The perfect dip for patio parties and BBQ’s!
- 1 baguette
- 3 ripe avocados
- 2 tbsp camelina oil
- 1 chopped chili pepper or jalapeno
- 2 tbsp lime juice
- 2 tbsp chopped red onion
- 1 tbsp crushed garlic
- season with salt and pepper
Pre heat oven to 350°F. Slice baguette thin and spread evenly onto a sheet pan. Drizzle Camelina Oil over the baguette slices, season with salt and pepper, then toast them in the oven to golden brown. (About 10 min) Cool before serving.
Remove the seed and scrape the avocado out of its peel into a bowl. Add lime juice, camelina oil and crushed garlic, then mash together to desired consistency. Mix in chopped pepper and red onion. Season with salt and pepper.