‘Tis the season for holiday parties, potlucks, and sharing food in general.
Maybe, you’re in charge of the (tofu) roast.
Or perhaps you’re a cookie queen.
Just try to refrain from forcing green jello salad on any innocent souls.
Please and thank you.
A green snack I can get behind, however, is this easy Pomegranate Avocado Dip!
It’s fresh and festive!
Plus tasty, duh.
All you have to do is gently mash a couple firm-ripe avocados, then fold in zesty lemon juice, beautiful pomegranate airls aka seeds, crumbled vegan feta, and pink sea salt.
Top with more pomegranate, feta, and toasted pepitas—for holiday vibes—then serve with warm tortilla chips!
Mmmm mmm easy app complete!
P.S. As always, taste and adjust the ingredient amounts to suit your needs. I ended up adding a bit more lemon but you do you! If you want a little kick fold in minced jalapeno. Spicy.
P.P.S. I highly recommend toasting tortilla chips in a 425° oven for 5 to 6 minutes, or until fragrant and lightly golden brown. Major game changer in the flavor department folks!
P.P.P.S. I clearly still have a problem regarding indecisiveness and choosing photos. So. Bear with me and tolerate the redundant array of photos here. Oops.
Pomegranate Avocado Dip
Ingredients
- 2 medium-large firm-ripe avocaods
- 1 1/2 teaspoons fresh lemon juice, or to taste
- 1/2 cup pomegranate seeds, plus more for topping
- 1/3 cup crumbled vegan feta (I use Trader Joe's vegan feta block in brine), plus more for topping
- Pink sea salt, to taste
- Toasted pepitas, for topping
Instructions
- Lightly mash the avocado in a medium bowl.
- Gently fold in the lemon juice, pomegranate, feta, and salt.
- Taste, adjusting ingredient amounts if you like.
- Top with more pomegranate, feta, and pumpkin seeds.
- Serve with oven toasted tortilla chips.