Pico-Avocado (Pico De Gallo With Avocado) Dip

The beauty of this recipe is that the base, the Pico de Gallo, customizes so easily giving you free rein to substitute. No cilantro? Skip it! No white onion? Use yellow! Forgot to buy jalapeno peppers? There’s probably a can of chilis or jalapenos buried somewhere in your pantry.

Once you make this a couple of times, you’ll get the hang of

it. Then, try your own twist: For instance, avocado. We all know avocado is

scrumptious (avocado toast anyone?), but when added to dip ingredients ... mmm ...

the dip takes on a dreamy creamy-ness! Divine!

And if you’re looking for variety, this pico de gallo with avocado dip can complement other dips on your buffet table, all using chips of your choice.

I find that avocado really elevates the flavor and texture of simple Pico de Gallo. And, you can serve this with the same chips used for guacamole, salsa, or Pico de Gallo. So, go ahead. Pull out your favorite tortilla chip and give them a dip. Give them several dips!

How to make Pico de Gallo with Avocado Dip

Assembly is simple: Dice 3 Roma tomatoes, onion, cilantro and a jalapeno pepper. Remove the seeds and membranes from the pepper (Unless you want the dip to be very hot!). Spice this with lime juice, salt, some cumin and garlic powder, and then mix – you just made Pico de Gallo!

Tip: If preparing a few hours ahead of time, put the Pico in the fridge. Then, close to serving time, dice the avocado and stir it into the Pico.

Besides taste, the avocado and lime juice do double duty; the lime juice helps prevent browning of the avocado, and,the avocado will break down (just a little), providing a creaminess to the normally watery Pico de Gallo.

This recipe is for a small batch but is very easily doubled or tripled for a crowd.

This Pico-Avocado Dip is easy and delicious!