Thanks to the avocado base, this dip provides a bonus of healthy fats and fiber. Try spooning it on tacos, too. —Barbara Oliphant, Valley Center, Kansas
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VERIFIED BY Taste of Home Test Kitchen
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- 3 medium ripe avocados, peeled
- 1 cup reduced-fat mayonnaise
- 1/4 cup finely chopped onion
- 1 tablespoon finely chopped banana pepper
- 1 tablespoon minced pickled hot cherry peppers
- 1-1/2 teaspoons garlic powder
- 1 to 1-1/2 teaspoons ground chipotle pepper
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- Assorted fresh vegetables
- In a small bowl, mash avocados. Stir in the mayonnaise, onion, peppers and seasonings. Chill until serving. Serve with vegetables. Yield: 3 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chipotle Avocado Dip in Taste of Home
December/January 2012, p79
Reviews forChipotle Avocado Dip
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MY REVIEW
Reviewed Dec. 24, 2011
"I really liked it, but instead of mayo, I added sour cream."
