Like most vegans, I have a thing for avocados. I find them so versatile. They can go in a salad (which is my fave way of having them), in a dip, on toast, in a burrito, on top of nachos, in Buddha bowls or in sushi. One way I don’t like to have avocado is warmed up. Like as a pizza topping or in a toastie. I don’t know why I think it tastes weird. Anyone else feels like this?
Since we re-did the archives page of recipes, I’ve been looking at the categories I don’t have many recipes in. Snacks were definitely one of them. I seem to overlook those super-easy, throw together recipes. But sometimes it’s nice to create something simple that people would use on a regular basis and haven’t made at home before.
I have a thing for this chunky avocado dip and make it when I have a couple of ripe avocadoes that have no need for something specific. The other way that I like to use ripe avocados is for an avocado chocolate mousse. Now, I know what you might be thinking if you’ve never tried it before. But trust me, it’s actually pretty amazing. Look it up, there are plenty of recipes online. It’s a raw dessert. Let me know if you’d like me to share my version of it!
Hope you like this 5-ingredient chunky avocado dip recipe to use however you please. I use it as a snack with those delicious seed crackers or inside wraps for lunch. It’s a pretty versatile recipe.
- 2 ripe avocados, skin and pit removed
- 1 tomato, chopped
- 1 large or 2 small spring onions, finely diced
- 1 tbsp lemon or lime juice
- 2 tbsp olive oil
- Salt and pepper to taste
- In a bowl, using a fork, mash the avocados until they are creamy but not too smooth. You still want a few chunks in there.
- Add in the rest of the ingredients and stir well.
- Sprinkle some spring onion on top (optional).
- Serve with crackers as a snack or use for other meals.
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