Serve this fresh avocado chimichurri dip in crispy tortilla scoops for effortless snacking at parties. Yields 1 1/2 cups of dip.
Main Dip Ingredients:
5 ripe avocados, peeled and diced
1 small white onion, finely chopped
1/2 cup chimichurri sauce (store-bought or homemade)
4 tablespoons fresh lemon juice
Corn tortilla chips or scoops
Grated fresh cheese
Salt and pepper, to taste
In a large bowl, gently combine the diced avocados, onion, chimichurri sauce, lemon juice, salt, and pepper using a spatula until evenly mixed. For best flavor, prepare the dip up to a day ahead and refrigerate.
To serve, arrange tortilla scoops on a platter. Use an ice cream scoop or spoon to fill each with about 1 tablespoon of dip, then sprinkle with grated fresh cheese.
Homemade Chimichurri Sauce Ingredients:
1/2 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
1 tablespoon minced garlic
1/4 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons water
3/4 teaspoon salt
1/2 teaspoon dried red pepper flakes
1/2 teaspoon coarsely ground black pepper
Combine the water, vinegar, garlic, red pepper flakes, salt, and black pepper in a bowl. Gradually whisk in the olive oil, then stir in the parsley and cilantro. Mix well and let sit for flavors to meld. Stir before using.
