Can I just say how much I love avocados???? Seriously, if I can find a dish that lists them as an ingredient, I’m all over it. And since I found a new recipe that shares my love of avocados, I thought I’d share it with you guys! It is yummy, and my husband and I inhaled it before I realized that I hadn’t taken a picture of the dip. Oops!
This is sooooo good! Enjoy!
Chili Avocado Dip
2 medium-size ripe avocados
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon cayenne
2 cups vegetarian chili heated (we used already made canned chili)
1 cup fresh salsa
One 4-ounce can diced hot green chiles, drained
1/2 cup pitted and sliced black olives
1/2 cup shredded cheddar cheese (for vegans, use vegan cheese)
Tortilla chips for serving
Directions: Halve, peel, and pit the avocados and mash well. Add the lime juice, salt, and cayenne and blend until well combined.
In a serving bowl (preferably clear glass), spread half of the chili in a layer, followed by the salsa. Spread the avocado mixture over the salsa and top with the remaining chili. Sprinkle the chilies, olives, and vegan cheese evenly over the top and serve with the tortilla chips.
**From the book Vegan Planet by Robin Robertson