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Avocado Chimichurri Chip Dip

Lindsay Moe
  • 10 minutes
  • Serves 4

INGREDIENTS

1 1/2 cups

fresh flat leaf parsley

1

avocado

1/4 cup

extra virgin olive oil

3 tbsp

freshly squeezed lemon juice

2 tbsp

fresh oregano leaves

3 cloves

garlic

1/2

shallot

1/8 tsp

crushed red pepper flakes

1/2 tsp

coarse kosher salt

1/2 tsp

freshly ground black pepper