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Avocado Chimichurri Chip Dip
This zesty dip is loaded with creamy avocado and fresh flavors.
Course
Snack
Cuisine
Argentine, Mexican
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
Calories
223
kcal
Author
Lindsay Moe
Ingredients
1 ½
cups
fresh flat leaf parsley
1
avocado
¼
cup
extra virgin olive oil
3
tablespoons
freshly squeezed lemon juice
2
tablespoons
fresh oregano leaves
3
cloves
garlic
½
shallot
⅛
teaspoon
crushed red pepper flakes
½
teaspoon
coarse kosher salt
½
teaspoon
freshly ground black pepper
Instructions
In the bowl of a food processor, place all ingredients. Pulse until everything is well chopped, then let the motor run until a chunky sauce has formed, scraping down the sides as needed. Transfer to a bowl and serve with chips, or as desired.
Nutrition
Calories:
223
kcal
|
Carbohydrates:
9
g
|
Protein:
2
g
|
Fat:
21
g
|
Saturated Fat:
3
g
|
Sodium:
309
mg
|
Potassium:
430
mg
|
Fiber:
5
g
|
Sugar:
1
g
|
Vitamin A:
2030
IU
|
Vitamin C:
40.3
mg
|
Calcium:
81
mg
|
Iron:
2.7
mg