Serving the dip in crispy tortilla scoops makes it easy to nibble on while you socialize. This recipe makes 1 1/2 cups.
The ingredients
5 ripe avocados, peeled and diced.
1 small white onion, finely chopped
1/2 cup chimichurri sauce (you can buy it prepared or make your own)
4 tablespoons fresh lemon juice
corn tortilla chips
grated fresh cheese
salt and pepper
In a bowl, add the avocados, onion, chimichurri sauce, lime juice, salt, and pepper. Use a spatula to mix until all ingredients are well combined.
When ready to serve, place the tortilla chips on a serving platter.
Use an ice cream scoop to fill each tortilla scoop with a tablespoon of salsa. Top with fresh cheese and serve..
The dip can be made a day ahead and refrigerated.
Ingredients for Chimichurri Sauce
1/2 cup fresh parsley cut into small pieces
1/4 cup finely chopped cilantro
1 tablespoon minced garlic
1/4 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons of water
3/4 teaspoon salt
1/2 teaspoon dried chopped red bell peppers
1/2 teaspoon coarsely ground black pepper
Add water, vinegar, garlic, red pepper flakes, salt and pepper and stir until well blended. Whisk in the oil in small amounts, then add the cilantro and parsley.
Stir sauce well before serving.
