Ultimate Avocado-Mexicano Dip

Ingredients

- 3 ripe avocados
- 1 small onion, finely chopped
- 1 jalapeño pepper, finely chopped (remove seeds for less heat)
- 1 medium tomato, diced
- 1/4 cup fresh cilantro leaves, chopped
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup salsa
- 1/2 cup Pico de Gallo
- 1/4 cup black olives, sliced
- 1/4 cup corn kernels
- 1 serrano pepper, finely chopped
- 2 tablespoons green chiles, diced
- 1 teaspoon taco seasoning
- 1/2 teaspoon adobo blend

Instructions

1. Prepare the Avocados
- Cut the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl. Using a fork, mash the avocados to a slightly chunky consistency.

2. Combine the Fresh Ingredients
- Add the finely chopped onion, jalapeño pepper, and diced tomato to the bowl with the avocado. Mix gently to evenly integrate these ingredients.

3. Add Flavor Boosters
- Stir in the fresh cilantro, lime juice, and minced garlic. Mix to combine.

4. Season the Mixture
- Add salt, black pepper, taco seasoning, and adobo blend to the avocado mixture. Fold it in gently to evenly distribute the spices.

5. Incorporate the Extras
- Add the salsa, Pico de Gallo, black olives, corn kernels, serrano pepper, and green chiles. Carefully mix all ingredients until well combined, ensuring not to over-stir, maintaining a slightly textured consistency.

6. Taste and Adjust
- Taste the dip and adjust seasoning if necessary, adding more salt or lime juice to your preference.

7. Chill and Serve
- Let the dip sit in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve with tortilla chips, toasted pita triangles, or fresh vegetable sticks.

Preparation Time

PT15M
15 minutes

Total Time

PT45M
45 minutes

Type of Dish

Snack

Keywords

Avocado, Dip, Mexican, Snack, Guacamole, Spicy, No-Cook, Party Food, Easy Recipe, Fresh

Recipe Yield

Feeds 4 adults

Calories

Total: 720 calories

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