Tangy Avocado Dip

Name: Tangy Avocado Dip
Ingredients: 2 whole Very Ripe Avocados; 3 Tablespoons Fresh Lime Juice; 1 cup Roughly Chopped Fresh Cilantro; 1/4 teaspoons Sea Or Kosher Salt; 2 whole Scallions, Roughly Chopped, Including Some Of The Dark Green Tops; 1/2 teaspoons Agave Nectar Or Pure Maple Syrup; 1/2 Tablespoons Worcestershire Sauce (to Make It Vegan, Substitute Miso Or BBQ Sauce); 2 Tablespoons Pickled Jalapeno Slices From A Jar, Roughly Chopped; 2 Tablespoons Water, Or More, To Thin The Sauce

9 ingredients

6 steps

Ingredients

2 whole Very Ripe Avocados
3 Tablespoons Fresh Lime Juice
1 cup Roughly Chopped Fresh Cilantro
1/4 teaspoons Sea Or Kosher Salt
2 whole Scallions, Roughly Chopped, Including Some Of The Dark Green Tops
1/2 teaspoons Agave Nectar Or Pure Maple Syrup
1/2 Tablespoons Worcestershire Sauce (to Make It Vegan, Substitute Miso Or BBQ Sauce)
2 Tablespoons Pickled Jalapeno Slices From A Jar, Roughly Chopped
2 Tablespoons Water, Or More, To Thin The Sauce

Directions

1

Discard avocado pits and scoop flesh into a food processor.
2

Add remaining ingredients, except water, and process until very smooth.
3

Add water and pulse until sauce reaches desired thickness.
4

Ideally, its a dipping sauce that isnt thin enough to pour, so if you prefer a dressing-like consistency, add more water.
5

If the flavor becomes diluted, add another couple jalapenos and a splash of Worcestershire (or your substitute).
6

I dont recommend adding more than 1/4 cup total of water.