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
You won't believe how easy this potato chip dip is, or how entirely impossible it is to stop eating. Smooth, cool, and creamy, it's the perfect accompaniment to these Taco Baked Potato Chips I made for lunch this afternoon. If you're preparing game day eats for football season or serving a room full of pals for the Superbowl, you're going to want to add these incredible chips & dip to the menu...so long as you're willing to share!
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.