Avocado Dip

[ 0 ] February 4, 2009 |

Avocado Dip

1 cup mashed avocado
1/2 lb. package cream cheese
3 tbsp. lemon juice
Dash Worcestershire sauce
1 tbsp. onion (grated)
1/2 tsp. salt

Blend together the avocado and cream cheese until smooth (*prior to making this dish, the cream cheese should be left at room temperature). Add in the lemon juice, Worcestershire sauce, onion and salt; mix well. Serve.

*Johnna’s tip: Avocado dip tastes best when served cold (*Disclaimer: This is only the opinion of JKGF). If this is how you like yours, refrigerate after mixing all ingredients together for 4-6 hours before serving. Serve with seasoned crackers or toasted french bread.

Picture source: http://www.highcountryhg.com/quick_salsa_dip.html

Category: appetizers, dips, finger-foods, health concious, vegetarian

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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