Chilled Avocado And Tomato Dip Recipe

About this recipe

This refreshing vegan dip combines creamy avocado, tangy cider vinegar, and a medley of fresh vegetables for a perfect dinner appetizer. Serve it chilled with tortilla chips for a satisfying and flavorful experience.

Ingredients

• 250 g Spring Onion
• 100 g Premium Green Chilli
• 400 g Pastazara Finely Chopped Tomatoes
• 120 g Avocado - Tanzania
• 100 g Greentokri Sun Dried Tomatoes
• 500 g Tomato - Hybrid
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 500 ml American Garden Apple Cider Vinegar
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 kg Simply Staples Mineral Rich Sea Salt
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder

Instructions

1. 1. In a small bowl, whisk together 3 tbsp oil and 1 1/2 tbsp cider vinegar until well combined.
2. 2. Add 1 tsp sea salt and 1/4 tsp paprika to the mixture. Stir thoroughly to incorporate the seasonings.
3. 3. In a large mixing bowl, combine 1/4 cup chopped sun dried tomatoes, 1 finely diced green chile, 2 diced tomatoes, 4 thinly sliced green onions, and 3 diced avocados.
4. 4. Pour the oil and vinegar mixture over the vegetables and gently toss to coat everything evenly.
5. 5. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours to allow the flavors to meld together.
6. 6. Serve the dip cold with tortilla chips on the side for dipping. Enjoy!