Michelle Cooks: Avocado Dip

AVOCADO DIP RECIPE

INGREDIENTS:

3 large avocados (chopped into small chunks)

1 pint cherry tomatoes (chopped into small chunks)

4 ounces plain crumbled feta cheese

1 small bunch of fresh parsley (chopped fine)

1 tbsp olive oil

1.5 tbsp red wine vinegar

1/2 tsp or more of garlic powder

salt and pepper to taste

1/4 cup chopped fresh onion or 1 tsp onion powder (optional)

1 bag tortilla chips for serving

INSTRUCTIONS:

Except for the avocados, combine all of the ingredients together in a bowl.

Refrigerate for a few hours or overnight, and then chop the avocados and gently stir them in just before serving.

TIPS:

I’ve also made this with cottage cheese in place of the feta, and YUM! It’s surprisingly good.

Feel free to use fresh garlic and any tomato of your choice. I like the cherry tomatoes because you get more skin and less of the juicy guts.

My family is not a raw onion fan, so I always omit them from recipes, but they are a nice addition if you’re into that.

Recipe Inspiration: Stock Piling Moms

Categories: Michelle Cooks, Recipes, the four