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Grilled Avocados
Appetizer American

Grilled Avocados

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat grill for medium heat and lightly oil the grate.
  2. 2 Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado.
  3. 3 Grill avocados, cut-side down, on the preheated grill until grill lines begin to form on the avocado flesh, about 5 minutes.

By kcinmalo

Spicy Guacamole with Chipotle
Appetizer American

Spicy Guacamole with Chipotle

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Cut open avocados and scoop all the flesh into a large bowl. Mash with a bean masher or spoon until there are no large chunks of avocado left.
  2. 2 Squeeze lime juice over the avocado. Add cilantro and 1 chipotle pepper with some adobo sauce. Season with salt and pepper; mix to combine. Mix in red onion and jalapenos. Add tomato and mix gently to combine. Chill before serving garnished with remaining chipotle pepper and adobo sauce.

By Kingston Hannibal

Daddy's Guacamole Dip
Appetizer American

Daddy's Guacamole Dip

4.3

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Scoop avocado flesh out of the skins and place into a medium mixing bowl; discard skins. Add lemon juice to the bowl and mash well. Add cottage cheese, tomatoes, onion, jalapeño, garlic powder, salt, and pepper; stir until combined. Chill for at least 1 hour before serving.

By Brenda Espinoza

Ninfa's Green Tomato Salsa
Appetizer American

Ninfa's Green Tomato Salsa

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Stir tomatoes, tomatillos, jalapeno pepper, and garlic together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the tomatoes and tomatillos soften, 10 to 15 minutes. Remove saucepan from heat and let tomato mixture cool slightly.
  2. 2 Pour cooled tomato mixture into a blender pitcher; add avocado slices, cilantro, and salt. Blend the mixture until smooth; transfer to a bowl.
  3. 3 Stir sour cream into the blended mixture until smooth.

By Jamison7117

California Taco Dip
Appetizer American

California Taco Dip

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 In a bowl, mash the avocados and mix in the lemon juice. In a separate bowl, mix the sour cream, mayonnaise, and taco seasoning.
  2. 2 Spread the refried beans over the bottom of a large serving platter or bowl. Top with avocado mixture. Spread sour cream mixture over the avocado, and sprinkle with cheese. Layer cheese with green onions (just the green part), then tomatoes, and top with the olives. Cover, and chill in the refrigerator 2 to 4 hours before serving.

By Inge

Bacon Stuffed Avocados
Appetizer American

Bacon Stuffed Avocados

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  2. 2 Mix butter, brown sugar, vinegar, soy sauce, and garlic in a saucepan; cook and stir mixture over medium heat until sugar is dissolved, about 10 minutes.
  3. 3 Sprinkle avocado halves with salt; fill each half with crumbled bacon. Drizzle sauce over filled avocados.

By jessielee1389

Avocado Deviled Eggs
Appetizer American

Avocado Deviled Eggs

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Scoop egg yolks into a bowl; add avocado, 2/3 of chopped turkey bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined.
  2. 2 Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a turkey bacon piece, jalapeño slice, and dash hot sauce.

By thehealthyhousewife

Julia's New Mexican Guacamole
Appetizer American

Julia's New Mexican Guacamole

5.0

Prep
30 min
Cook
Total
50 min

Instructions

  1. 1 Pit and spoon avocados into a small bowl and add cream cheese. Mash together until well blended.
  2. 2 Add tomatoes and peppers to the mixture and mix well. Mix in lime juice, garlic powder, hot sauce, and salt. Chill for at least 20 minutes before serving.

By juliagulia210

Jose's Shrimp Ceviche
Appetizer American

Jose's Shrimp Ceviche

4.7

Prep
45 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Place shrimp in a large glass or other non-reactive bowl; cover with lime juice to marinate (cook) until turn pink and opaque, about 10 minutes.
  2. 2 Meanwhile, combine tomatoes, avocados, celery, onion, and jalapeño in a separate large glass or other non-reactive bowl.
  3. 3 Remove shrimp from lime juice; reserve juice. Dice shrimp; add to bowl with vegetables. Add reserved lime juice and cilantro; season with salt and black pepper. Toss gently to combine.

By carrielee

Tzatziki Guacamole
Appetizer American

Tzatziki Guacamole

4.5

Prep
40 min
Cook
Total
100 min

Instructions

  1. 1 Combine avocados, garlic, and lemon juice in a bowl; mash into a paste using a fork or spoon. Mix in yogurt and sour cream. Stir in cucumber, mint, dill, cilantro, red pepper flakes. Season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.

By MandaSquared

Devilishly Different Green Deviled Eggs
Appetizer American

Devilishly Different Green Deviled Eggs

4.0

Prep
25 min
Cook
15 min
Total
115 min

Instructions

  1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Stir together mashed avocado, onion, tomato, cilantro, lime juice, jalapeno, and chopped garlic; season with salt and pepper. Refrigerate guacamole, tightly covered, for 1 hour.
  3. 3 Drain pickled garlic cloves and minced pickled jalapeno on a plate lined with paper towels.
  4. 4 Cut each egg in half lengthwise; set yolks aside for another use. Clean away any remaining yolk from egg white halves with a wet paper towel. Place egg whites cut-side up on a serving platter.
  5. 5 Spoon a generous amount of guacamole into each egg white half; top each deviled egg with a pickled garlic clove. Sprinkle minced pickled jalapeno, salt, and black pepper over deviled eggs.

By CARMOMOF4

Texas Mess
Appetizer American

Texas Mess

3.0

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Mix refried beans, taco sauce, salt, and pepper together in a bowl; spread onto a large platter.
  2. 2 Stir mashed avocado and lemon juice together in a bowl; spread over refried beans layer.
  3. 3 Mix sour cream, mayonnaise, and taco seasoning together in a bowl; spread over avocado layer.
  4. 4 Sprinkle green onions, tomatoes, and Colby cheese, respectively, over sour cream mixture layer. Cover platter with plastic wrap and refrigerate, 8 hours to overnight.

By barkleylloyd

Corn and Avocado Salsa
Appetizer American

Corn and Avocado Salsa

4.6

Prep
30 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to cut kernels from the cobs.
  2. 2 Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, vinegar, cilantro, lime juice, olive oil, garlic, cumin, and crushed red pepper flakes. Season with salt and pepper.

By CARI

Clamato® Shrimp Cocktail
Appetizer American

Clamato® Shrimp Cocktail

4.3

Prep
Cook
Total

Instructions

  1. 1 Mix shrimp, with lemon juice, tomatoes, onion, Sunkist® or Crush® orange flavor, Ketchup, Clamato® Original or Picante flavor, Salt & pepper to taste, Worcestershire Sauce, hot sauce (to taste) and refrigerate for 30 minutes. Before serving add avocado.

By Clamato

Melon, Mango, and Avocado Salad
Appetizer American

Melon, Mango, and Avocado Salad

4.7

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Combine onion and vinegar in a small bowl. Cover the bowl; refrigerate for at least 1 hour.
  2. 2 Add orange zest and juice to a bowl; whisk in oil and season with ¼ teaspoon salt and black pepper. Stir in cantaloupe, watermelon, mango, cilantro, and pickled onion.
  3. 3 Cut avocados into ½-inch dice; place in a small bowl. Drizzle with lime juice; season with salt. Lightly stir. Divide avocados between 6 large martini or wine glasses; top with melon salad and garnish with lime slices.

By blancdeblanc

Best Melon, Mango, and Avocado Salad
Appetizer American

Best Melon, Mango, and Avocado Salad

4.7

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 To make pickled onions, combine the thinly sliced red onion and the red wine vinegar in a small bowl. Cover; chill for at least one hour.
  2. 2 Pour the orange juice into a large salad bowl. Whisk in the olive oil and orange zest; season with 1/4 teaspoon salt, and a pinch of black pepper. Toss the cantaloupe, watermelon, and mango in the dressing. Just before serving, stir in the pickled onions and cilantro leaves.
  3. 3 Cut the avocados into 1/2 inch dice; place in a small bowl. Sprinkle with the lime juice, and season with the remaining 1/4 teaspoon salt. Stir lightly to combine. Spoon an even amount of avocado into the bottom of 6 large martini or wine glasses. Top avocado with melon salad; garnish each salad with a lime slice.

By justjulie

Loaded Vegan Nachos
Appetizer American

Loaded Vegan Nachos

5.0

Prep
25 min
Cook
10 min
Total
275 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place cashews in a bowl and cover with cold water. Soak for 4 hours. Drain.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  4. 4 Combine drained cashews, salsa, bell pepper, nutritional yeast, turmeric, and 1 teaspoon salt in a high-speed blender; blend until smooth and slightly warm.
  5. 5 Spread tortilla chips on the prepared baking sheet. Spoon chili all over chips and spoon cashew "nacho" cheese over chili.
  6. 6 Bake in the preheated oven until hot, 10 to 15 minutes.
  7. 7 Meanwhile, place avocados, 1/4 cup cilantro, and lime juice in a bowl. Season with salt and mash with a fork until guacamole is mostly smooth but a little chunky.
  8. 8 Top nachos with guacamole and pico de gallo, and sprinkle with cilantro. Serve hot.
  9. 9 Enjoy!

By Shannan Labrador