I have been meaning to put up this recipe ever since I found out that my family and friends love it when they come over and I make it. Before coming to the US, I had never heard of avocado, but after coming here I’ve probably consumed a few gallons of it!

Avocado has a smooth, creamy, greenish-yellow flesh with a high concentration of dietary fiber, vitamins and potassium. It also has fat – mostly monounsaturated fat.

While shopping for avocado, make sure it is ripe, especially if you plan to use it the same day. The unripe one’s are very hard, whereas the ripe ones can be gently pressed.

When cutting the avocado make sure you cut it in the middle, but do not attempt to cut the seed. When both parts are apart, just scoop it up with a spoon. The flesh is typically greenish yellow when ripe and oxidizes, turning brown very quickly after exposure to air. To prevent this,lemon juice can be added to avocados after they are peeled.

Let’s make the dip now.

Preparation time: 10 minutes

Serves: 4 people


  • 1 Avocado
  • 1 slice of onion
  • 1 slice tomato
  • 1 very small garlic bud (optional)
  • 1/4th tea spoon lemon (adjust as per taste)
  • Jalapeño (as per spice tolerance)
  • Salt and Pepper as per taste


  1. In a blender add the onion, garlic, tomato and jalapeño, and blend all of it.
  2. Take the avocado in a bowl, add the above mix, salt, lemon and pepper and mix it with the help of a fork.
  3. Enjoy it with tortilla chips.


  1. If you do add garlic, add very little, since it has a very strong flavor.
  2. Mixing with the fork is important as it gives the “chunky look”.

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