nd avocado ranch dip.
To make the avocado ranch dip, mix mashed avocado, low
In a blender, puree dressing, avocado, cilantro, dill, 1/2 tsp lemon zest and 2 tsp lemon juice. Season.
Preheat oven to 400\u00b0F. Line 2 baking sheets with foil or parchment paper. Coat with cooking spray. Arrange potatoes in a single layer on prepared pans. Coat lightly with cooking spray. Season and sprinkle with rosemary and cayenne, if desired. Bake for 12 mins then flip potato slices over and bake for another 8-12 mins. Let cool. Serve with dip.
Use at room temperature.
Do not thaw.
Spread the 2 cans of bean dip in casserole dish; spread avocado
dip over bean dip. Mix sour cream, salad dressing and taco seasoning.
Spread over avocado dip.
Spread grated cheese over sour cream mixture; sprinkle chopped green onions, tomatoes and ripe olives on top.
Mix taco seasoning and refried beans to desired taste.
Spread bean mixture in an 8 x 8-inch pan.
Cover beans with avocado dip and spread evenly.
Cover avocado dip with sour cream; spread evenly.
Cover sour cream with salsa, just enough to cover the sour cream completely.
Sprinkle salsa with olives and green chilies, if desired.
Cover completely with shredded cheese (use jalapeno Jack if desired).
Dip your favorite chip into mixture and enjoy!
Mix avocado with 1 teaspoon lemon juice and garlic salt to taste.
Set aside.
In another bowl, mix mayonnaise, sour cream and taco seasoning.
In a 9 x 13-inch dish, layer ingredients as follows:
spread bean dip, then put avocado mix over dip.
Next, put mayo mix and next cheese, green onions and olives.
Layer again if enough.
Mix sour cream and taco mix.
Layer bean dip, sour cream mixture, avocado dip, olives, tomatoes and cheese in a 9 x 13-inch baking dish.
Make a day ahead.
Refrigerate until ready to serve. Use strong nacho chips for dipping.
ixing bowl. Scrape the 4th avocado half into a separate small
Spread refried beans on large platter.
Mix mayonnaise, sour cream and taco mix; spread on beans.
Spread with avocado mix. Spread with chopped olives.
Spread with grated Cheddar cheese. Use any kind of chips or crackers to dip with.
Makes 8 to 10 servings.
Heat olive oil in a skillet over medium heat; cook and stir leek until lightly browned, 5 to 10 minutes. Add avocado and horseradish; cook, mashing avocado with a wooden spoon, until heated through, 2 to 3 minutes. Stir lemon juice and salt into avocado-leek mixture.
Blend avocado-leek mixture in a blender until desired consistency is reached.
Mash avocado in a bowl using a fork until smooth. Stir salsa, mayonnaise, lime juice, chili powder, cumin, and garlic powder into mashed avocado using a fork. Gradually stir refried bean into dip. Refrigerate until chilled, at least 30 minutes.
Combine chicken, avocado, tomato, onion, jalapeno peppers and garlic.
Stir remaining ingredients until well blended.
Cover and chill until ready to serve.
Makes 2 3/4 cups dip.
Mix together ranch dressing and sour cream.
Add avocado, lime juice and zest, cilantro and black pepper.
Chill 30 minutes,.
Serve as a dip or thin with milk to use as a dressing.
Halve and peel avocado, reserving 1 shell.
Cube avocado and put in container of an electric blender.
Add lemon juice, onion, mayonnaise, Tabasco and salt.
Process until pureed.
Process spinach, avocado, sour cream, red onion, lime juice, jalapeno pepper, garlic, salt, black pepper, and hot sauce in a food processor until smooth.
Scrape dip into a serving bowl, cover with plastic wrap, and refrigerate until chilled, at least 1 hour.
Combine all ingredients in a bowl.
Cover & refrigerate for at least 1 hour.
Serve w/your favorite dippers & crackers.
NOTE: Yield has been estimated & depends largely on the size of avocado used.
Dip can be made up to 3 hrs ahead of use.
Peel, pit and mash avocados in medium bowl and add lemon juice, salt and pepper.
In another bowl, mix mayonnaise, sour cream and taco seasoning.
In a large, shallow (glass preferably) dish, spread bean dip.
Cover with avocado mixture.
Next spread with sour cream mixture. Sprinkle with onions and ripe olives. Cover with cheese and serve with corn chips for dipping.
Halve and peel avocado, reserving 1 shell.
Cube avocado and put into container of an electric blender.
Add lemon juice, onion, mayonnaise, Tabasco and salt; process until pureed.
To serve, pile avocado mixture into reserved shell.
Place on a serving dish and surround with potato chips for dipping.
Makes about 1 cup.
Mix diced avocado with lemon juice, onion and Worcestershire sauce.
Stir in cream cheese, sour cream and salt.
Add crabmeat and mix thoroughly.
Serve with tortilla chips or crackers.
Halve and remove stone.
In a small bowl mash avocado with a fork till almost smooth.
Add the natural yoghurt & cheese mix together until well combined.
Serve with rice crackers or biscuits or your choice.
Peel, dice and de-pit avocado and place in a food processor.
Add lime juice, hot pepper sauce and garlic.
Process until smooth and then season with salt and pepper.
Transfer to a bowl and cover by placing plastic wrap DIRECTLY onto the surface of avocado mixture.
Refrigerate until serving.
To serve, you can serve it as is or add some of the optional toppings and serve with tortilla chips or crackers.