My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

Hope you find some you can enjoy too!

Wednesday, April 25, 2018


{ Prep Time: 5 mins / Difficulty: Easy / Yields: 2 cups }

2 large ripe avocados
1 garlic clove, finely minced
1 shallot, finely minced
1 can rotel with green chilis (mild or hot)
juice of 1 lemon
1/2-1 tsp extra-virgin olive oil
kosher salt & black pepper, to taste
fresh flat leaf parsley, chopped
tortilla chips

1. Halve the avocados, remove the pits and scoop out the flesh with a large spoon. Place in a large bowl.
2. Using a fork or potato masher, smash the avocado flesh until smooth.
3. Add shallot, garlic and lemon juice. Season to taste with salt and pepper.
4. Spoon the mixture into a small serving bowl. Drizzle olive oil over guacamole and top with chopped parsley. Serve immediately.
** Avocados start turning brown rather quickly, so make sure to prepare this dip right before serving.

Inspired by the Complete Book of Party Food & Appetizers

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