Keep the avocados in the fridge and take them out a day or two before making the dip. They will ripen quickly at room temperature.
To always have fresh parsley on hand, chop it up and store in a plastic bag in a freezer - it can be used straight out of the bag as it defrosts in seconds and it doesn’t lose its texture.
1/2 lemon or lime
1 garlic clove
1 tablespoon parsley (optional)
1/2 teaspoon salt
pepper for taste
87 Calories per serving
Dietary Fiber 3g
1Dice the onion. Optionally, if you want to take the bite out of them place them in a bowl and cover with boiling water. Let them sit there for 10 minutes. Drain the water and they are ready to use.
2Cut the avocadoes into two halves, remove the stones and peel them. Dice the tomatoes and combine with the rest of the ingredients.
3Use a food processor or a blender and blend everything together until chunky or smooth, depending whether you want to make a spread or a dip. Keep in the fridge until ready to use.