Two Great Avocado Dips
Elizabeth Jacobs
Both really good, but the guacamole is really exceptional. (I think it’s the grated onion.)
ingredients
Martha Stewart’s Guacamole- 3 ripe avocados, peeled and mashed
- 3 small tomatoes, peeled/seeded/chopped
- 2 jalapeno peppers, seeded and diced
- 1 small sweet onion, grated
- 2 t fresh cilantro, chopped
- 1 t salt
- 1/4 t black pepper
- Fresh squeezed lime juice
- Combine all ingredients.
- Combine all ingredients. if you want to make it ahead of time, bury the avocado pits in the dip to prevent darkening. (Lime juice on top helps too!)
- 1 8-oz package frozen corn, thawed
- 1 small can sliced olives, drained
- 1 small red bell pepper, chopped
- 1 small onion, chopped
- 2 minced garlic cloves
- 1/8 c olive oil
- 1/8 c lemon juice
- 1 1/2 T cider vinegar
- 1/2 t dried oregano
- 1/4 t salt
- 1/4 t pepper
- 4 avocados – peeled, pitted, diced
directions
For the Avocado Salsa:
- 1
In small bowl, mix corn, olives, red pepper and onion.
- 2
In another small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture; toss to coat. Cover; chill 8 hours to overnight.
- 3
Stir avocados into the mixture before serving.
Source: Liz Jacobs
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