This is a Chipotle copycat recipe. We use Xochitl corn chips.
4 Haas avocadoes (peel, seed, and mash)
1 jalapeno pepper (seeded and minced)
½ red onion, finely chopped (or put in food processor just until chopped)
½ lime, juiced
4 heaping TB of cilantro
I throw everything but the avocadoes in a food processor. Mash the avocadoes and add the other ingredients to it and mix. (Putting the avocadoes in a food processor supposedly causes browning.) Store remainder in the fridge for up to 2 days. The dip will brown some. Just stir it. You can also use half lemon and half lime juice if desired, or add ½ of a diced tomato for variation.
4 Haas avocadoes (peel, seed, and mash)
1 jalapeno pepper (seeded and minced)
½ red onion, finely chopped (or put in food processor just until chopped)
½ lime, juiced
4 heaping TB of cilantro
I throw everything but the avocadoes in a food processor. Mash the avocadoes and add the other ingredients to it and mix. (Putting the avocadoes in a food processor supposedly causes browning.) Store remainder in the fridge for up to 2 days. The dip will brown some. Just stir it. You can also use half lemon and half lime juice if desired, or add ½ of a diced tomato for variation.
Feingold Stage 2 (for stage one, omit the jalapeno)
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