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Cook's Note: This recipe comes from The Barefoot Contessa herself, Ina Garten (one of my all time favorite cooks, next to my mom & grandma of course!). My lovely cousin has made this recipe for YEARS for family gatherings and get-togethers. As a mater of fact, I never liked avocados until I had this dish at her house one summer and she got me hooked on this. This is a WONDERFUL fresh recipe and is very light, diet friendly. I suggest serving with Black Corn Tortilla Chips.
I have made this recipe many times now and my husband just flips for this. Go ahead and make it - this will be a real HIT at your next party!
4-6 Haas Avacodos (ripe and chopped)
What You Will Need:
1 Medium Tomato, seeded and chopped
1 Lemon, Squeezed
1/2 cup diced red onion
1 large garlic clove, minced
1 tsp of Sea Salt
1 tsp of Ground Black Pepper
8-10 dashes of hot sauce
Directions:Cut the avocados in half, remove the pits, take your knife and cut up the avocados inside the shell, then take a large spoon and scoop the avocado out of their shells into a large bowl.
Add the lemon juice, tabasco, onion, garlic, salt and pepper and toss well. Add the tomato and mix well.
Here's a great tip: If made in advance, put the avocado pit in the dip, and it will keep it from discoloring.
Serve with some REALLY GOOD Tortilla chips! I prefer BLUE CORN TORTILLA CHIPS for this dish (but I didn't have any for the picture!)
This "Pinspiration" comes from Ina Garten ~ The Barefoot Contessa