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Author Notes: This recipe is always begged for by family and friends, much like myself it is subject to change but the heart is always the same... —DUZE @BakingBackwards
- 3 ripe avocados
- 4 cloves garlic, minced
- 1 small tomato, finely chopped
- 1/4 spanish red onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 2 limes, zest and juice
- 1 pinch coarse sea salt, NOTE: THIS CAN BE REPLACED WITH A DASH OF SOY SAUCE FOR A HINT OF UMAMI
- 1/4 large lemon juiced
- 1 tablespoon sour cream
- 1 pinch dried red chilli flakes
- 1 splash red wine vinegar
- 2 teaspoons extra virgin olive oil
- 1 teaspoon freshly cracked black pepper
- Scoop out the flesh of the avocados and place in a medium sized mixing bowl. Mash up with the salt and garlic.
- Stir in the juice and zest of the citrus.
- Stir in the chopped vegetables.
- Stir in the spices. Then incorporate the olive oil, vinegar and sour cream. Drop a pit in the bowl and wrap with saran if storing in the fridge before serving to prevent dip from oxidizing.
- Serve with whatever you fancy, I like blue tortilla chips. Also nice with pita or spread on toast with tomato slices on top with a touch of evoo and sea salt.
- This recipe was entered in the contest for Your Best Avocados
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Dip
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