprinkle two pieces of crumbled bacon on top. Definitely not as healthy but yummy.