I am very blessed to have had the chance to cook
for her children while they attended the Kindergarten. Jennifer is such a fun
creative person who has blessed me very much! She never holds back a compliment
or a kind word, and I love that about a person! Thanks for sharing this recipe Jennifer!
We do have this avocado dip that we love and eat all summer! We
came across something similar at a party we went to in Chicago, hosted by
family friends of ours from Mexico City. Sophia was only 15 months at the
party and she ate spoonfuls of the dip. The next day she asked for “more
dip”. So I figured I would try to recreate it. This is what I came
up with. We make it for both kids birthday parties, and for all our
summer picnics and bbq’s and it always goes first. You can add 1/2
jalepeno pepper diced finely with the seeds removed if your kids like spice.
Avocado Summer Dip
6 avocadoes diced
20 cherry tomatoes cut in half
1/2 can of black beans rinsed
1/2 red onion diced fine
1 cup of corn (canned, fresh and cooked or frozen and thawed)
Juice from 1 lemon
Small dash of salt
Small dash of pepper
Put all ingredients in a bowl and give a quick stir. Serve with tortilla chips, on top of grilled fish or chicken, or in a lettuce wrap.
Thanks for thinking of us! Jennifer
Avocado Summer Dip
6 avocadoes diced
20 cherry tomatoes cut in half
1/2 can of black beans rinsed
1/2 red onion diced fine
1 cup of corn (canned, fresh and cooked or frozen and thawed)
Juice from 1 lemon
Small dash of salt
Small dash of pepper
Put all ingredients in a bowl and give a quick stir. Serve with tortilla chips, on top of grilled fish or chicken, or in a lettuce wrap.
Thanks for thinking of us! Jennifer
No comments:
Post a Comment