Chunky Avocado Dip with Jalapeño and Lime

Ingredients

0 of 6 out on the counter

• 3 cups cubed ripe avocado flesh, peeled and pitted
• ⅓ cup finely chopped white onion
• 2 tbsp fresh lime juice
• 1 jalapeño, seeds and ribs removed, finely chopped
• ¼ cup loosely packed cilantro leaves, finely chopped
• ½ tsp salt

All set! Everything is out. Time to bake.

Method

1. 1Stir the onion, jalapeño, lime juice and salt together in a bowl. Let them sit 10 minutes, so the lime softens the raw bite of the onion.
2. 2Cut the avocados in half, remove the pits and scoop out the flesh. Measure 3 cups cubed. Set 1 cup of the cubes aside.
3. 3Add the other 2 cups of avocado to the bowl and mash them with a fork until nearly smooth.
4. 4Fold in the reserved cubes and the cilantro, keeping the cubes whole so the dip stays chunky.
5. 5Serve right away. Press plastic wrap onto the surface if you hold it, and refrigerate within 2 hours of making it, or within 1 hour if the room is above 90 °F.