RosneftTrump2020: Why go through the effort of chopping garlic if you are just going to put it in a food processor. I sometimes think people like the extra work.
QuoyanHayel: I love putting my dips in containers which leak from the front all over my serving dishes!
Joey_the_Duck: Parsley? What about Cilantro?
baconmanlovesbacon: The avacado dip just looks like lazy guacamole
OutOfBootyExperience: Them putting the cap back on the pepper only to bump into when they go to dip is nice wholesome humor
DRHdez: For the avocado dip: cilantro >> parsley
Johnpecan: That’s going to be so annoying to get the dip towards the bottom. This stuff belongs on pinterest imo.
MirorBCipher: White people.
FingerTheCat: Now there’s an app….
laureeee: okay but what do we do with the peppers afterwards
Altostratus: “Avocado Dip”…you mean guacamole?
Bittykitty666: This sucks. The dip isn’t even really good. And why call it “avocado dip” that’s guac.
twitchosx: 4 avocados? God damn, this sure isn’t “Feed 4 people for under $20”
nattykat47: This is impractical for dips…you can’t get to the bottom and peppers are expensive if they’re just for show, not to eat. As stuffed peppers (with lentils and veggies maybe) they’d be great for kids, though.
chewysowner:
[Original Mealthy.com Recipe] (https://mealthy.com/recipes/1376)
**Ingredients:**
**Herb Yogurt Dip:**
* ¾ cup plain 2% Greek-style yogurt
* 1 garlic clove, minced
* 2 tablespoons chopped chives
* 2 tablespoons chopped parsley
* 1 lemon, zested
* ½ lemon, juiced
* ¼ teaspoon salt
* ¼ teaspoon ground black pepper
**Avocado Dip:**
* ½ (packed) cup fresh parsley
* 3 garlic cloves, chopped
* 1 lime, juiced and zested
* 1 teaspoon kosher salt
* ½ teaspoon ground black pepper
* 4 avocados
4 orange bell peppers
Suggested Vegetables:
carrots, cut into sticks
celery, cut into sticks
snap peas
sliced radish
cucumbers, cut into long strips
**Preparation:**
Mix yogurt, minced garlic, chives, parsley, lemon zest, lemon juice, ¼ teaspoon salt, and ¼ teaspoon black pepper together in a bowl. Cover bowl with plastic wrap and refrigerate for 1 hour.
Pulse parsley, garlic, lime juice, lime zest, 1 teaspoon kosher salt, and ½ teaspoon black pepper together in a food processor into an even consistency; add avocados and pulse to combine but remaining chunky.
Cut around top of each pepper. Lift top by stem to remove core and seeds. Carve a Jack O’Lantern face into each pepper.
Divide each dip between two of the carved peppers. Serve with assorted vegetables for dipping.
Hands:
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fightknockers: Finally a good use for bell peppers. Those are freaking adorable.
