Recipes: Avocado Salsa, Roasted Tomato Dip & Smokey Bacon

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Avocado Salsa


  • 5 firm ripe avocados (cubed)
  • ¼ cup cilantro (roughly chopped)
  • 3 TBS olive oil
  • 3 TBS red onion (minced)
  • Juice of 2 limes
  • 1 Jalapeño (minced)
  • ½ tsp granulated garlic
  • ½ tsp sea salt
  • pinch black pepper

Combine all ingredients in a bowl and serve with Blue Corn Tortilla chips.

Serves 6-8 people
Roasted Tomato Dip & Smokey Bacon


  • 3 cups roasted grape tomatoes
  • 2 cups Greek yogurt
  • 2 cups crispy bacon (chopped)
  • 1 cup sour cream
  • 8 large basil leaves (chopped)
  • 1 TBS olive oil (used for roasting tomatoes)
  • Juice of one lemon
  • 2 tsp granulated garlic
  • 1 tsp sirracha
  • ½ tsp sea salt
  • pinch black pepper

What you do:

  1. In small bowl, mix grape tomatoes, olive oil, pinch of granulated garlic and salt. Roast in the oven for 15 minutes. Set aside to cool.
  2. Combine in food processer, roasted tomatoes, basil leaves, lemon juice, sirracha, granulated garlic, salt and pepper.
  3. Fold tomato puree mixture from food processer into Greek yogurt and sour cream.
  4. Add bacon to mixture.
  5. Garnish dip with bacon, basil and tomatoes. Serve with vegetables.

Serves 8-12 people

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