While I was making gazpacho for my Supper Club the other night, I accidentally invented an avocado dip that I cannot wait to make again! This dip is reminiscent of guacamole, but has more of a kick and slightly different flavors. It can be eaten with veggies, tortilla chips, or smeared on baguette slices with some fresh tomato. Just don’t kiss anyone after eating this – it’s not the best breath enhancer.
Combine all ingredients in a food processor until smooth and creamy. Enjoy with chips, veggies, or spread on crackers. Also makes a great sandwich spread.
Tip: To roast garlic, wrap an entire garlic bulb in foil and bake at 400 degrees until soft. Or, you can usually find roasted garlic cloves in an olive bar at the grocery store, which is where I bought these.
- 2 large avocados, pitted and peeled
- 3 cloves roasted garlic
- 1 Tbsp chopped red onion
- 1/4 cup chopped fresh basil leaves
- Small pinch of salt
- Combine all ingredients in a food processor until smooth and creamy.
- Enjoy with chips, veggies, or spread on crackers. Also makes a great sandwich spread.