Avocado Tomato Dip Recipes

Steps:

• Mash the avocados in a deep bowl. Mix in garlic, salt, and black pepper. Stir in sour cream until well-blended.

Steps:

• In a small bowl, mash avocados and lime juice with a fork. Stir in the tomato, sour cream, salt and garlic. Cover and refrigerate for 5 minutes. Serve with tortilla chips.

Steps:

• 1. Scoop flesh from avocados. In food processor bowl combine avocado, sour cream, onion, lime juice, cilantro, jalapeno pepper, salt and black pepper. Cover and process until very smooth, stopping to scrape down sides of food processor bowl as needed.
• 2. Spoon into 4- to 5-cup shallow serving bowl or 9-inch pie plate. Sprinkle with lettuce, tomato and bacon. Serve with Keebler® Town® House® Flipsides® Original crackers.

Steps:

• 1. To make dressing: Mince onion and garlic in food processor. Add oil, lemon, and seasonings
• 2. Chop the cherry tomatoes and the avocado into bite size pieces. Put in a mixing bowl
• 3. Toss with enough dressing to moisten. Spread in a flat bottomed serving dish.
• 4. Serve the same day with 'scoop' tortilla chips.

Steps:

• Use a large knife to pulverise 1 large ripe tomato to a pulp on a board, then tip into a bowl.
• Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.
• Tip the juice of 1 large lime, a handful of roughly chopped coriander, 1 finely chopped small red onion and 1 deseeded and finely chopped red or green chilli into the bowl, then season with salt and pepper.
• Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.