Chipotle avocado spread
yields: 1 /2 cup
Ingredients
- 1 chipotle pepper in adobo sauce, drained
- 1 small to medium avocado, peeled and coarsely chopped
- 2 tablespoons olive oil mayonnaise
- 2 tablespoons greek yogurt
INSTRUCTIONS
- Add all the ingredients to a food processor and blend until smooth.
- Optional: Serve on your favorite toasted baguette with chipotle chicken, melted provolone, julienned sun-dried tomatoes in oil, fresh avocado slices, and cabbage slaw. To make the cabbage slaw, I just tossed together: ½ cup shredded cabbage, juice of 1 lime, ½ tablespoon olive oil mayo, ¼ teaspoon apple cider vinegar.
Notes
Adapted from Peaches & Cream
