It’s that time of year! The weather is warming up, the kids are playing outside more and I’ve got my flower and garden beds planted.
One of the things I planted this year is cilantro, and I’m so excited about it!
I love to make avocado dip in the summer time, and even though it’s not summer yet, I couldn’t wait any longer when I knew my cilantro was ready.
This recipe is enough for two people to fill a small mixing bowl. Since avocado doesn’t keep fresh for long, I like to only make enough for a day or two, so none goes to waste.
*If you’re wanting to make a large amount for a party or a large amount of people, just triple the recipe*
1 jalapeno pepper
Bunch of cilantro (about 1/4 – 1/2 cup)
1 tsp. salt
With a knife, half each avocado and use a spoon to scrape out the middle. Next, use a potato masher to mash the avocado until it is mushy.
Next, add your chopped ingredients: tomatoes, onions, jalapenos, and cilantro.
Slice a lime and squeeze out the juice into the bowl.
Add salt and stir well!
Serve with your favorite tortilla chips – mine are the Tostitos Cantina Thin ‘N Crispy 🙂