Best Ever Avocado Dip

Cut the avocados into chunks and place them in a bowl. Drain the canned pineapple chunks and roughly chop them into smaller pieces. Finely dice the red onion. Chop the cilantro

Add the pineapple, onion, cilantro, and sriracha to the bowl with the avocado and mash everything together. Add salt to taste, or about 1/2 teaspoon.

Chop the hard boiled eggs and stir them into the avocado mixture. Taste the dip and adjust the hot sauce or salt if needed. Serve immediately or refrigerate until ready to eat.

STEP BY STEP PHOTOS

I used three avocados, which made a pretty big batch of dip. It should be pretty easy to scale down the ingredients by 1/3 if needed, though. Make sure the avocados are fully ripe (they should give a little when squeezed) or else they won’t mash up well or be nearly as creamy.

Dice the avocado and place them in a bowl. Drain one 8oz. can of pineapple chunks, then give them a rough chop to make smaller pieces (or you can used crushed pineapple). Finely dice 1/4 of a small red onion and chop a couple tablespoons of fresh cilantro. Add the pineapple, onion, cilantro, and 1 Tbsp of sriracha to the bowl with the avocado.

Mash everything together, then add salt to taste (about 1/2 tsp).

Chop three hard boiled eggs. The eggs help bulk out the dip without adding a lot of cost. Plus, eggs and avocados are like long lost lovers. They should be together forever and always.

Stir in the chopped egg and you’re ready to go! Sure, this is great with chips, but I’m pretty sure I’ll be stuffing it into a tortilla or pita throughout the week, maybe with some tomato, cucumber, or other ingredients.

It’s definitely the BEST EVER Avocado Dip. (IMHO) Of course I added more sriracha for garnish. OF COURSE.