I made this tasty treat today over my lunch break. All in a food processor: 1 avocado, 1/4 C mayo, 1/2 C buttermilk, about 1 tsp each lime juice, garlic powder, salt, pepper, dried parsley and dill, and 1 tbsp fresh cilantro. Of course it’s all to taste and can be edited however you want (I’ll be trying Greek yogurt instead of mayo next time). It is quite versatile too. I put it on my salad and it was delicious. I mixed it with salsa and cheese as a chip dip and it was fantastic. This will quickly become a staple in my fridge!
I recently posted an invented recipe I came up with for stuffing red sweet peppers. Well I tried it again, but I didn’t have red sweet peppers or blue cheese so I came up with something new that works great as a veggie dip or on a burger with olives: Continue reading An Update: Stuffed Red Sweet Peppers