Avocado & Black Bean Dip

I take this recipe every time we go to someone’s house. It is completely gone by the time we leave. When ever someone knows we are coming they always call and say “could you bring the avocado & black bean dip?” Test it out and let me know.  Heyyyy….It just occurred to me that I might be only getting invited to parties for my dip!

Avocado & Black Bean Dip

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2 medium tomatoes

1 can (15 ounce) Black beans, drained   

2 medium avocados, peeled and diced, after cut sprinkle with lemon juice       

¼ cup fresh cilantro, chopped 

½ of a small onion, diced                                          

½ tablespoon of garlic salt or to taste 

6 dashes of Tabasco sauce, depending on your taste** 

Tortilla chips

Combine tomatoes, black beans, avocados, cilantro, onion, garlic salt and Tabasco; blend well. Cover and refrigerate for 30 minutes to allow flavors to blend.

 When you hit the seed with your knife, just turn and it pops right out.  Then I use a spoon around the edges and across the back.

*Put the lemon juice on the avocados to keep it from turning brown.  It tastes the same if you forget, it just doesn’t look as good.

**I might put more than 6 drops of the Tabasco in, taste it to test, I find most people like it a little spicy. 

If you want to eat it in a burrito

1 package of Shredded Mediterranean cheese from Trader Joes (which is a combo of provolone, fontina & kasseri or you can use your favorite white cheese)

1 package of tortillas

Heat tortillas on griddle, when warm place a scoop of avocado mixture in the middle of tortillas, wrap up placing seam down on plate and sprinkle some cheese over the top and serve.

Enjoy!

                       Denise                      

xoxo

Special thanks to Design By Gollum for hosting Foodie Friday!