Orange Juice Avocado Dip
Author -Yields: 8 servings
Ingredients
- 1 cup 100% orange juice
- 4 large, Hass avocados
- 1 1/2 teaspoons kosher or coarse salt
- 1 1/2 tablespoons red or white wine vinegar (substitute apple cider vinegar)
- 3/4 cup finely packed red onion
- 1 cup loosely packed, chopped cilantro (leaves and stems)
- Crushed red pepper flakes, to taste
Instructions
- Remove the pits from your avocados and scoop their flesh into a large mixing bowl. Add the salt and vinegar. Use a large fork or a potato masher to mash them considerably, until there are still some chunks visible but a lot of the avocado flesh is mashed up.
- Slowly pour in your orange juice, mixing and mashing as you go. Keep mixing and stirring and mashing with your fork or masher until the dip is velvety and easy to scoop with chips (there will still be some lumps of avocado). Fold in the red onion, cilantro, and crushed red pepper. Adjust salt and vinegar to taste. Serve.
Notes
Leftover dip can be stored in an airtight container with a layer of saran wrap over the surface (to prevent browning) for up to 3 days. It can also be frozen for up to 4 weeks.