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MEET THE GROWERS
Rick Shade
Shade Farm Management
Carpinteria, California
Rick Shade learned everything about avocados from his grandfather. Growing up, they'd walk the fields together, planting, pruning, and picking trees by hand. And no matter how much things change, Rick's best resource is still his granddad's old ag-school textbook. Because Rick knows that the...
SAN FERNANDO VALLEY AVOCADO DIP
Categories
- Guacamole & Dips,
- Appetizers & Snacks
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Recipe Provided By the California Avocado Commission from a consumer submission
California style avocado dip with mild ingrediants and pinto beans.
Ingredients
-
1.000
1
can drained pinto beans
-
4.000
4
diced scallions
-
1.000
1
Tbsp.
garlic powder
-
3.000
3
Tbsp.
diced cilantro
-
1.000
1
small diced avocado
-
3.000
3
Tbsp.
mild salsa
-
4.000
4
small Italian plum tomatoes
-
0.000
Nacho-flavored totilla chips
Instructions
- Blend pinto beans in blender.
- Add scallions, garlic powder, and cilantro.
- Mix in tomatoes, avocado and salsa.
- Blend well.
- Refrigerate for 1 hour to cool.
- Serve with totilla chips
- or baked pototo.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition information per serving
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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