Creamy avocado and jalapeno dip
This creamy avocado and jalapeno dip is great for your next snack night or friendly gathering. Enjoy with potato chips, tortilla chips, or spread it on a sandwich for a creamy, slightly spicy kick.
YIELD
1 cup of dip
1 cup of dip
PREP TIME
15 minutes
15 minutes
TOTAL TIME
15 minutes
15 minutes
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.
Have you made this recipe? Tag @beerinator and let him know!
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