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

• 60G Terre Exotique Cheeselovers Pepper, 60G
• 100G Green Chillies - 100g
• 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 1 Bunch Spring Onions 1 Bunch
• - Ktc Vegetable Oil
• 250 Ml Huilerie Beaujolaise 2 Year Aged Fruit Vinegar Cider, 250Ml
• - Tata Salt
• - Schwartz Garlic Salt

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 salt, 1 tsp garlic salt, and 1/4 tsp pepper to the mixture. Stir thoroughly to incorporate the seasonings.
3. 3. In a large mixing bowl, combine 1/4 cup chopped 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!