Avocado Crack Dip
As if guacamole wasn’t already good enough, enter Avocado Crack Dip. Take classic guacamole ingredients, add some cheese, vinegar and oil and you’ve got a delectable dip you won’t want to stop eating
Servings: 10
Calories: 83kcal
Equipment
- Mixing Bowl
- Rubber Spatula
- Measuring cups and spoons
- Juicer
- Knife
- Cutting Board
- vegetable chopper optional
Ingredients
- 2 large avocados
- ⅓ cup diced cherry tomatoes
- ¼ cup red onion
- 2 tbsp chopped cilantro
- 1 small jalapeño
- ½ cup feta cheese
- 1 ½ tbsp cultured oil Zero Acres
- 1 tsp red wine vinegar
- 2 limes juiced
- 1 tsp salt
- 1 tsp seasoning Chile Lime or Everything but the Elote
Instructions
- Prep ingredients: First dice jalapeño, onions, and cilantro into small pieces. Finely dice cilantro. Remove the pits from the avocados and dice into small pieces as well as the tomatoes into quarters.
- In a mixing bowl, add diced avocado, tomatoes, jalapeños, red onion, and cilantro.Top with the juice of 2 limes, cultured oil, red wine vinegar, salt, and other seasoning.
- Toss together using a rubber spatula being careful not to mash up the avocado too much.
- Sprinkle feta cheese into the mixing bowl and toss lightly.
- Serve with tortilla chips and enjoy!
Video
Notes
Use this vegetable chopper to make your life easier when chopping the jalapeño and onion. Use a pizza cutter to finely dice the fresh cilantro.
This dip is best made just before enjoying to avoid browned avocados. If you’d like to make it in advance or for meal prep, you can chop and combine everything except the avocado. This mixture will stay good for up to 5 days in the refrigerator, and then you can add the avocado just before serving.
Nutrition
Serving: 1 serving | Calories: 83kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 330mg | Potassium: 201mg | Fiber: 2g | Sugar: 1g