Creamy Avocado Dip and Baked Taco Potato Chips


My favorite color is blue the color of seafoam. Then again, I like green the color of seafoam, too.
I suppose, then, my favorite color is seafoam and I should stop trying to crunch it into a crayon color because it’s perfect, just the way it is.

Seafoam is a color we used to have around until we up & moved to a new house 3 years ago and I got a wild hair and bought a red couch. So now the house is red and brown and it makes me feel much too grown up. Like I should have a plate full of hard candy on the front room coffee table, and welcome visitors with a wrinkly, twinkly eye.
That’s why I like seafoam. It doesn’t make anyone feel old. It’s bright and light and brilliant.
Since a front room redesign isn’t in the budget this year, I decided to cook in seafoam today, whisking together it’s gentle coolor in a bowl of avocado dip. Beautiful, isn’t it? Almost too pretty to eat.



Creamy Avocado Dip


2 very ripe avocados
1/2 cup plain greek yogurt
salt to taste
2 tablespoons cilantro, chopped


In a medium bowl, scoop avocados from their skin, the crush them well with a fork. Mix in the greek yogurt and a pinch of salt. Use a whisk to stir the mixture until smooth. Sprinkle with cilantro to garnish. Serve immediately with a bowl full of warm Taco Baked Potato Chips.


You can find the recipe for the Taco Baked Chips right here.

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16 Responses to “Creamy Avocado Dip and Baked Taco Potato Chips”

  1. 1

    ♥peachkins♥ on January 5, 2011 at 5:57 pm Reply

    I think I'm starting to like seafoam too!

  2. 2

    savvy_homegirl on January 5, 2011 at 6:00 pm Reply

    Mmmmmm bookmark!

  3. 3

    Belinda on January 5, 2011 at 7:58 pm Reply


  4. 4

    Anatomy of A Dinner Party on January 6, 2011 at 9:48 am Reply

    Seafoam Green was always my go-to crayon. My absolute favorite. Is anything in my house seafoam green? Not a stick of anything. lol.

    Love this recipe. Making it this weekend to watch the snow fall. Yay Winter! Yay Brooke! xoxoxo, Patti

  5. 5

    Amy (Sing For Your Supper) on January 6, 2011 at 2:30 pm Reply

    What an excellent idea! I can't wait to try this dip!!

  6. 6

    Anonymous on January 6, 2011 at 3:23 pm Reply

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  7. 7

    oneordinaryday on January 7, 2011 at 11:49 am Reply

    This sounds delicious!!!!!

  8. 8

    thegbox on January 8, 2011 at 2:32 pm Reply

    Y-U-M! This is going to the list of food porn

  9. 9

    CurlyCupcake on January 10, 2011 at 2:21 pm Reply

    I made these for my lazy Sunday night yesterday and they were great! Next time though I'll follow your directions and make sure the avocados are very ripe, I just couldn't wait that long though! Yum!

  10. 10

    muyhungry on February 24, 2011 at 9:21 am Reply

    Looks great! Where is the recipe for the chips? Are they store bought?

  11. 11

    rebecca on February 26, 2011 at 1:50 pm Reply

    The recipe for the taco chips used to be here. Where did it go?

    • Brooke replied: — February 27th, 2011 @ 11:25 pm

      Rebecca-Thanks for catching that! It looks like the link was erased when my site switched to WordPress. No worries! It’s back up now!

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  13. 12

    Caterina Adling on April 20, 2013 at 11:41 am Reply

    Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, it ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.;

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    Rima Selvera on May 31, 2013 at 1:59 am Reply

    Some supermarkets sell pre-ripened avocados which have been treated with synthetic ethylene to hasten ripening. In some cases avocados can be left on the tree for several months, which is an advantage to commercial growers who seek the greatest return for their crop; but if the fruit remains unpicked for too long it falls to the ground.”*..-

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