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Oregon hazelnut tortilla dip
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| Artist: |
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| Categories: |
Appetizers, Dips & Spreads |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 2
| | Ripe avocados | | | -- peeled, pitted & diced | | 8
| oz | Cream cheese | | | -- room temperature | | 2
| | Green onions, finely sliced | | 1 1/2
| tsp | Lemon juice | | 1
| | Garlic clove, minced | | 1/2
| tsp | Chili powder | | 1/4
| tsp | Salt | | 1
| | Tomato, seeded & diced | | | Chopped parsley | | 1/3
| cup | Roasted & chopped hazelnuts | | | -(Oregon hazelnuts) |
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Procedures:
| 1 | Combine softened cream cheese, avocado, onion, lemon juice, garlic, chili powder and salt. | | 2 | Blend well. | | 3 | Add half the nuts and tomato; blend. | | 4 | Mold into ball. | | 5 | Top with remaining nuts and parsley. | | 6 | Chill to improve flavor. | | 7 | Serve with tortilla chips. | | 8 | * cookfdn brings you this recipe with permission |
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