Avocado Crack Dip
As if guacamole wasn’t already good enough, enter Avocado Crack Dip. Take classic guacamole ingredients, add some cheese, and vinegar and you’ve got a delectable dip you won’t want to stop eating
Servings: 10
Calories: 75kcal
Equipment
- Mixing Bowl
- Rubber Spatula
- Juicer
- Knife
- Cutting Board
- vegetable chopper optional
Ingredients
- 2 large avocados
- ½ cup cherry tomatoes diced
- ¼ cup red onion diced
- 1 small jalapeño diced
- 2 tbsp chopped cilantro
- ½ cup feta cheese
- 2 limes juiced
- 2 tsp seasoning Chile Lime or Everything but the Elote
- 1 tsp* salt more to taste
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.
- Add all prepped ingredients to a mixing bowl. Save a tbsp of feta cheese for topping! Tip: microwave the whole lime for 15 seconds before cutting & juicing for the juiciest results.
- Toss together using a rubber spatula being careful not to mash up the avocado too much. Salt to taste!
- 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 3 days in the refrigerator, and then you can add the avocado just before serving.
Nutrition
Serving: 1 serving | Calories: 75kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 330mg | Potassium: 201mg | Fiber: 2g | Sugar: 1g