Serving dip in crunchy tortilla scoops makes it easy for guests to nibble while socializing. This recipe makes 1 1/2 cups.
5 ripe avocados, peeled and diced
1 small white onion, finely chopped
1/2 cup chimichurri sauce (you can buy it premade or make your own)
4 tablespoons fresh lime juice
corn tortilla scoop chips
shredded queso fresco
salt and pepper
In a mixing bowl, add avocados, onion, chimichurri sauce, lime juice, salt and pepper. Use a spatula to blend until all ingredients have combined well.
When ready to serve, arrange tortilla scoop chips on a platter.
Use an ice cream scoop to fill each tortilla scoop with a dollop of dip. Top with queso fresco and serve.
Dip can be made a day ahead and refrigerated.
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped cilantro
1 tablespoon minced garlic
1/4 cup olive oil
3 tablespoons red-wine vinegar
2 tablespoons water
3/4 teaspoon salt
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon coarsely ground black pepper
Add water, vinegar, garlic, red pepper flakes, salt and pepper, and stir until well blended. Whisk in oil in small quantities, then add cilantro and parsley.
Stir sauce well before serving.