Christmas Dip

Course Appetizer: Dips
Author Miriam B. Loo | Current


  • 2 small ripe avocados, peeled, cut up
  • 1 rip tomato, peeled, cut up
  • ½ cup real mayonnaise or dairy sour cream
  • ½ small onion
  • 2 to 4 tablespoons chopped green chilies, drained
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt


  • Place ingredients in blender container; cover.
  • Blend until smooth.
  • Cover and chill at least one hour.
  • Serve with raw vegetables or corn chips.
  • Garnish platter with cherry tomatoes and parsley sprigs.
  • If you don’t have a blender, mash the avocados, mince the onion; stir together by hand.