Serve this versatile dip as an appetizer, or add a gourmet touch to a casual taco bar any day of the week.
Makes 4 servings
4 medium-size ripe avocados, halved
1 large navel orange, peeled, sectioned, and cut into 1/2-inch pieces
2 tablespoons finely chopped red onion
3 tablespoons fresh orange juice
1 jalapeño pepper, seeded and finely chopped
1 garlic clove, pressed
3/4 teaspoon salt
Garnish: fresh pomegranate seeds
Scoop avocado pulp into a bowl; mash with a fork just until chunky. Stir in orange and next 5 ingredients. Cover and chill 1 to 4 hours. Serve with tortilla chips. Garnish, if desired.