Best Avocado And Goat Cheese Dip Recipes

AVOCADO AND GOAT CHEESE DIP

Steps:

• Cut avocados in half with knife and separate.
• Remove seed, and with a large spoon, scoop out flesh into a bowl.
• Squeeze the lime juice over the avocado and mash the flesh with a fork.
• Stir in remaining ingredients.
• Serve immediately or store refrigerated, with one of the avocado seeds pressed into the dip to help retain its color (also cover with plastic wrap pressed down to keep air off).
• Goes well with tortilla chips, warm tortillas, toasted pita bread, fresh veggies and crudites, as a topping for chimichangas, whatever you desire; just don't go putting dallops into your margaritas!

AVOCADO GOAT CHEESE DIP WITH WHOLE-WHEAT PITA CHIPS

Steps:

• Preheat oven to 350 degrees F.
• Spread pita triangles on a sheet tray. Bake in the oven until crisp and slightly toasted. Chips will need to be rotated twice while baking.
• In a bowl combine avocados, garlic, cumin and salt. Use an electric hand mixer to mix ingredients together. Add lime juice, cream cheese and goat cheese pulsing until smooth and blended well. Add a bit more salt, if necessary.

AVOCADO GOAT CHEESE SPREAD

Steps:

• Mash all ingredients together in a bowl until you have a uniform texture.
• Cover and chill in refrigerator until ready to serve.

QUICK AVOCADO GOAT CHEESE DIP

Steps:

• In a medium bowl, combine first seven ingredients.
• Mash with a fork until well combined.
• Stir in onion.
• Serve with tortilla chips, crackers, etc.

AVOCADO & CHEESE DIP

Steps:

• Halve and remove stone.
• In a small bowl mash avocado with a fork till almost smooth.
• Add the natural yoghurt & cheese mix together until well combined.
• Serve with rice crackers or biscuits or your choice.

AVOCADO GOAT CHEESE TRUFFLES

Steps:

• In a small bowl, beat cheeses, garlic, lime zest, oil, chili powder and pepper flakes until blended. Stir in onion and cilantro. Refrigerate 1 hour or until firm., With a small melon baller, scoop out avocado balls onto a baking sheet; sprinkle with lime juice. Shape 1-1/2 teaspoons cheese mixture around each ball, then roll in pumpkin seeds. Place on a waxed paper-lined baking sheet. Refrigerate until serving. If desired, serve with pretzel sticks.