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
Before you begin: Wash your hands.
- 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.
Serving size: 3 tablespoons
Calories: 90; Total fat: 7g; Saturated fat: 1g; Trans fat: 0g; Cholesterol: 0mg; Sodium: 150mg; Total carbohydrate: 8g; Dietary fiber: 4g; Sugars: 3g; Protein: 1g; Vitamin A: 2%; Vitamin C: 10%; Calcium: 2%; Iron: 2%