Servings: 12 (3 Tablespoons Per Serving)
|Serving Size 3 Tablespoons|
| || || || |
|Amount per serving|
|% Daily Value*|
|Total Fat 7g|| |
| ||Saturated Fat 1g|| |
| ||Trans Fat 0g|| |
|Cholesterol 0mg|| |
|Sodium 150mg|| |
|Total Carbohydrate 8g|| |
| ||Dietary Fiber 4g|| |
| ||Sugars 3g|| |
|Protein 1g|| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Fresh figs add a unique twist to this crowd pleasing dip.
2 Hass avocados, cubed
3 fresh Black Mission or Calimyrna figs, diced
¼ cup finely chopped Spanish onion
1 plum tomato, seeds removed, finely diced (optional)
1 small jalapeno pepper (with seeds), minced
3 tablespoons chopped fresh cilantro
Juice of 1 lime (about 2 tablespoons)
1 small clove garlic, minced
⅛ teaspoon ground cumin
½ teaspoon sea salt, or to taste
- In medium bowl, add avocado, figs, onion, tomato (if using), jalapeno pepper, cilantro, lime juice, garlic and cumin. Stir until just combined. Add salt to taste.
- Serve with blue corn tortilla chips.
This recipe calls for fresh, diced figs. But another tasty option is to cut the three fresh figs in half, grill until marks form, then dice; it adds another layer of flavor.