Creamy avocado and jalapeno dip
Ingredients:
- 1 avocado, peeled and seed removed
- 2 jalapenos, chopped with seeds and white ribs removed
- 3⁄4 cup cilantro leaves
- 3 garlic cloves, peeled
- 3 tablespoons mayonnaise
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1⁄2 teaspoon salt
- 1⁄3 cup water (optional)
Directions:
Add all ingredients except the water to a food processor and blend until everything is a smooth consistency. You will probably have to scrape down the edges of the food processor bowl a couple of times to get everything chopped properly.
If the dip seems too thick, add a little bit of the water and pulse the food processor again. Keep adding water a little bit at a time until the dip is the consistency that seems good to you. It needs to be creamy and spreadable.
Store in a sealed container in the refrigerator for up to a week.