Source: bhg.com
Ingredients
2 medium avocados (halved, seeded, and peeled)
1/4 cup bottled green salsa (salsa verde)
1 tablespoon sour cream
1/2 cup finely chopped fresh pineapple or canned crushed pineapple (drained)
1/2 cup canned black beans (rinsed and drained)
1 fresh jalapeno chile pepper (seeded and minced)
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 cup shredded Monterey Jack Cheese
Directions: In a large bowl, mash avocados. Stir in salsa and sour cream until combined. Stir in pineapple, beans, jalapeno, onion, cilantro, garlic, lime juice, salt, and cumin. Cover and chill for 2 hours or until ready to serve. Sprinkle with cheese. If desired, sprinkle with cilantro and serve with tortilla chips.
Notes: Soooo yummy! Creamy and delicious! I have a heat-sensitive hubby, so I omitted the jalapeno which only emphasized the creamy flavor) and also omitted the cheese because I didn't want the texture (and extra calories).
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