Yes, I had leftover avocados when I created this dip and avocados are so versatile. It was a use-what-you-have moment. I knew I had to do something with those avocados sitting on my counter, so this is what I did. It’s a little bit different from basic guacamole.
– 1 cup chopped tomatoes
– 3 avocados, halved, pitted, scored into cubes, and removed with a spoon
– 1 cup fresh corn kernels
– 1 tsp salt
– 1 tsp black pepper
– 2 chipotle peppers, chopped
– 1 tsp Tabasco sauce
– ½ tsp ground cumin
– 2 tbs chopped fresh parsley
– 1 tsp fresh lemon juice
(Makes 3-4 cups)
Combine all of the ingredients in a bowl and mix and mash to your desired texture. Serve with baked tortilla chips.
This is an excerpt from The Skinnygirl Dish by Bethenny Frankel, available on Amazon.com.
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