Avocado Tomato Dip Recipes

PHILLY TOMATO AND AVOCADO DIP

Steps:

• Spread Neufchatel onto bottom of 9-inch pie plate.
• Mix remaining ingredients; spoon over Neufchatel cheese.
• Serve with crackers or assorted cut-up fresh vegetables.

EASY AND AUTHENTIC MEXICAN GUACAMOLE / AVOCADO DIP

Steps:

• Take avocados and cut into and around the circumference of the avocado's pit.
• With both hands twist the two halves in opposite directions and pull apart.
• Remove the pit with a knife or a spoon.
• Carve out the flesh of the avocado with a tablespoon.
• Place avocados into a medium bowl and mash and stir until moderately creamy. I use a fork or a pastry blender.
• Some people like the avocados more chunky than others-- either way it tastes great.
• Add diced onion and tomatoes to the avocados.
• Add salt, pepper, tabasco sauce and lime juice and taste to see if seasoned enough to your liking.
• In a separate small bowl put in 2 tablespoons of the dip.
• Add 1 tbsp of sour cream and adjust your seasonings again.
• Taste it and decide if you prefer your guacamole with or without sour cream.
• If you like with sour cream add 4 tablespoons or more to the avocado mixture and adjust your seasonings again.
• If not, do nothing and leave it like it is.
• Serve chilled with chips or add a little to your taco salad, tacos or fajitas.

TOMATO GUACAMOLE DIP

Steps:

• In a small bowl, mash avocados and lime juice with a fork. Stir in the tomato, sour cream, salt and garlic. Cover and refrigerate for 5 minutes. Serve with tortilla chips.

CORN AND AVOCADO DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Combine corn and oil in a shallow pan.
• Bake in the preheated oven, stirring once or twice, until lightly browned, 8 to 10 minutes. Cool.
• Mash 1 avocado and coarsely chop the remaining one.
• Combine corn, mashed avocado, chopped avocado, tomato, lime juice, onions, garlic, jalapeno peppers, salt, and cumin in a bowl; cover and chill for 24 hours.

TOMATO & AVOCADO SALSA

Steps:

• In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.

LAYERED AVOCADO BEAN DIP

Steps:

• Place beans, oil, lemon juice, pepper and 1/4 teaspoon salt in a food processor; process until creamy. Spread onto bottom of a 9-in. pie plate., In a large bowl, mash avocados with remaining salt; spread over bean mixture. Layer with artichoke hearts, cheese, tomatoes, olives and almonds. Serve with baguette slices.

AVOCADO TOMATO DIP

Steps:

• 1. To make dressing: Mince onion and garlic in food processor. Add oil, lemon, and seasonings
• 2. Chop the cherry tomatoes and the avocado into bite size pieces. Put in a mixing bowl
• 3. Toss with enough dressing to moisten. Spread in a flat bottomed serving dish.
• 4. Serve the same day with 'scoop' tortilla chips.