Dip cremoso de aguacate y bacón

Ingredientes

• 1 ripe avocado
• juice of half a lime
• 1/2 cup paleo mayo
• 1 cup sharp cheddar cheese (grated (100g)*)
• 1/4 tsp pepper
• 1/4 tsp smoked paprika
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1 cup canned artichoke hearts (cut into small chunks (1 can, drained))
• 1 cup sliced green olives (chopped)
• 1/2 cup sliced water chestnuts (chopped)
• 1 tbsp fresh basil
• 4 slices bacon (cooked until crispy and crumbled)

Preparación

1. 1

   Mix avocado, mayo, lime juice, pepper, paprika, onion powder and garlic powder in food processor until smooth and creamy

2. 2

   Add cheese, artichokes, green olives and water chestnuts and pulse a few times until well incorporated and the "add-ons" have gotten down to an acceptable scoopable size.

3. 3

   Transfer to a mixing bowl and delicately fold in the basil and crispy bacon.

4. 4

   The avocado will tend to turn brown, so this is better served immediately. However, the color doesn't affect the taste, so it can be kept in the refrigerator for a few days. Just make sure you restrict contact with air as much as possible.

5. 5

   Serve with fresh crudités.