2 ripe avocados, peeled, pitted and diced
1 8-ounce package cream cheese, room temperature
2 green onions, finely sliced
1 1/2 teaspoons lemon juice
1 clove garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
1 tomato, seeded and diced
Chopped parsley
1/3 cup roasted and chopped Oregon hazelnuts
Servings: 12
Combine softened cream cheese, avocado, onion, lemon juice, garlic, chili powder and salt. Blend well. Add half the nuts and tomato; blend. Mold into ball. Top with remaining nuts and parsley. Chill to improve flavor. Serve with tortilla chips.
Servings: 12
1 8-ounce package cream cheese, room temperature
2 green onions, finely sliced
1 1/2 teaspoons lemon juice
1 clove garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
1 tomato, seeded and diced
Chopped parsley
1/3 cup roasted and chopped Oregon hazelnuts
Servings: 12
Combine softened cream cheese, avocado, onion, lemon juice, garlic, chili powder and salt. Blend well. Add half the nuts and tomato; blend. Mold into ball. Top with remaining nuts and parsley. Chill to improve flavor. Serve with tortilla chips.
Servings: 12
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